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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Urchin Bistrot: The Mission’s Most Happening French Restaurant",
"title": "Urchin Bistrot: The Mission’s Most Happening French Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-and-Lissa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-and-Lissa1000a.jpg\" alt=\"Owners Hiro Sone and Lissa Doumani.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners/Chef Hiro Sone and Lissa Doumani.\u003c/figcaption>\u003c/figure>\n\u003cp>When Lissa Doumani, co-owner of the new Urchin Bistrot, and host-extraordinaire, came to our table and said, “You aren’t getting the gougères you ordered,” I was taken aback. “They taste good, but they came out flat. I told the kitchen staff that gougères aren’t pancakes!” Such is the perfectionism and care for her customers Doumani embodies, and so began our evening at Valencia Corridor’s hottest new restaurant, on day three of its existence. So, we made do with two other gorgeous appetizers, a deviled egg with caviar and sea urchin, and duck hearts with a sauce of yogurt and berbere spice, which turned out to be an idyllic combination— the creamy, salty egg, whose deviled yolk was draped with sea urchin, and the little roasted hearts, shaped like a child’s spinning top, with their firm meatiness. Both paired well with a “flask” (a little more than a half-bottle in volume) of the Langlois Brut Rosé from the Loire Valley.\u003c/p>\n\u003cfigure id=\"attachment_85775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/deviled-egg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/deviled-egg1000.jpg\" alt=\"Deviled egg with caviar and sea urchin.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled egg with caviar and sea urchin.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/duck-hearts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/duck-hearts1000.jpg\" alt=\"Duck hearts with yogurt and berbere spice.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck hearts with yogurt and berbere spice.\u003c/figcaption>\u003c/figure>\n\u003cp>When Doumani and her husband, chef Hiro Sone (who also own \u003ca href=\"http://www.amerestaurant.com\">Ame\u003c/a> in the St. Regis and \u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> in St. Helena), decided to put a French place in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/17/food-spirituality-a-visit-to-charles-phans-home-kitchen/\">Charles Phan’s\u003c/a> former \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/03/27/charles-phan-to-close-wo-hing-general-store/\" target=\"_blank\">Wo Hing General Store\u003c/a>, it occurred to many of their long-time customers that the Mission doesn’t really have a great French restaurant. That made them nervous. Because, of course, the duo has never been inclined to embrace tradition for its sake, alone. Still, they put steak frites and lamb cassoulet on the menu, which will please those seeking classic cooking. The rest of the menu is French-original, starting with basically French concepts, and then riffing off local ingredients that obviously delight Sone.\u003c/p>\n\u003cfigure id=\"attachment_85780\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/interior-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/interior-700.jpg\" alt=\"Urchin Bistrot’s dining room, with chef Hiro Sone’s mural in the background.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Urchin Bistrot’s dining room, with chef Hiro Sone’s mural in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The space has been transformed from its previous incarnation. What was light and bright at Wo Hing is now dark and sexy. The main feature of the dining room, besides the bold orange wooden booths painted (as was the entire restaurant) by Doumani’s brother, is a giant mural by the chef himself, representing the intersection of France and San Francisco’s Mission District.\u003c/p>\n\u003cfigure id=\"attachment_85781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiros-mural1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiros-mural1000.jpg\" alt=\"Detail, Hiro Sones mural.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Detail, Hiro Sone's mural.\u003c/figcaption>\u003c/figure>\n\u003cp>For first courses, we ordered ocean trout fumé and steak tartare with fried oysters, each decadent in opposite ways. The translucent raw fish had the lightest possible smoke, and was served with coarse sea salt and capers.\u003c/p>\n\u003cfigure id=\"attachment_85787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/trout1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/trout1000.jpg\" alt=\"Smoked ocean trout with sea salt and capers.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked ocean trout with sea salt and capers.\u003c/figcaption>\u003c/figure>\n\u003cp>The tartare was more like a carne crudo of the kind you’d find in Italy’s \u003cem>Piemonte\u003c/em>, roughly chopped and mixed with olive oil, plated with two fried oysters and set on remoulade. Interestingly, they both matched up with the 2011 Domaine Barat “Le Padabu” Petit Chablis, perhaps because of the lush fattiness of each.\u003c/p>\n\u003cfigure id=\"attachment_85790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tartare1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tartare1000.jpg\" alt=\"Steak tartare, fried oysters, and remoulade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steak tartare, fried oysters, and remoulade.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I ordered the irresistible Hiro Sandwich, Sone’s namesake deconstruction of the genre, which is two big marrow bones on a base of French fries, with meatballs topped with jalapeños, and an upside-down slice of toasted Tartine baguette with aioli.\u003c/p>\n\u003cfigure id=\"attachment_85792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-sandwich1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-sandwich1000.jpg\" alt=\"Hiro Sandwich: The chef’s deconstructed meatball sandwich, with bone marrow and Tartine baguette \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hiro Sandwich: The chef’s deconstructed meatball sandwich, with bone marrow and Tartine baguette.\u003c/figcaption>\u003c/figure>\n\u003cp>A 2009 Domaine Guillaume Gros Syrah blend was the big, ripe wine this dish needed. My wife chose the spaghettini with sea urchin, an exercise in deceptive simplicity, much like a \u003cem>carbonara\u003c/em>, with egg yolk and cream. And while the Sancerre would’ve gone well, she chose an equally compelling Gamay Noir from Bouchard Pere & Fils (2012), a direct, fruity, and slightly earthy wine.\u003c/p>\n\u003cfigure id=\"attachment_85807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spaghettini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spaghettini.jpg\" alt=\"Spaghettini with sea urchin.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spaghettini with sea urchin.\u003c/figcaption>\u003c/figure>\n\u003cp>While we had no business ordering dessert, we were led down the path of \u003cem>baba au rhum\u003c/em>, served here in characteristic simplicity: a light yeast cake designed to be sliced open, doused with the accompanying rum, and smeared with this whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_85794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dessert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dessert1000.jpg\" alt=\"Baba au rhum.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baba au rhum.\u003c/figcaption>\u003c/figure>\n\u003cp>Even though Urchin Bistrot is just getting its feet wet, service was flawless—gracious, accommodating, and welcoming. Staff seamlessly switch roles, as when the sommelier took our food order because she happened to be there. Dining here is a lovely experience, through and through, and I predict that this will only deepen over time.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://urchinbistrot.com/\">Urchin Bistrot\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/uIJVwT\" target=\"_blank\">Map\u003c/a>\u003cbr>\n584 Valencia St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-861-1844\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday, 5:30-10:30; Friday-Saturday, 5:30-11\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$$-$$$$\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Urchin/289542591212206?ref_type=bookmark\" target=\"_blank\">Urchin\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LissaandHiro\" target=\"_blank\">@LissaandHiro\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Local celebrity restaurant duo Hiro Sone and Lissa Doumani have just opened Urchin Bistrot, an impressive French restaurant in San Francisco’s Mission District.",
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"description": "Local celebrity restaurant duo Hiro Sone and Lissa Doumani have just opened Urchin Bistrot, an impressive French restaurant in San Francisco’s Mission District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-and-Lissa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-and-Lissa1000a.jpg\" alt=\"Owners Hiro Sone and Lissa Doumani.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners/Chef Hiro Sone and Lissa Doumani.\u003c/figcaption>\u003c/figure>\n\u003cp>When Lissa Doumani, co-owner of the new Urchin Bistrot, and host-extraordinaire, came to our table and said, “You aren’t getting the gougères you ordered,” I was taken aback. “They taste good, but they came out flat. I told the kitchen staff that gougères aren’t pancakes!” Such is the perfectionism and care for her customers Doumani embodies, and so began our evening at Valencia Corridor’s hottest new restaurant, on day three of its existence. So, we made do with two other gorgeous appetizers, a deviled egg with caviar and sea urchin, and duck hearts with a sauce of yogurt and berbere spice, which turned out to be an idyllic combination— the creamy, salty egg, whose deviled yolk was draped with sea urchin, and the little roasted hearts, shaped like a child’s spinning top, with their firm meatiness. Both paired well with a “flask” (a little more than a half-bottle in volume) of the Langlois Brut Rosé from the Loire Valley.\u003c/p>\n\u003cfigure id=\"attachment_85775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/deviled-egg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/deviled-egg1000.jpg\" alt=\"Deviled egg with caviar and sea urchin.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled egg with caviar and sea urchin.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/duck-hearts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/duck-hearts1000.jpg\" alt=\"Duck hearts with yogurt and berbere spice.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck hearts with yogurt and berbere spice.\u003c/figcaption>\u003c/figure>\n\u003cp>When Doumani and her husband, chef Hiro Sone (who also own \u003ca href=\"http://www.amerestaurant.com\">Ame\u003c/a> in the St. Regis and \u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> in St. Helena), decided to put a French place in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/17/food-spirituality-a-visit-to-charles-phans-home-kitchen/\">Charles Phan’s\u003c/a> former \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/03/27/charles-phan-to-close-wo-hing-general-store/\" target=\"_blank\">Wo Hing General Store\u003c/a>, it occurred to many of their long-time customers that the Mission doesn’t really have a great French restaurant. That made them nervous. Because, of course, the duo has never been inclined to embrace tradition for its sake, alone. Still, they put steak frites and lamb cassoulet on the menu, which will please those seeking classic cooking. The rest of the menu is French-original, starting with basically French concepts, and then riffing off local ingredients that obviously delight Sone.\u003c/p>\n\u003cfigure id=\"attachment_85780\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/interior-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/interior-700.jpg\" alt=\"Urchin Bistrot’s dining room, with chef Hiro Sone’s mural in the background.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Urchin Bistrot’s dining room, with chef Hiro Sone’s mural in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The space has been transformed from its previous incarnation. What was light and bright at Wo Hing is now dark and sexy. The main feature of the dining room, besides the bold orange wooden booths painted (as was the entire restaurant) by Doumani’s brother, is a giant mural by the chef himself, representing the intersection of France and San Francisco’s Mission District.\u003c/p>\n\u003cfigure id=\"attachment_85781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiros-mural1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiros-mural1000.jpg\" alt=\"Detail, Hiro Sones mural.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Detail, Hiro Sone's mural.\u003c/figcaption>\u003c/figure>\n\u003cp>For first courses, we ordered ocean trout fumé and steak tartare with fried oysters, each decadent in opposite ways. The translucent raw fish had the lightest possible smoke, and was served with coarse sea salt and capers.\u003c/p>\n\u003cfigure id=\"attachment_85787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/trout1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/trout1000.jpg\" alt=\"Smoked ocean trout with sea salt and capers.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked ocean trout with sea salt and capers.\u003c/figcaption>\u003c/figure>\n\u003cp>The tartare was more like a carne crudo of the kind you’d find in Italy’s \u003cem>Piemonte\u003c/em>, roughly chopped and mixed with olive oil, plated with two fried oysters and set on remoulade. Interestingly, they both matched up with the 2011 Domaine Barat “Le Padabu” Petit Chablis, perhaps because of the lush fattiness of each.\u003c/p>\n\u003cfigure id=\"attachment_85790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tartare1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tartare1000.jpg\" alt=\"Steak tartare, fried oysters, and remoulade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steak tartare, fried oysters, and remoulade.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I ordered the irresistible Hiro Sandwich, Sone’s namesake deconstruction of the genre, which is two big marrow bones on a base of French fries, with meatballs topped with jalapeños, and an upside-down slice of toasted Tartine baguette with aioli.\u003c/p>\n\u003cfigure id=\"attachment_85792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-sandwich1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-sandwich1000.jpg\" alt=\"Hiro Sandwich: The chef’s deconstructed meatball sandwich, with bone marrow and Tartine baguette \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hiro Sandwich: The chef’s deconstructed meatball sandwich, with bone marrow and Tartine baguette.\u003c/figcaption>\u003c/figure>\n\u003cp>A 2009 Domaine Guillaume Gros Syrah blend was the big, ripe wine this dish needed. My wife chose the spaghettini with sea urchin, an exercise in deceptive simplicity, much like a \u003cem>carbonara\u003c/em>, with egg yolk and cream. And while the Sancerre would’ve gone well, she chose an equally compelling Gamay Noir from Bouchard Pere & Fils (2012), a direct, fruity, and slightly earthy wine.\u003c/p>\n\u003cfigure id=\"attachment_85807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spaghettini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spaghettini.jpg\" alt=\"Spaghettini with sea urchin.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spaghettini with sea urchin.\u003c/figcaption>\u003c/figure>\n\u003cp>While we had no business ordering dessert, we were led down the path of \u003cem>baba au rhum\u003c/em>, served here in characteristic simplicity: a light yeast cake designed to be sliced open, doused with the accompanying rum, and smeared with this whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_85794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dessert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dessert1000.jpg\" alt=\"Baba au rhum.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baba au rhum.\u003c/figcaption>\u003c/figure>\n\u003cp>Even though Urchin Bistrot is just getting its feet wet, service was flawless—gracious, accommodating, and welcoming. Staff seamlessly switch roles, as when the sommelier took our food order because she happened to be there. Dining here is a lovely experience, through and through, and I predict that this will only deepen over time.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://urchinbistrot.com/\">Urchin Bistrot\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/uIJVwT\" target=\"_blank\">Map\u003c/a>\u003cbr>\n584 Valencia St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-861-1844\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday, 5:30-10:30; Friday-Saturday, 5:30-11\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$$-$$$$\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Urchin/289542591212206?ref_type=bookmark\" target=\"_blank\">Urchin\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LissaandHiro\" target=\"_blank\">@LissaandHiro\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"title": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85446\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\" alt=\"Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Move over \u003ca href=\"http://www.kanyewest.com/\">Kanye West\u003c/a> and make way for beignets. At this year’s \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands Festival\u003c/a> in Golden Gate Park (Aug 8-10), celebrated chefs, mixologists and even butchers will take center stage just like the musical talent.\u003c/p>\n\u003cp>An idea concocted by the festival’s directors to bring their fantastical food and music mash-up to the next level, “\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\">GastroMagic\u003c/a>” is a new area dedicated to performances that spotlight the culinary culture and creativity of the Bay Area and beyond. Located in the woods of MacLaren Pass, GastroMagic will include a brand new stage, seating area and a lounge for watching, eating and kicking back with a cocktail from local watering holes like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, \u003ca href=\"http://www.homesteadsf.com/\">The Homestead\u003c/a>, and the East Bay’s \u003ca href=\"http://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a>.\u003c/p>\n\u003cp>Although they may be wielding spatulas and cocktail shakers instead of guitars and maracas, make no mistake – the GastroMagic stage will feature rock star caliber talent including celebrity chef \u003ca href=\"http://offalgood.com/\">Chris Cosentino\u003c/a>, Michelin-starred \u003ca href=\"http://www.bonappetit.com/people/chefs/article/christopher-kostow\">Christopher Kostow\u003c/a>, Evan Rich of San Francisco’s beloved \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> restaurant, wine phenom \u003ca href=\"http://www.restauranthearth.com/Paul.html\">Paul Grieco\u003c/a> and beer maven \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Dave McLean\u003c/a>, among others. Musicians, comedians and improv artists will also be on hand as part of the gastro-tainment, and there will even be a tasting table for a few lucky fans to sample some of the delicacies whipped up on stage.\u003c/p>\n\u003cp>But if you don’t arrive early enough to snag a spot at the tasting table, fear not: GastroMagic will also be the home of \u003cstrong>BaconLand\u003c/strong>, a new area that makes my mouth water just writing about it. Think flights of bacon from top-notch purveyors including the Bay Area’s \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and \u003ca href=\"http://bentonscountryhams2.com/\">Benton Bacon\u003c/a> from Tennessee. And if your arteries can take it, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> is throwing some cheese into the mix to create grilled cheese and bacon sandwiches; an offer my taste buds may not be able to refuse.\u003c/p>\n\u003cfigure id=\"attachment_85471\" class=\"wp-caption aligncenter\" style=\"max-width: 646px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\" alt=\"GastroMagic at Outside Lands. Photo: Courtesy of Outside Lands\" width=\"646\" height=\"397\" class=\"size-full wp-image-85471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GastroMagic! Photo: Courtesy of Outside Lands\u003c/figcaption>\u003c/figure>\n\u003cp>Here are a few of the GastroMagic events that piqued our interest. View the \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\">complete line-up and schedule for GastroMagic\u003c/a> at the Outside Lands website.\u003c/p>\n\u003ch3>FRIDAY\u003c/h3>\n\u003cp>\u003cstrong>Flavor Tripping Food Science with Chris Jones\u003c/strong>\u003cbr>\nHampton Creek chef and former \u003cem>Top Chef\u003c/em> contestant Chris Jones changes food’s molecular anatomy and flavor profile, and talks the future of food technology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Offal Good Music with Chris Cosentino\u003c/strong>\u003cbr>\nAward-winning chef Chris Cosentino teams up with a musician to discuss the creative process of food and music.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Gold Rush with Holy Ghost! and Guittard Chocolate Company\u003c/strong>\u003cbr>\nA party for the senses ensues with Holy Ghost! spinning and Donald Wressell of Guittard Chocolate Company creating a masterpiece on stage.\u003c/p>\n\u003ch3>SATURDAY\u003c/h3>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda’s French Soul Food\u003c/strong>\u003cbr>\nA New Orleans style brunch like no other, Big Freedia shakes and bounces all over the stage and audience members who answer her call to twerk will be awarded with beignets.\u003c/p>\n\u003cp>\u003cstrong>BBQ & Drank featuring Lewis Black, Dave McLean, Paul Grieco, Andie Ferman & Southpaw BBQ\u003c/strong>\u003cbr>\nA tasting panel led by comedian Lewis Black will determine which goes best, beer, wine or bourbon, with Southpaw BBQ’s creations.\u003c/p>\n\u003ch3>SUNDAY\u003c/h3>\n\u003cp>\u003cstrong>Breakdown Breakdance: Fatted Calf vs. Avedano’s\u003c/strong>\u003cbr>\nFatted Calf competes against female butchery shop Avedano’s to break down a pig while professional dancers break dance on stage.\u003c/p>\n\u003cp>\u003cstrong>Food Fight: Marlowe vs Park Tavern, Hosted by Craig Robinson\u003c/strong>\u003cbr>\nWith a game show inspired format, Craig Robinson hosts as sister restaurants Marlowe and Park Tavern compete against one another in kitchen challenges and trivia\u003c/p>\n\u003cp>\u003cstrong>Mezcal Mambo Limbo\u003c/strong>\u003cbr>\nA discussion of mezcal is amplified by a troupe of mambo dancers and a limbo contest.\u003c/p>\n\u003ch3>Beyond GastroMagic\u003c/h3>\n\u003cp>While GastroMagic takes the cake as the most noteworthy addition to this year’s food and drink line-up, don’t forget about the other \u003ca href=\"http://www.sfoutsidelands.com/taste/\">200 menu items\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">100 wines\u003c/a> and more than \u003ca href=\"http://www.sfoutsidelands.com/beer/\">50 beers\u003c/a> that will grace the grassy meadows and wooded groves of this food and music fantasyland.\u003c/p>\n\u003cp>Like readers of a “Choose Your Own Adventure” novel, festival goers direct their own experience. Will you head west to listen to The \u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">Killers\u003c/a>, or east to check out the \u003ca href=\"http://lineup.sfoutsidelands.com/band/chvrches\">Chvrches\u003c/a>? Hike over to Cheese Lands or meander around the bend to Choco Lands? Traverse the meadow for a pint of \u003ca href=\"http://www.marinbrewing.com/mt-tam-pale-ale\">Mt. Tam Pale Ale\u003c/a> or duck into Wine Lands for a glass of \u003ca href=\"http://www.drinkcannonball.com/aboutthewine.htm\">Cannonball merlot\u003c/a>? Empanadas, bratwurst, or chicken curry nachos? Or will you just spend the entire day eating bacon at GastroMagic?\u003c/p>\n\u003cfigure id=\"attachment_85445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choco Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The decisions can be daunting, \u003ca href=\"http://www.sfoutsidelands.com/festival/festival-map.php\">a map is a must\u003c/a> and like everything else about your Outside Lands adventure, the choice is all yours.\u003c/p>\n\u003cp>\u003cem>Other new and noteworthy additions to Outside Lands this year include:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>More cheese.\u003c/strong> Cheese Lands is expanding to include four “cheese bar” stations with new varieties and wine pairings, and opportunities to learn about the wonders of cheese from master mongers.\u003c/p>\n\u003cp>\u003cstrong>Mobile goes local.\u003c/strong> In place of the usual hot dog vendors, mobile carts stocked with delicacies crafted by Bay Area artisans will rove the festival grounds. Think savory nibbles from \u003ca href=\"http://www.lacocinasf.org/alicia-tamales-los-mayas/\">Alicia’s Tamales\u003c/a> and the \u003ca href=\"http://www.thebutchersdaughtersf.com/\">Butcher’s Daughter\u003c/a>, and made-to-order flavored cotton candy from \u003ca href=\"http://www.sugarandspun.com/\">Sugar and Spun\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Scooped, Fried and Flipped\u003c/strong>\u003cbr>\nAlways inventive and invariably delectable, San Francisco’s \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> ice cream will be on hand this year to dole out their sophisticated scoops (have you tried their Boccalone Prosciutto flavor?). Taste of the Bay curator, Ari Feingold, is also fired up about the debut of vendors like high-end restaurant \u003ca href=\"http://www.aq-sf.com/\">AQ\u003c/a> (dishing up “high brow spaghetti”) and more low-key Indian Street food purveyor, \u003ca href=\"http://curryupnow.com/\">Curry Up Now\u003c/a>. Other newcomers like the \u003ca href=\"http://www.beastandthehare.com/\">Beast and the Hare\u003c/a> will be grilling lamb and shrimp, while \u003ca href=\"http://www.propositionchicken.com/\">Proposition Chicken\u003c/a> will be frying and flipping free-range birds to make savory sandwiches. With every new menu item, Feingold says he tries to build a more complete representation of the Bay Area’s culinary diversity in terms of flavors, styles and price-points.\u003c/p>\n\u003cfigure id=\"attachment_85444\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands. Wendy Goodfriend\" width=\"700\" height=\"468\" class=\"size-full wp-image-85444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Lands. Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Double the Kegs\u003c/strong>\u003cbr>\nJumping the number of breweries from 16 to 30, the offerings at Beer Lands this year reflects the growth of the craft beer movement in northern California. Bay Area additions include \u003ca href=\"http://factionbrewing.com/\">Faction\u003c/a> from Alameda and San Francisco based \u003ca href=\"http://www.headlandsbrewing.com/\">Headlands Brewery\u003c/a>, among others. \u003ca href=\"http://www.strongbow.com/\">Strongbow Hard Apple Cider\u003c/a> and \u003ca href=\"http://www.acecider.com/\">Ace Cider\u003c/a> will also be on tap, rounding out the refreshments curated by Magnolia Brewery owner, \u003ca href=\"http://www.magnoliapub.com/\">Dave McClean\u003c/a>. And if you are looking to stave off the effects of the bone chilling fog that descends on the park each evening, McClean suggests a mug of \u003ca href=\"http://www.highwaterbrewing.com/highwater.php\">Highwater’s Campfire Stout\u003c/a>, which he describes as “a warm s’more in a beer.”\u003c/p>\n\u003cfigure id=\"attachment_85454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perfect Pairings\u003c/strong>\u003cbr>\nThe 36-winery line-up will include some lesser known, top-notch labels like \u003ca href=\"http://www.wine-maker.net/\">Sean Thackrey\u003c/a> and \u003ca href=\"http://www.paperboywines.com/#our-wines\">Paperboy\u003c/a> from Healdsburg, whose wines are packaged in eco-friendly paper bottles. Another newcomer, \u003ca href=\"http://www.oliviabrion.com/\">Olivia Brion\u003c/a>, is the one to drink if you’re going to watch \u003ca href=\"http://noconamusic.com/\">Nocona\u003c/a> perform; the wine is cultivated on the family property of band member Annie Rothschild. As always, there are countless options when it comes to music and wine pairings. Wine Land’s curator, stellar sommelier \u003ca href=\"http://www.foodandwine.com/articles/sommeliers-of-the-year-2013\">Peter Eastlake\u003c/a> offers a few suggestions to get you started:\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/big-freedia\">\u003cstrong>\u003cem>Big Freedia\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.scharffenbergercellars.com/\">\u003cstrong>\u003cem>Scharffenberger Brut Rose\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“Nothing makes a crowd wanna' bounce like tiny pink bubbles and Big Freedia's incredible show.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/tom-petty-and-the-heartbreakers\">\u003cstrong>\u003cem>Tom Petty\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"mailto:http://www.josephphelps.com/\">\u003cstrong>\u003cem>Joseph Phelps Vineyard Cabernet Sauvignon\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These icons deserve each other. There's a spiciness about both Petty and Napa Valley Cabernet, pure and simple.”\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">\u003cstrong>\u003cem>The Killers\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.wine-maker.net/\">\u003cstrong>\u003cem>Sean Thackrey Pleiades\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These guys shoot for the stars when they hit the stage. An astronomical combination.”\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Along with dozens of new additions to the food and drink line-up at this year’s Outside Lands festival in Golden Gate Park, a new stage called “GastroMagic” will feature rock star caliber chefs, mixologists and even butchers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85446\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\" alt=\"Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Move over \u003ca href=\"http://www.kanyewest.com/\">Kanye West\u003c/a> and make way for beignets. At this year’s \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands Festival\u003c/a> in Golden Gate Park (Aug 8-10), celebrated chefs, mixologists and even butchers will take center stage just like the musical talent.\u003c/p>\n\u003cp>An idea concocted by the festival’s directors to bring their fantastical food and music mash-up to the next level, “\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\">GastroMagic\u003c/a>” is a new area dedicated to performances that spotlight the culinary culture and creativity of the Bay Area and beyond. Located in the woods of MacLaren Pass, GastroMagic will include a brand new stage, seating area and a lounge for watching, eating and kicking back with a cocktail from local watering holes like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, \u003ca href=\"http://www.homesteadsf.com/\">The Homestead\u003c/a>, and the East Bay’s \u003ca href=\"http://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a>.\u003c/p>\n\u003cp>Although they may be wielding spatulas and cocktail shakers instead of guitars and maracas, make no mistake – the GastroMagic stage will feature rock star caliber talent including celebrity chef \u003ca href=\"http://offalgood.com/\">Chris Cosentino\u003c/a>, Michelin-starred \u003ca href=\"http://www.bonappetit.com/people/chefs/article/christopher-kostow\">Christopher Kostow\u003c/a>, Evan Rich of San Francisco’s beloved \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> restaurant, wine phenom \u003ca href=\"http://www.restauranthearth.com/Paul.html\">Paul Grieco\u003c/a> and beer maven \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Dave McLean\u003c/a>, among others. Musicians, comedians and improv artists will also be on hand as part of the gastro-tainment, and there will even be a tasting table for a few lucky fans to sample some of the delicacies whipped up on stage.\u003c/p>\n\u003cp>But if you don’t arrive early enough to snag a spot at the tasting table, fear not: GastroMagic will also be the home of \u003cstrong>BaconLand\u003c/strong>, a new area that makes my mouth water just writing about it. Think flights of bacon from top-notch purveyors including the Bay Area’s \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and \u003ca href=\"http://bentonscountryhams2.com/\">Benton Bacon\u003c/a> from Tennessee. And if your arteries can take it, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> is throwing some cheese into the mix to create grilled cheese and bacon sandwiches; an offer my taste buds may not be able to refuse.\u003c/p>\n\u003cfigure id=\"attachment_85471\" class=\"wp-caption aligncenter\" style=\"max-width: 646px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\" alt=\"GastroMagic at Outside Lands. Photo: Courtesy of Outside Lands\" width=\"646\" height=\"397\" class=\"size-full wp-image-85471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GastroMagic! Photo: Courtesy of Outside Lands\u003c/figcaption>\u003c/figure>\n\u003cp>Here are a few of the GastroMagic events that piqued our interest. View the \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\">complete line-up and schedule for GastroMagic\u003c/a> at the Outside Lands website.\u003c/p>\n\u003ch3>FRIDAY\u003c/h3>\n\u003cp>\u003cstrong>Flavor Tripping Food Science with Chris Jones\u003c/strong>\u003cbr>\nHampton Creek chef and former \u003cem>Top Chef\u003c/em> contestant Chris Jones changes food’s molecular anatomy and flavor profile, and talks the future of food technology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Offal Good Music with Chris Cosentino\u003c/strong>\u003cbr>\nAward-winning chef Chris Cosentino teams up with a musician to discuss the creative process of food and music.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Gold Rush with Holy Ghost! and Guittard Chocolate Company\u003c/strong>\u003cbr>\nA party for the senses ensues with Holy Ghost! spinning and Donald Wressell of Guittard Chocolate Company creating a masterpiece on stage.\u003c/p>\n\u003ch3>SATURDAY\u003c/h3>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda’s French Soul Food\u003c/strong>\u003cbr>\nA New Orleans style brunch like no other, Big Freedia shakes and bounces all over the stage and audience members who answer her call to twerk will be awarded with beignets.\u003c/p>\n\u003cp>\u003cstrong>BBQ & Drank featuring Lewis Black, Dave McLean, Paul Grieco, Andie Ferman & Southpaw BBQ\u003c/strong>\u003cbr>\nA tasting panel led by comedian Lewis Black will determine which goes best, beer, wine or bourbon, with Southpaw BBQ’s creations.\u003c/p>\n\u003ch3>SUNDAY\u003c/h3>\n\u003cp>\u003cstrong>Breakdown Breakdance: Fatted Calf vs. Avedano’s\u003c/strong>\u003cbr>\nFatted Calf competes against female butchery shop Avedano’s to break down a pig while professional dancers break dance on stage.\u003c/p>\n\u003cp>\u003cstrong>Food Fight: Marlowe vs Park Tavern, Hosted by Craig Robinson\u003c/strong>\u003cbr>\nWith a game show inspired format, Craig Robinson hosts as sister restaurants Marlowe and Park Tavern compete against one another in kitchen challenges and trivia\u003c/p>\n\u003cp>\u003cstrong>Mezcal Mambo Limbo\u003c/strong>\u003cbr>\nA discussion of mezcal is amplified by a troupe of mambo dancers and a limbo contest.\u003c/p>\n\u003ch3>Beyond GastroMagic\u003c/h3>\n\u003cp>While GastroMagic takes the cake as the most noteworthy addition to this year’s food and drink line-up, don’t forget about the other \u003ca href=\"http://www.sfoutsidelands.com/taste/\">200 menu items\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">100 wines\u003c/a> and more than \u003ca href=\"http://www.sfoutsidelands.com/beer/\">50 beers\u003c/a> that will grace the grassy meadows and wooded groves of this food and music fantasyland.\u003c/p>\n\u003cp>Like readers of a “Choose Your Own Adventure” novel, festival goers direct their own experience. Will you head west to listen to The \u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">Killers\u003c/a>, or east to check out the \u003ca href=\"http://lineup.sfoutsidelands.com/band/chvrches\">Chvrches\u003c/a>? Hike over to Cheese Lands or meander around the bend to Choco Lands? Traverse the meadow for a pint of \u003ca href=\"http://www.marinbrewing.com/mt-tam-pale-ale\">Mt. Tam Pale Ale\u003c/a> or duck into Wine Lands for a glass of \u003ca href=\"http://www.drinkcannonball.com/aboutthewine.htm\">Cannonball merlot\u003c/a>? Empanadas, bratwurst, or chicken curry nachos? Or will you just spend the entire day eating bacon at GastroMagic?\u003c/p>\n\u003cfigure id=\"attachment_85445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choco Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The decisions can be daunting, \u003ca href=\"http://www.sfoutsidelands.com/festival/festival-map.php\">a map is a must\u003c/a> and like everything else about your Outside Lands adventure, the choice is all yours.\u003c/p>\n\u003cp>\u003cem>Other new and noteworthy additions to Outside Lands this year include:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>More cheese.\u003c/strong> Cheese Lands is expanding to include four “cheese bar” stations with new varieties and wine pairings, and opportunities to learn about the wonders of cheese from master mongers.\u003c/p>\n\u003cp>\u003cstrong>Mobile goes local.\u003c/strong> In place of the usual hot dog vendors, mobile carts stocked with delicacies crafted by Bay Area artisans will rove the festival grounds. Think savory nibbles from \u003ca href=\"http://www.lacocinasf.org/alicia-tamales-los-mayas/\">Alicia’s Tamales\u003c/a> and the \u003ca href=\"http://www.thebutchersdaughtersf.com/\">Butcher’s Daughter\u003c/a>, and made-to-order flavored cotton candy from \u003ca href=\"http://www.sugarandspun.com/\">Sugar and Spun\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Scooped, Fried and Flipped\u003c/strong>\u003cbr>\nAlways inventive and invariably delectable, San Francisco’s \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> ice cream will be on hand this year to dole out their sophisticated scoops (have you tried their Boccalone Prosciutto flavor?). Taste of the Bay curator, Ari Feingold, is also fired up about the debut of vendors like high-end restaurant \u003ca href=\"http://www.aq-sf.com/\">AQ\u003c/a> (dishing up “high brow spaghetti”) and more low-key Indian Street food purveyor, \u003ca href=\"http://curryupnow.com/\">Curry Up Now\u003c/a>. Other newcomers like the \u003ca href=\"http://www.beastandthehare.com/\">Beast and the Hare\u003c/a> will be grilling lamb and shrimp, while \u003ca href=\"http://www.propositionchicken.com/\">Proposition Chicken\u003c/a> will be frying and flipping free-range birds to make savory sandwiches. With every new menu item, Feingold says he tries to build a more complete representation of the Bay Area’s culinary diversity in terms of flavors, styles and price-points.\u003c/p>\n\u003cfigure id=\"attachment_85444\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands. Wendy Goodfriend\" width=\"700\" height=\"468\" class=\"size-full wp-image-85444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Lands. Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Double the Kegs\u003c/strong>\u003cbr>\nJumping the number of breweries from 16 to 30, the offerings at Beer Lands this year reflects the growth of the craft beer movement in northern California. Bay Area additions include \u003ca href=\"http://factionbrewing.com/\">Faction\u003c/a> from Alameda and San Francisco based \u003ca href=\"http://www.headlandsbrewing.com/\">Headlands Brewery\u003c/a>, among others. \u003ca href=\"http://www.strongbow.com/\">Strongbow Hard Apple Cider\u003c/a> and \u003ca href=\"http://www.acecider.com/\">Ace Cider\u003c/a> will also be on tap, rounding out the refreshments curated by Magnolia Brewery owner, \u003ca href=\"http://www.magnoliapub.com/\">Dave McClean\u003c/a>. And if you are looking to stave off the effects of the bone chilling fog that descends on the park each evening, McClean suggests a mug of \u003ca href=\"http://www.highwaterbrewing.com/highwater.php\">Highwater’s Campfire Stout\u003c/a>, which he describes as “a warm s’more in a beer.”\u003c/p>\n\u003cfigure id=\"attachment_85454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perfect Pairings\u003c/strong>\u003cbr>\nThe 36-winery line-up will include some lesser known, top-notch labels like \u003ca href=\"http://www.wine-maker.net/\">Sean Thackrey\u003c/a> and \u003ca href=\"http://www.paperboywines.com/#our-wines\">Paperboy\u003c/a> from Healdsburg, whose wines are packaged in eco-friendly paper bottles. Another newcomer, \u003ca href=\"http://www.oliviabrion.com/\">Olivia Brion\u003c/a>, is the one to drink if you’re going to watch \u003ca href=\"http://noconamusic.com/\">Nocona\u003c/a> perform; the wine is cultivated on the family property of band member Annie Rothschild. As always, there are countless options when it comes to music and wine pairings. Wine Land’s curator, stellar sommelier \u003ca href=\"http://www.foodandwine.com/articles/sommeliers-of-the-year-2013\">Peter Eastlake\u003c/a> offers a few suggestions to get you started:\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/big-freedia\">\u003cstrong>\u003cem>Big Freedia\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.scharffenbergercellars.com/\">\u003cstrong>\u003cem>Scharffenberger Brut Rose\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“Nothing makes a crowd wanna' bounce like tiny pink bubbles and Big Freedia's incredible show.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/tom-petty-and-the-heartbreakers\">\u003cstrong>\u003cem>Tom Petty\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"mailto:http://www.josephphelps.com/\">\u003cstrong>\u003cem>Joseph Phelps Vineyard Cabernet Sauvignon\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These icons deserve each other. There's a spiciness about both Petty and Napa Valley Cabernet, pure and simple.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">\u003cstrong>\u003cem>The Killers\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.wine-maker.net/\">\u003cstrong>\u003cem>Sean Thackrey Pleiades\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These guys shoot for the stars when they hit the stage. An astronomical combination.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Dorm Food the Bay Area's Best Dining-Out Deal?",
"title": "Is Dorm Food the Bay Area's Best Dining-Out Deal?",
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"content": "\u003cfigure id=\"attachment_84616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\">\u003cimg class=\"size-full wp-image-84616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\" alt=\"Crossroads, from outside. Photo: Anneli Rufus\" width=\"1000\" height=\"781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crossroads, from outside. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>In this era of the $12 hamburger, lots of us are searching high and low for affordable dining options. Here's one that's hiding in plain sight — although it’s haunted by lingering memories of grim gray patties and the \u003ca href=\"http://en.wikipedia.org/wiki/Freshman_15\">Freshman 15\u003c/a>: university residence-hall buffets.\u003c/p>\n\u003cp>But hey, they've changed. Organic, vegetarian and vegan options are now ubiquitous at facilities such as UC Berkeley's \u003ca href=\"http://caldining.berkeley.edu/crossroads.html\" target=\"_blank\">Crossroads\u003c/a>, which sources its ingredients from famously sustainable outfits including Niman Ranch, Hodo Soy, Bi-Rite, Wild Planet, Peet's Coffee, Peerless Coffee, Mary's Chickens, Wilcox Eggs, Alvarado Street Bakery, Numi and Silk. Augmenting a wide array of cooked entrées (think pizza, tagine, tofu steaks and pho) at any given meal, Crossroads also sports house-baked pastries, an organic salad bar — audited regularly by the \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> organization — and an extensive cold-cereal bar that's accessible morning, noon and night.\u003c/p>\n\u003cfigure id=\"attachment_84612\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\">\u003cimg class=\"size-full wp-image-84612\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\" alt=\"Freshly baked scones. Photo: Anneli Rufus\" width=\"1000\" height=\"622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly baked scones. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>And what’s the price for as much of this and more as you care to eat? Ten dollars at dinner. Nine at lunch.\u003c/p>\n\u003cp>It's all prepared in a lively, organic, open kitchen under the direction of Crossroads' executive chef Marcos Hernandez, a young California Culinary Institute/Greystone alumnus whose previous gigs include Postino and Cliff House. It's served smilingly in an airy, sunny, certified-green building — one of Berkeley's first.\u003c/p>\n\u003cfigure id=\"attachment_84765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\" alt=\"Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"700\" class=\"size-full wp-image-84765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Looking — with its soaring ceiling, sweeping stainless-steel angularity, potted palms and glass-enclosed patio — like a tiny airport, this multi-award-winning Bay Area Green Business has one downside if you relish personal service: Yours will be one of some 3,500 meals prepared here today. Crossroads sometimes gets crowded. But hey, so does Comal.\u003c/p>\n\u003cfigure id=\"attachment_84767\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\" alt=\"Organic Salad Bar at Crossroads. Photo: Anneli Rufus\" width=\"1000\" height=\"611\" class=\"size-full wp-image-84767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic Salad Bar at Crossroads. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Not that Crossroads rivals \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> for potential Michelin stars. But Crossroads has the edge when it comes to customizability: Its comprehensiveness lets you tweak, tailor and personalize your meal to a degree unimaginable at standard restaurants. Crave tacos and clam chowder, side by side? No problem. Want sliced pears \u003cem>and\u003c/em> Sriracha sauce in your triple-decker ham sandwich? Beef teriyaki on naan? A baked potato stuffed with vegan sausage, marinated mushrooms and a whole mugful of pumpkin seeds? Done.\u003c/p>\n\u003cfigure id=\"attachment_84610\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\">\u003cimg class=\"size-full wp-image-84610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\" alt=\"Ida Shen. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ida Shen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people are prejudiced against buffets. And there's a general stigma against eating in a student dining hall,\" says Ida Shen, culinary and catering director for \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a>, the self-supporting, independent nonprofit that operates Crossroads and other open-to-the-public UC Berkeley student-dining facilities such as Café 3, whose sushi bar is wildly popular and whose pop-arty design evokes Mad Men meets The Jetsons in a psychedelic Tokyo disco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some people didn't have good dining-hall experiences in their own college days,\" Shen sighs. \"They remember gray mystery meat. They don't realize how much things have changed.\"\u003c/p>\n\u003cfigure id=\"attachment_84615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\">\u003cimg class=\"size-full wp-image-84615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\" alt=\"A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\" width=\"1000\" height=\"677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>But change abounds. In 2006, the Crossroads' kitchen became the first in any college dining hall nationwide to be certified organic. That same year, the \u003ca href=\"http://www.unh.edu/dining/community/about.html\">University of New Hampshire\u003c/a> — which operates its own organic dairy farm and, like many schools, welcomes non-students into its dining halls — became the nation's first college to sign the International Slow Food Association's Agreement of Intention and Collaboration. Ever more universities are increasing their dining-hall sustainability; Yale, Bowdoin and Michigan State, for example, source produce from their own organic gardens.\u003c/p>\n\u003cp>This trend is transforming these institutions into attractive, under-the-radar options not just for students but for anyone seeking to dine out, dine well and dine affordably.\u003c/p>\n\u003cp>Other Bay Area student-dining facilities open to the public include the University of San Francisco's largely organic Market Café, outfitted with a fifteen-foot salad bar. Non-students can eat buffet-style at CD-operated Clark Kerr Campus, Foothill, Café 3, and Crossroads, as well as at Berkeley's mouthwatering International House dining hall, \u003ca href=\"http://www.sfsu.edu/~housing/dining/dining.html#\">San Francisco State's City Eats Dining Center\u003c/a> and several \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/visitors-gateway\">Stanford University dining halls\u003c/a> for the price of a single sandwich at La Note, say, or Luka's Taproom.\u003c/p>\n\u003cp>You don't need a college degree to do that math.\u003c/p>\n\u003cfigure id=\"attachment_84609\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\">\u003cimg class=\"size-full wp-image-84609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\" alt=\"Cal Dining director Shawn LaPean. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cal Dining’s director Shawn LaPean. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone's working on making college dining more sustainable. We're on a path toward getting better at that every day,\" says Cal Dining's director Shawn LaPean, who hails Cal Dining's partnerships with the Marine Stewardship Council, the \"Buy Fresh, Buy Local\" campaign, the Real Food Challenge, the LeanPath Food Waste Prevention Project, Feeding Forward, Filta Environmental Kitchen Solutions, the Green Initiative Fund, and the Berkeley Environmentally Aware Consulting Network.\u003c/p>\n\u003cfigure id=\"attachment_84614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\">\u003cimg class=\"size-full wp-image-84614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\" alt=\"The Crossroads' open kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Crossroads' open kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line, of course, is serving Cal Dining's target audience: students.\u003c/p>\n\u003cp>\"What do students want? Flavor. Safety. Sustainability. Salmon. They want gourmet food at Walmart prices,\" LaPean laughs.\u003c/p>\n\u003cp>College dining programs can afford to offer affordable abundance because they buy ingredients in such quantities.\u003c/p>\n\u003cp>\"It's all about economies of scale,\" LaPean explains.\u003c/p>\n\u003cp>Crossroads has tripled its meals-served volume over the last decade: the same span of time between the \u003ca href=\"http://online.wsj.com/news/articles/SB1036711327163385908\">Wall Street Journal\u003c/a> calling Cal Dining the nation's worst college-meals program in 2002 and \u003ca href=\"http://www.thedailymeal.com/60-best-colleges-food-america-2013\">TheDailyMeal.com\u003c/a> deeming it, last year, one of the best.\u003c/p>\n\u003cp>\"This tripling of volume has allowed us to have an organic salad bar stocked with all those nuts and seeds,\" LaPean adds.\u003c/p>\n\u003cp>And you don't have to be under 23 to love that.\u003c/p>\n\u003cfigure id=\"attachment_84613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\">\u003cimg class=\"size-full wp-image-84613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\" alt=\"Vegetarian pizza. Photo: Anneli Rufus\" width=\"1000\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian pizza. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caldining.berkeley.edu/locations/dining-commons/crossroads\" target=\"_blank\">Crossroads\u003c/a>\u003cbr>\n2415 Bowditch St. (at Channing Way) Berkeley, CA [\u003ca href=\"http://goo.gl/rioK17\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 643-8323\u003cbr>\nSummer hours: Open daily: Breakfast: 7am-9am.; Lunch, 11am-2pm; Dinner, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caldining\" target=\"_blank\">Cal Dining\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/caldining\" target=\"_blank\">@CalDining\u003c/a>\u003c/p>\n\n",
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"excerpt": "University dining facilities have come a long way since those old mystery-meat days. Increasingly organic, seasonal, local and otherwise sustainable, dining halls at UC Berkeley, Stanford and other schools are some of the best buffet-style eating-out bargains in this era of the $12 hamburger. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\">\u003cimg class=\"size-full wp-image-84616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\" alt=\"Crossroads, from outside. Photo: Anneli Rufus\" width=\"1000\" height=\"781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crossroads, from outside. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>In this era of the $12 hamburger, lots of us are searching high and low for affordable dining options. Here's one that's hiding in plain sight — although it’s haunted by lingering memories of grim gray patties and the \u003ca href=\"http://en.wikipedia.org/wiki/Freshman_15\">Freshman 15\u003c/a>: university residence-hall buffets.\u003c/p>\n\u003cp>But hey, they've changed. Organic, vegetarian and vegan options are now ubiquitous at facilities such as UC Berkeley's \u003ca href=\"http://caldining.berkeley.edu/crossroads.html\" target=\"_blank\">Crossroads\u003c/a>, which sources its ingredients from famously sustainable outfits including Niman Ranch, Hodo Soy, Bi-Rite, Wild Planet, Peet's Coffee, Peerless Coffee, Mary's Chickens, Wilcox Eggs, Alvarado Street Bakery, Numi and Silk. Augmenting a wide array of cooked entrées (think pizza, tagine, tofu steaks and pho) at any given meal, Crossroads also sports house-baked pastries, an organic salad bar — audited regularly by the \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> organization — and an extensive cold-cereal bar that's accessible morning, noon and night.\u003c/p>\n\u003cfigure id=\"attachment_84612\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\">\u003cimg class=\"size-full wp-image-84612\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\" alt=\"Freshly baked scones. Photo: Anneli Rufus\" width=\"1000\" height=\"622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly baked scones. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>And what’s the price for as much of this and more as you care to eat? Ten dollars at dinner. Nine at lunch.\u003c/p>\n\u003cp>It's all prepared in a lively, organic, open kitchen under the direction of Crossroads' executive chef Marcos Hernandez, a young California Culinary Institute/Greystone alumnus whose previous gigs include Postino and Cliff House. It's served smilingly in an airy, sunny, certified-green building — one of Berkeley's first.\u003c/p>\n\u003cfigure id=\"attachment_84765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\" alt=\"Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"700\" class=\"size-full wp-image-84765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Looking — with its soaring ceiling, sweeping stainless-steel angularity, potted palms and glass-enclosed patio — like a tiny airport, this multi-award-winning Bay Area Green Business has one downside if you relish personal service: Yours will be one of some 3,500 meals prepared here today. Crossroads sometimes gets crowded. But hey, so does Comal.\u003c/p>\n\u003cfigure id=\"attachment_84767\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\" alt=\"Organic Salad Bar at Crossroads. Photo: Anneli Rufus\" width=\"1000\" height=\"611\" class=\"size-full wp-image-84767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic Salad Bar at Crossroads. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Not that Crossroads rivals \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> for potential Michelin stars. But Crossroads has the edge when it comes to customizability: Its comprehensiveness lets you tweak, tailor and personalize your meal to a degree unimaginable at standard restaurants. Crave tacos and clam chowder, side by side? No problem. Want sliced pears \u003cem>and\u003c/em> Sriracha sauce in your triple-decker ham sandwich? Beef teriyaki on naan? A baked potato stuffed with vegan sausage, marinated mushrooms and a whole mugful of pumpkin seeds? Done.\u003c/p>\n\u003cfigure id=\"attachment_84610\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\">\u003cimg class=\"size-full wp-image-84610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\" alt=\"Ida Shen. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ida Shen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people are prejudiced against buffets. And there's a general stigma against eating in a student dining hall,\" says Ida Shen, culinary and catering director for \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a>, the self-supporting, independent nonprofit that operates Crossroads and other open-to-the-public UC Berkeley student-dining facilities such as Café 3, whose sushi bar is wildly popular and whose pop-arty design evokes Mad Men meets The Jetsons in a psychedelic Tokyo disco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some people didn't have good dining-hall experiences in their own college days,\" Shen sighs. \"They remember gray mystery meat. They don't realize how much things have changed.\"\u003c/p>\n\u003cfigure id=\"attachment_84615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\">\u003cimg class=\"size-full wp-image-84615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\" alt=\"A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\" width=\"1000\" height=\"677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>But change abounds. In 2006, the Crossroads' kitchen became the first in any college dining hall nationwide to be certified organic. That same year, the \u003ca href=\"http://www.unh.edu/dining/community/about.html\">University of New Hampshire\u003c/a> — which operates its own organic dairy farm and, like many schools, welcomes non-students into its dining halls — became the nation's first college to sign the International Slow Food Association's Agreement of Intention and Collaboration. Ever more universities are increasing their dining-hall sustainability; Yale, Bowdoin and Michigan State, for example, source produce from their own organic gardens.\u003c/p>\n\u003cp>This trend is transforming these institutions into attractive, under-the-radar options not just for students but for anyone seeking to dine out, dine well and dine affordably.\u003c/p>\n\u003cp>Other Bay Area student-dining facilities open to the public include the University of San Francisco's largely organic Market Café, outfitted with a fifteen-foot salad bar. Non-students can eat buffet-style at CD-operated Clark Kerr Campus, Foothill, Café 3, and Crossroads, as well as at Berkeley's mouthwatering International House dining hall, \u003ca href=\"http://www.sfsu.edu/~housing/dining/dining.html#\">San Francisco State's City Eats Dining Center\u003c/a> and several \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/visitors-gateway\">Stanford University dining halls\u003c/a> for the price of a single sandwich at La Note, say, or Luka's Taproom.\u003c/p>\n\u003cp>You don't need a college degree to do that math.\u003c/p>\n\u003cfigure id=\"attachment_84609\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\">\u003cimg class=\"size-full wp-image-84609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\" alt=\"Cal Dining director Shawn LaPean. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cal Dining’s director Shawn LaPean. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone's working on making college dining more sustainable. We're on a path toward getting better at that every day,\" says Cal Dining's director Shawn LaPean, who hails Cal Dining's partnerships with the Marine Stewardship Council, the \"Buy Fresh, Buy Local\" campaign, the Real Food Challenge, the LeanPath Food Waste Prevention Project, Feeding Forward, Filta Environmental Kitchen Solutions, the Green Initiative Fund, and the Berkeley Environmentally Aware Consulting Network.\u003c/p>\n\u003cfigure id=\"attachment_84614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\">\u003cimg class=\"size-full wp-image-84614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\" alt=\"The Crossroads' open kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Crossroads' open kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line, of course, is serving Cal Dining's target audience: students.\u003c/p>\n\u003cp>\"What do students want? Flavor. Safety. Sustainability. Salmon. They want gourmet food at Walmart prices,\" LaPean laughs.\u003c/p>\n\u003cp>College dining programs can afford to offer affordable abundance because they buy ingredients in such quantities.\u003c/p>\n\u003cp>\"It's all about economies of scale,\" LaPean explains.\u003c/p>\n\u003cp>Crossroads has tripled its meals-served volume over the last decade: the same span of time between the \u003ca href=\"http://online.wsj.com/news/articles/SB1036711327163385908\">Wall Street Journal\u003c/a> calling Cal Dining the nation's worst college-meals program in 2002 and \u003ca href=\"http://www.thedailymeal.com/60-best-colleges-food-america-2013\">TheDailyMeal.com\u003c/a> deeming it, last year, one of the best.\u003c/p>\n\u003cp>\"This tripling of volume has allowed us to have an organic salad bar stocked with all those nuts and seeds,\" LaPean adds.\u003c/p>\n\u003cp>And you don't have to be under 23 to love that.\u003c/p>\n\u003cfigure id=\"attachment_84613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\">\u003cimg class=\"size-full wp-image-84613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\" alt=\"Vegetarian pizza. Photo: Anneli Rufus\" width=\"1000\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian pizza. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caldining.berkeley.edu/locations/dining-commons/crossroads\" target=\"_blank\">Crossroads\u003c/a>\u003cbr>\n2415 Bowditch St. (at Channing Way) Berkeley, CA [\u003ca href=\"http://goo.gl/rioK17\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 643-8323\u003cbr>\nSummer hours: Open daily: Breakfast: 7am-9am.; Lunch, 11am-2pm; Dinner, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caldining\" target=\"_blank\">Cal Dining\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/caldining\" target=\"_blank\">@CalDining\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "VeloBrews Cafe and Cycling Community Center Now Open in Bayview",
"title": "VeloBrews Cafe and Cycling Community Center Now Open in Bayview",
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"content": "\u003cfigure id=\"attachment_84681\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews11/\" rel=\"attachment wp-att-84681\">\u003cimg class=\"size-full wp-image-84681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews11.jpg\" alt=\"Ross Del Duca and Jennifer Leeper \" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ross Del Duca and Jennifer Leeper\u003c/figcaption>\u003c/figure>\n\u003cp>I'll readily admit that I'm a fan of any establishment that combines my dual love of coffee and cycling in one place -- like NOPA's \u003ca href=\"http://www.mojobicyclecafe.com/\" target=\"_blank\">Mojo Bicycle Cafe\u003c/a> that also houses a bike shop; Oakland's \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with indoor bike parking and bicycle bingo nights; and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>, which makes all of its deliveries by bicycle. So when the \u003ca href=\"http://velobrews.com/\" target=\"_blank\">VeloBrews Cafe and Cycling Community Center\u003c/a> popped up on my radar recently, I connected with Jennifer Leeper and Ross Del Duca, to find out more about their new venture.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84672,84673,84671\"]\u003c/p>\n\u003cp>Partners in life and in business, the co-general managers and Bayview residents live just a few blocks away from their airy space on 3rd Avenue near Newcomb Avenue. With bicycles hanging from the ceiling and cycling-themed art scattered throughout the space, it's a relaxing atmosphere for folks to either enjoy their coffee or pop in for bike repair. There's plans to host screenings soon, but in the meantime, they'll have video from the ongoing \u003ca href=\"http://www.letour.com/us/\" target=\"_blank\">Tour de France\u003c/a> playing in the background.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84675,84674,84678\"]\u003c/p>\n\u003cp>\u003cstrong>How long has VeloBrews been open?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> The official opening day of the bike shop was May 4th, which was \u003ca href=\"http://www.sundaystreetssf.com/bayviewdogpatch-5414/\" target=\"_blank\">Sunday Streets in the Bayview\u003c/a>. The cafe opened for coffee a week later, and we've been steadily increasing our offerings since.\u003c/p>\n\u003cp>\u003cstrong>What are your respective roles in running VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We both serve as general managers, though I lean more toward the cafe side of things. One of the nice things about our relationship is that our strengths complement each other; we balance out each others weaknesses pretty well. It's nice that this has carried over from our personal relationship into our professional one. I've done much of the sourcing in regards to suppliers on the food end, and I'm working on company policy and procedure. I'm also trying to be there as much as I can before I go back to work in August [in education] to help get things together.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I'm a bit spoiled; I get to be the \"vision\" guy. While I am involved in the operations of the cafe, I tend to focus most of my efforts on the bicycle retail side, as well as helping out our shop manager to run the repair services. I also spend a lot of my time reaching out to local bicycle groups and organizations to find out what we can offer them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews10/\" rel=\"attachment wp-att-84680\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews10.jpg\" alt=\"VeloBrews Cafe & Cycling Community Center\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the inspiration for creating VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> For me, it was a desire to build community and have a place where people could hang out. I've lived in Bayview-Hunter's Point for about nine years now. A few years ago, I met up with a former student; it was disappointing, because there was no place where we could sit down, have a cup of coffee and talk. I realized that our neighborhood was really lacking in places where people could go to meet, and I wished that I had a way to provide something like that for myself and other members of the community.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've basically been building the place that I've always wanted to have available myself. I'm passionate about cycling and love hanging out and talking about bikes -- in all applications. So the idea is a place where you can meet with your local riding club, or just grab a cup of coffee and share cycling stories with other cyclists. Somewhere where the competitive cyclist can sit next to the daily bicycle commuter, share a sandwich and their interests in the bicycle.\u003c/p>\n\u003cp>\u003cstrong>What's your related experience in restaurant management and/or cycling?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews15/\" rel=\"attachment wp-att-84685\">\u003cimg class=\"alignleft size-medium wp-image-84685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews15-290x162.jpg\" alt=\"Jennifer Leeper\" width=\"290\" height=\"162\">\u003c/a>\u003cstrong>Jennifer:\u003c/strong> I have absolutely no restaurant management experience and EXTREMELY limited food service experience. I am an educator, and any management experience I have comes from running a classroom. I love food and I love to eat -- that's where most of my experience comes from. As for cycling, well, I hadn't been on a bike since I was in high school. After meeting Ross and knowing his passion for cycling, I was inspired to get a bike myself. I love my commuter bike, and we've had a few fun rides out in the city. I like to stay in shape but I rarely have much time for the gym, so it's good for me to remember that I can ride my bike from time to time.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been riding for awhile now. I've also been running a cycling media company called VeloReviews. That got me a lot of exposure to the bicycle retail business as a person reporting on products and companies. Restaurant management is a new endeavor for both of us.\u003c/p>\n\u003cp>\u003cstrong>Where do you source the items on your menu, or is all of the food and drinks prepared from scratch on site?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84689\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews19/\" rel=\"attachment wp-att-84689\">\u003cimg class=\"size-full wp-image-84689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews19.jpg\" alt=\"The Contador Sandwich: hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; Italian dressing (but free of clenbuterol-tainted beef.) $6.50\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The description for the Alberto \"Contador\" sandwich ($6.50) jokes about the \u003ca href=\"http://www.cyclingweekly.co.uk/news/latest-news/contador-banned-for-two-years-after-clenbuterol-positive-45544\" target=\"_blank\">2-year ban the pro racer faced\u003c/a> after testing positive for a prohibited drug, which he claimed he obtained through tainted beef. It's prepared with hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; and Italian dressing (but of course, free of clenbuterol-tainted beef.) They've also recently revamped their sandwich menu with other references to popular cycling rides, races and athletes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We're keeping things simple and just making sandwiches, which we offer along with products from other local vendors. Our goal is to keep all our food offerings as local as possible. Our coffee comes from \u003ca href=\"http://www.ubuntucoffeecoop.com/\" target=\"_blank\">The Ubuntu Coffee Cooperative\u003c/a> in Emeryville and we serve chai from \u003ca href=\"http://www.baychaisf.com/\" target=\"_blank\">Bay Chai\u003c/a> here in SF. Our bagels are from \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> and the pastries from \u003ca href=\"http://www.lavictoriabakery.com/\" target=\"_blank\">La Victoria Bakery\u003c/a> in SF. We also carry cookies from \u003ca href=\"http://eatsaltysweet.com/\" target=\"_blank\">Salty Sweet\u003c/a>. We just started using jams and chutneys from \u003ca href=\"http://www.jakescastrokitchen.com/\" target=\"_blank\">Jake's Castro Kitchen\u003c/a>, as well as carrying chicken salad from \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\" target=\"_blank\">Comfort Foods National\u003c/a>, Inc. We've connected with \u003ca href=\"http://kingknish.com/\" target=\"_blank\">King Knish\u003c/a> and will be hosting Saturday pop-ups over the next couple months. There are some other small, local businesses we hope to partner with soon; we'd like to use the Bayview honey from \u003ca href=\"http://www.sfhoneyandpollen.com/\" target=\"_blank\">SF Honey and Pollen Company\u003c/a> and some gluten-free options from \u003ca href=\"http://www.wholesomebakery.com/\" target=\"_blank\">Wholesome Bakery\u003c/a>. Keep checking back for new offerings!\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84682,84690,84687,84683,84686,84684\"]\u003c/p>\n\u003cp>\u003cstrong>What services does the cycling community center offer?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> We of course have the full-service bicycle shop with repairs and sales. However, the community center part will focus on bicycle advocacy work as well as education. We're still working to get the necessary connections in place and will very shortly be offering classes for basic skills needed to successfully get around by bicycle: how to fix a flat tire, adjust your brakes, adjust your gears, etc. One of the core principles is to get more people out on bicycles. Obviously getting their bikes fixed is part of that mission, but helping them to get home without getting stranded is much more important.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84679,84677,84676\"]\u003c/p>\n\u003cp>\u003cstrong>Anything you'd like to add?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> I think we've gotten off to a good start and will only continue to improve as we move forward. I know things aren't perfect, but our hearts are in in this 100% and I believe that shows. One of the best things about being involved in this venture is that we've met a lot of fantastic people in our community, who've given us a great deal of support.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been very pleasantly surprised how well the bike shop has been doing, and how much pent-up demand [there is] for bicycle repairs. There have been a number of people that have come in for a cup of coffee and discovered that we are a bike shop, too. It is the folks like this that say, \"This bike has been sitting in my garage for two years. Now that there is a shop in the neighborhood, I'll bring it in to get fixed.\" This is exactly the type of thing that we're about - getting more people on bikes. And hopefully they'll run into other bicycle people while they're in the shop and that will just encourage them more. Cycling is a fantastic activity that has had nothing but a positive impact on my life. Sharing that with others is the reason we are here.\u003c/p>\n\u003cp>\u003ca href=\"http://velobrews.com/\" target=\"_blank\">\u003cstrong>VeloBrews Cafe and Cycling Community Center\u003c/strong>\u003c/a>\u003cbr>\n4634 3rd St. at Newcomb, San Francisco [\u003ca href=\"https://goo.gl/maps/NVOAB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-926-8930\u003cbr>\nHours: Mon.-Fri. 6:30AM-4PM; Sat.-Sun. 8AM-4PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/velobrews\" target=\"_blank\">VeloBrew Cafe and Cycling Community Center\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/velobrews\" target=\"_blank\">@VeloBrews\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by Jenny Oh\u003c/em>\u003c/p>\n\n",
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"excerpt": "Need some caffeine or some new cycling gear? Jennifer Leeper and Ross Del Duca recently opened a cafe and bike shop to serve their community in Bayview. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84681\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews11/\" rel=\"attachment wp-att-84681\">\u003cimg class=\"size-full wp-image-84681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews11.jpg\" alt=\"Ross Del Duca and Jennifer Leeper \" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ross Del Duca and Jennifer Leeper\u003c/figcaption>\u003c/figure>\n\u003cp>I'll readily admit that I'm a fan of any establishment that combines my dual love of coffee and cycling in one place -- like NOPA's \u003ca href=\"http://www.mojobicyclecafe.com/\" target=\"_blank\">Mojo Bicycle Cafe\u003c/a> that also houses a bike shop; Oakland's \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with indoor bike parking and bicycle bingo nights; and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>, which makes all of its deliveries by bicycle. So when the \u003ca href=\"http://velobrews.com/\" target=\"_blank\">VeloBrews Cafe and Cycling Community Center\u003c/a> popped up on my radar recently, I connected with Jennifer Leeper and Ross Del Duca, to find out more about their new venture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Partners in life and in business, the co-general managers and Bayview residents live just a few blocks away from their airy space on 3rd Avenue near Newcomb Avenue. With bicycles hanging from the ceiling and cycling-themed art scattered throughout the space, it's a relaxing atmosphere for folks to either enjoy their coffee or pop in for bike repair. There's plans to host screenings soon, but in the meantime, they'll have video from the ongoing \u003ca href=\"http://www.letour.com/us/\" target=\"_blank\">Tour de France\u003c/a> playing in the background.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long has VeloBrews been open?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> The official opening day of the bike shop was May 4th, which was \u003ca href=\"http://www.sundaystreetssf.com/bayviewdogpatch-5414/\" target=\"_blank\">Sunday Streets in the Bayview\u003c/a>. The cafe opened for coffee a week later, and we've been steadily increasing our offerings since.\u003c/p>\n\u003cp>\u003cstrong>What are your respective roles in running VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We both serve as general managers, though I lean more toward the cafe side of things. One of the nice things about our relationship is that our strengths complement each other; we balance out each others weaknesses pretty well. It's nice that this has carried over from our personal relationship into our professional one. I've done much of the sourcing in regards to suppliers on the food end, and I'm working on company policy and procedure. I'm also trying to be there as much as I can before I go back to work in August [in education] to help get things together.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I'm a bit spoiled; I get to be the \"vision\" guy. While I am involved in the operations of the cafe, I tend to focus most of my efforts on the bicycle retail side, as well as helping out our shop manager to run the repair services. I also spend a lot of my time reaching out to local bicycle groups and organizations to find out what we can offer them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews10/\" rel=\"attachment wp-att-84680\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews10.jpg\" alt=\"VeloBrews Cafe & Cycling Community Center\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the inspiration for creating VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> For me, it was a desire to build community and have a place where people could hang out. I've lived in Bayview-Hunter's Point for about nine years now. A few years ago, I met up with a former student; it was disappointing, because there was no place where we could sit down, have a cup of coffee and talk. I realized that our neighborhood was really lacking in places where people could go to meet, and I wished that I had a way to provide something like that for myself and other members of the community.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've basically been building the place that I've always wanted to have available myself. I'm passionate about cycling and love hanging out and talking about bikes -- in all applications. So the idea is a place where you can meet with your local riding club, or just grab a cup of coffee and share cycling stories with other cyclists. Somewhere where the competitive cyclist can sit next to the daily bicycle commuter, share a sandwich and their interests in the bicycle.\u003c/p>\n\u003cp>\u003cstrong>What's your related experience in restaurant management and/or cycling?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews15/\" rel=\"attachment wp-att-84685\">\u003cimg class=\"alignleft size-medium wp-image-84685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews15-290x162.jpg\" alt=\"Jennifer Leeper\" width=\"290\" height=\"162\">\u003c/a>\u003cstrong>Jennifer:\u003c/strong> I have absolutely no restaurant management experience and EXTREMELY limited food service experience. I am an educator, and any management experience I have comes from running a classroom. I love food and I love to eat -- that's where most of my experience comes from. As for cycling, well, I hadn't been on a bike since I was in high school. After meeting Ross and knowing his passion for cycling, I was inspired to get a bike myself. I love my commuter bike, and we've had a few fun rides out in the city. I like to stay in shape but I rarely have much time for the gym, so it's good for me to remember that I can ride my bike from time to time.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been riding for awhile now. I've also been running a cycling media company called VeloReviews. That got me a lot of exposure to the bicycle retail business as a person reporting on products and companies. Restaurant management is a new endeavor for both of us.\u003c/p>\n\u003cp>\u003cstrong>Where do you source the items on your menu, or is all of the food and drinks prepared from scratch on site?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84689\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews19/\" rel=\"attachment wp-att-84689\">\u003cimg class=\"size-full wp-image-84689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews19.jpg\" alt=\"The Contador Sandwich: hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; Italian dressing (but free of clenbuterol-tainted beef.) $6.50\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The description for the Alberto \"Contador\" sandwich ($6.50) jokes about the \u003ca href=\"http://www.cyclingweekly.co.uk/news/latest-news/contador-banned-for-two-years-after-clenbuterol-positive-45544\" target=\"_blank\">2-year ban the pro racer faced\u003c/a> after testing positive for a prohibited drug, which he claimed he obtained through tainted beef. It's prepared with hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; and Italian dressing (but of course, free of clenbuterol-tainted beef.) They've also recently revamped their sandwich menu with other references to popular cycling rides, races and athletes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We're keeping things simple and just making sandwiches, which we offer along with products from other local vendors. Our goal is to keep all our food offerings as local as possible. Our coffee comes from \u003ca href=\"http://www.ubuntucoffeecoop.com/\" target=\"_blank\">The Ubuntu Coffee Cooperative\u003c/a> in Emeryville and we serve chai from \u003ca href=\"http://www.baychaisf.com/\" target=\"_blank\">Bay Chai\u003c/a> here in SF. Our bagels are from \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> and the pastries from \u003ca href=\"http://www.lavictoriabakery.com/\" target=\"_blank\">La Victoria Bakery\u003c/a> in SF. We also carry cookies from \u003ca href=\"http://eatsaltysweet.com/\" target=\"_blank\">Salty Sweet\u003c/a>. We just started using jams and chutneys from \u003ca href=\"http://www.jakescastrokitchen.com/\" target=\"_blank\">Jake's Castro Kitchen\u003c/a>, as well as carrying chicken salad from \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\" target=\"_blank\">Comfort Foods National\u003c/a>, Inc. We've connected with \u003ca href=\"http://kingknish.com/\" target=\"_blank\">King Knish\u003c/a> and will be hosting Saturday pop-ups over the next couple months. There are some other small, local businesses we hope to partner with soon; we'd like to use the Bayview honey from \u003ca href=\"http://www.sfhoneyandpollen.com/\" target=\"_blank\">SF Honey and Pollen Company\u003c/a> and some gluten-free options from \u003ca href=\"http://www.wholesomebakery.com/\" target=\"_blank\">Wholesome Bakery\u003c/a>. Keep checking back for new offerings!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What services does the cycling community center offer?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> We of course have the full-service bicycle shop with repairs and sales. However, the community center part will focus on bicycle advocacy work as well as education. We're still working to get the necessary connections in place and will very shortly be offering classes for basic skills needed to successfully get around by bicycle: how to fix a flat tire, adjust your brakes, adjust your gears, etc. One of the core principles is to get more people out on bicycles. Obviously getting their bikes fixed is part of that mission, but helping them to get home without getting stranded is much more important.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Anything you'd like to add?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> I think we've gotten off to a good start and will only continue to improve as we move forward. I know things aren't perfect, but our hearts are in in this 100% and I believe that shows. One of the best things about being involved in this venture is that we've met a lot of fantastic people in our community, who've given us a great deal of support.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been very pleasantly surprised how well the bike shop has been doing, and how much pent-up demand [there is] for bicycle repairs. There have been a number of people that have come in for a cup of coffee and discovered that we are a bike shop, too. It is the folks like this that say, \"This bike has been sitting in my garage for two years. Now that there is a shop in the neighborhood, I'll bring it in to get fixed.\" This is exactly the type of thing that we're about - getting more people on bikes. And hopefully they'll run into other bicycle people while they're in the shop and that will just encourage them more. Cycling is a fantastic activity that has had nothing but a positive impact on my life. Sharing that with others is the reason we are here.\u003c/p>\n\u003cp>\u003ca href=\"http://velobrews.com/\" target=\"_blank\">\u003cstrong>VeloBrews Cafe and Cycling Community Center\u003c/strong>\u003c/a>\u003cbr>\n4634 3rd St. at Newcomb, San Francisco [\u003ca href=\"https://goo.gl/maps/NVOAB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-926-8930\u003cbr>\nHours: Mon.-Fri. 6:30AM-4PM; Sat.-Sun. 8AM-4PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/velobrews\" target=\"_blank\">VeloBrew Cafe and Cycling Community Center\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/velobrews\" target=\"_blank\">@VeloBrews\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "SF Chronicle Launches New Food+Home Section ",
"title": "SF Chronicle Launches New Food+Home Section ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The food-media world, and its readers and followers, were \u003ca href=\"http://sfist.com/2013/11/13/sf_chronicle_to_kill_off_its_food_s.php\">up in arms\u003c/a> last November when the New York Times reported that the San Francisco Chronicle was \u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html\">killing its award-winning weekly food section\u003c/a>. With its recipe test kitchen and in-house writers, its well-researched stories and experienced editorial staff, the Chronicle's food section was an anachronism of sorts in these days of sound-bite journalism on demand and ever-shrinking newsroom budgets. But it was widely seen as one of the last holdouts of worthwhile, well-tested and original food and wine writing in a daily newspaper, at a time when more and more weekly food sections were resorting to canned wire-service stories and syndicated recipe columns. \u003c/p>\n\u003cp>For those of us who make our living as writers, too many stories of good content meeting death under the budget axe are true. But in this case, reports of the demise of the Chronicle's Food and Wine section have been greatly exaggerated. Instead, the long-running Wednesday food section has been revamped into Food + Home, a bigger, brighter insert into the Sunday edition of the paper, debuting this Sunday, June 29. (A \u003ca href=\"http://tablet.olivesoftware.com/Olive/Tablet/SanFranciscoChronicleFoodHome/\">free Food+Home preview has been posted on the SFChronicle site\u003c/a>.) First imagined at 16 pages, this Sunday's launch has grown to 20 pages, a nod to both robust content and a vigorous advertising presence--each one, of course, feeding the other.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chronicle-food700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chronicle-food700.jpg\" alt=\"San Francisco Chronicle Food+Home Section\" width=\"500\" class=\"aligncenter size-full wp-image-84155\">\u003c/a>\u003c/p>\n\u003cp>When asked about the combination of food and wine with home and garden, assistant managing editor Kitty Morgan and managing editor Audrey Cooper said their goal was to reflect the way readers live now. \u003c/p>\n\u003cp>\"We're Northern California,\" noted Audrey Cooper. \"We live outdoors year-round.\" When you can garden, grill, and entertain outside nearly every month of the year, grafting gardening and food together makes sense. At the same time as they're kitting out their kitchens with immersion circulators and Vitamix blenders, eco-conscious readers might also be adding bee boxes and designer chicken coops to their backyards. With more and more Bay Area dwellers adding edible gardening, DIY projects and seasonal cooking into their daily lives, the lines between home, garden, and kitchen are becoming much more permeable. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's a development that Morgan, who worked at both Sunset and Better Homes and Gardens prior to joining the Chronicle editorial staff last year, hopes to reflect throughout the section. As for home design, Cooper and Morgan point out that, especially in the food-centric Bay Area, \"the kitchen is always the most popular room in the house.\" They also discovered that readers were less interested in the previous section's emphasis on sweeping photos of gorgeous--but mostly unattainable--showplace houses, and much more eager to get real-life advice and stylish design solutions for more typical (and often space-challenged) Bay Area homes, bungalows, and apartments. \u003c/p>\n\u003cp>Over the past few months, Cooper and Morgan have been on a \"listening tour\" to hear what readers want. They realized that, to be relevant in today's very interactive media climate, the paper could no longer be simply the \"voice from on high\" coming from the Chronicle's imposing block of offices on Mission Street. While the paper still has the benefit of fact-checkers, copy editors, and recipe-testers to assure the accuracy of everything from a pudding recipe to a report of a restaurant's closing, Cooper and Morgan hope to make readers' opinions, photographs, and finds into one of the paper's shareable assets.\u003c/p>\n\u003cp>Some things won't change, however; Michael Bauer, the paper's longtime restaurant critic, will continue to write the weekly lead restaurant review, and high-profile wine writer Jon Bonné will lead the wine coverage. The annual much-debated, much-awaited Top 100 Restaurants list will also go on. But Morgan and Cooper plan to emphasize quality writing and a diversity of voices within the section. Alongside Bauer's two-and-a-half star review of Archetype in St. Helena is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/14/jonathan-kauffman-the-chronicles-newest-food-critic/\">Jonathan Kauffman\u003c/a>'s two-and-a-half page exploration of \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant that's poised to go legit in the Mission this summer. Kauffman describes its previous off-the-radar incarnation as \"the highest-rated, least-known restaurant in the Bay Area,\" run by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/23/gifting-an-epic-dinner-in-the-desert-at-burning-man/\">David Barzelay\u003c/a>, who went from laid-off lawyer (fresh out of law school, he'd been employed for less than a year when the post-2008 financial crisis knocked out his job) to obsessively self-taught, molecular gastronomy-inspired cook. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/14/jonathan-kauffman-the-chronicles-newest-food-critic/\">Kauffman\u003c/a>, an IACP and James Beard Award-winning writer who previously worked as a reviewer and editor at SF Weekly and Tasting Table, joined the paper's staff in April. \u003c/p>\n\u003cp>The section will feature fewer recipes than before; with so much recipe content now available online, readers are much less inclined to depend on torn-out newspaper columns for stovetop inspiration. Still, the Chronicle's clout still counts. Notes Cooper, \"We can call up pretty much any chef in the Bay Area and they'll talk to us.\" So the recipe sections--the season-driven Fresh Now and the technique-focused In the Kitchen--will take advantage of the paper's broad access to the pros. \u003c/p>\n\u003cp>With all this to offer (plus \u003ca href=\"http://vimeo.com/98679294\">ice cream\u003c/a>), the new section seems poised to fill its niche better and more widely than before. Which didn't stop \u003ca href=\"http://eater.com/archives/2014/06/27/its-official-the-san-francisco-chronicle-food-section-is-dead.php\">Eater\u003c/a> from gleefully dancing on the grave of the food section as we've known it. Food and Wine is dead, it's true; long live--or as long as any print newspaper might live in these digital times--\u003ca href=\"http://www.sfchronicle.com/foodandhome/\">Food+Home\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ciframe src=\"//player.vimeo.com/video/98679294?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The food-media world, and its readers and followers, were \u003ca href=\"http://sfist.com/2013/11/13/sf_chronicle_to_kill_off_its_food_s.php\">up in arms\u003c/a> last November when the New York Times reported that the San Francisco Chronicle was \u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html\">killing its award-winning weekly food section\u003c/a>. With its recipe test kitchen and in-house writers, its well-researched stories and experienced editorial staff, the Chronicle's food section was an anachronism of sorts in these days of sound-bite journalism on demand and ever-shrinking newsroom budgets. But it was widely seen as one of the last holdouts of worthwhile, well-tested and original food and wine writing in a daily newspaper, at a time when more and more weekly food sections were resorting to canned wire-service stories and syndicated recipe columns. \u003c/p>\n\u003cp>For those of us who make our living as writers, too many stories of good content meeting death under the budget axe are true. But in this case, reports of the demise of the Chronicle's Food and Wine section have been greatly exaggerated. Instead, the long-running Wednesday food section has been revamped into Food + Home, a bigger, brighter insert into the Sunday edition of the paper, debuting this Sunday, June 29. (A \u003ca href=\"http://tablet.olivesoftware.com/Olive/Tablet/SanFranciscoChronicleFoodHome/\">free Food+Home preview has been posted on the SFChronicle site\u003c/a>.) First imagined at 16 pages, this Sunday's launch has grown to 20 pages, a nod to both robust content and a vigorous advertising presence--each one, of course, feeding the other.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chronicle-food700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chronicle-food700.jpg\" alt=\"San Francisco Chronicle Food+Home Section\" width=\"500\" class=\"aligncenter size-full wp-image-84155\">\u003c/a>\u003c/p>\n\u003cp>When asked about the combination of food and wine with home and garden, assistant managing editor Kitty Morgan and managing editor Audrey Cooper said their goal was to reflect the way readers live now. \u003c/p>\n\u003cp>\"We're Northern California,\" noted Audrey Cooper. \"We live outdoors year-round.\" When you can garden, grill, and entertain outside nearly every month of the year, grafting gardening and food together makes sense. At the same time as they're kitting out their kitchens with immersion circulators and Vitamix blenders, eco-conscious readers might also be adding bee boxes and designer chicken coops to their backyards. With more and more Bay Area dwellers adding edible gardening, DIY projects and seasonal cooking into their daily lives, the lines between home, garden, and kitchen are becoming much more permeable. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's a development that Morgan, who worked at both Sunset and Better Homes and Gardens prior to joining the Chronicle editorial staff last year, hopes to reflect throughout the section. As for home design, Cooper and Morgan point out that, especially in the food-centric Bay Area, \"the kitchen is always the most popular room in the house.\" They also discovered that readers were less interested in the previous section's emphasis on sweeping photos of gorgeous--but mostly unattainable--showplace houses, and much more eager to get real-life advice and stylish design solutions for more typical (and often space-challenged) Bay Area homes, bungalows, and apartments. \u003c/p>\n\u003cp>Over the past few months, Cooper and Morgan have been on a \"listening tour\" to hear what readers want. They realized that, to be relevant in today's very interactive media climate, the paper could no longer be simply the \"voice from on high\" coming from the Chronicle's imposing block of offices on Mission Street. While the paper still has the benefit of fact-checkers, copy editors, and recipe-testers to assure the accuracy of everything from a pudding recipe to a report of a restaurant's closing, Cooper and Morgan hope to make readers' opinions, photographs, and finds into one of the paper's shareable assets.\u003c/p>\n\u003cp>Some things won't change, however; Michael Bauer, the paper's longtime restaurant critic, will continue to write the weekly lead restaurant review, and high-profile wine writer Jon Bonné will lead the wine coverage. The annual much-debated, much-awaited Top 100 Restaurants list will also go on. But Morgan and Cooper plan to emphasize quality writing and a diversity of voices within the section. Alongside Bauer's two-and-a-half star review of Archetype in St. Helena is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/14/jonathan-kauffman-the-chronicles-newest-food-critic/\">Jonathan Kauffman\u003c/a>'s two-and-a-half page exploration of \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant that's poised to go legit in the Mission this summer. Kauffman describes its previous off-the-radar incarnation as \"the highest-rated, least-known restaurant in the Bay Area,\" run by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/23/gifting-an-epic-dinner-in-the-desert-at-burning-man/\">David Barzelay\u003c/a>, who went from laid-off lawyer (fresh out of law school, he'd been employed for less than a year when the post-2008 financial crisis knocked out his job) to obsessively self-taught, molecular gastronomy-inspired cook. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/14/jonathan-kauffman-the-chronicles-newest-food-critic/\">Kauffman\u003c/a>, an IACP and James Beard Award-winning writer who previously worked as a reviewer and editor at SF Weekly and Tasting Table, joined the paper's staff in April. \u003c/p>\n\u003cp>The section will feature fewer recipes than before; with so much recipe content now available online, readers are much less inclined to depend on torn-out newspaper columns for stovetop inspiration. Still, the Chronicle's clout still counts. Notes Cooper, \"We can call up pretty much any chef in the Bay Area and they'll talk to us.\" So the recipe sections--the season-driven Fresh Now and the technique-focused In the Kitchen--will take advantage of the paper's broad access to the pros. \u003c/p>\n\u003cp>With all this to offer (plus \u003ca href=\"http://vimeo.com/98679294\">ice cream\u003c/a>), the new section seems poised to fill its niche better and more widely than before. Which didn't stop \u003ca href=\"http://eater.com/archives/2014/06/27/its-official-the-san-francisco-chronicle-food-section-is-dead.php\">Eater\u003c/a> from gleefully dancing on the grave of the food section as we've known it. Food and Wine is dead, it's true; long live--or as long as any print newspaper might live in these digital times--\u003ca href=\"http://www.sfchronicle.com/foodandhome/\">Food+Home\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ciframe src=\"//player.vimeo.com/video/98679294?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Luka's Taproom, King of Falafel, La Costanera",
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"content": "\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=-MbZGxlYVYQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n\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/-MbZGxlYVYQ'\n title='//www.youtube.com/embed/-MbZGxlYVYQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
"title": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
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"content": "\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.",
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"description": "Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.",
"title": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice | KQED",
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"headline": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "As summer starts, we want to sit outside to enjoy drinks and tasty treats. Try these outdoor dining spots and bars for the warm days and nights.",
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"description": "As summer starts, we want to sit outside to enjoy drinks and tasty treats. Try these outdoor dining spots and bars for the warm days and nights.",
"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco | KQED",
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"headline": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Check, Please! Bay Area review Pinole Creek Café, Shanghai House, Murray Circle ",
"title": "Watch Check, Please! Bay Area review Pinole Creek Café, Shanghai House, Murray Circle ",
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"content": "\u003cfigure id=\"attachment_82643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 9 airs this eve, Thursday, May 29, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The ninth episode of Season 9 features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pinolecreekcafe.com/\" target=\"_blank\">\u003cstrong>Pinole Creek Café\u003c/strong>\u003c/a>, a restaurant in Pinole serving California cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\" alt=\"French cut pork chop at Pinole Creek Café\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French cut pork chop at Pinole Creek Café\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/shanghai-house-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai House\u003c/strong>\u003c/a>, a Chinese/Shanghainese restaurant in San Francisco's Outer Richmond.\u003c/li>\n\u003cfigure id=\"attachment_82648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\" alt=\"Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\" width=\"1000\" height=\"552\" class=\"size-full wp-image-82648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.cavallopoint.com/murray-circle-restaurant.html\" target=\"_blank\">\u003cstrong>Murray Circle\u003c/strong>\u003c/a> a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots.\u003c/li>\n\u003cfigure id=\"attachment_82649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\" alt=\"Miso Glazed Bone Marrow at Murray Circle\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miso Glazed Bone Marrow at Murray Circle\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on Australian Reds.\u003cbr>\n[youtube //www.youtube.com/watch?v=gkXRHIi60cQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Restaurants reviewed this week include a cafe in Pinole serving California cuisine, a Chinese restaurant in San Francisco serving Shanghainese cuisine, and a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots. ",
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"disqusTitle": "Watch Check, Please! Bay Area Review Capo's, Bistro Liaison, La Mar",
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"content": "\u003cfigure id=\"attachment_82255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp908-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp908-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 8 airs this eve, Thursday, May 22, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/capos-bistro-liaison-la-mar-check-please-bay-area-reviews/\">eighth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/capos-restaurant-info/\" target=\"_blank\">\u003cstrong>Capo's\u003c/strong>\u003c/a>, an Italian American restaurant in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_82259\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/capos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/capos1000.jpg\" alt=\"Margherita pizza at Capo's in San Francisco\" width=\"1000\" height=\"557\" class=\"size-full wp-image-82259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margherita pizza at Capo's in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/bistro-liaison-restaurant-info/\" target=\"_blank\">\u003cstrong>Bistro Liaison\u003c/strong>\u003c/a>, a Country French Bistro in Berkeley.\u003c/li>\n\u003cfigure id=\"attachment_82260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bistro-liaison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bistro-liaison1000.jpg\" alt=\"Bouillabaisse at Bistro Liaison in Berkeley\" width=\"1000\" height=\"555\" class=\"size-full wp-image-82260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouillabaisse at Bistro Liaison in Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/la-mar-restaurant-info/\" target=\"_blank\">\u003cstrong>La Mar\u003c/strong>\u003c/a> a Peruvian restaurant in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_82258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/la-mar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/la-mar1000.jpg\" alt=\"Cebiche Nikei at La Mar in San Francisco\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche Nikei at La Mar in San Francisco\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/spanish-rioja-wines-check-please-bay-area-wine-tips/\">Spanish Rioja wines\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=tXhgWb54A84]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed: An Italian American restaurant in San Francisco, a Country French Bistro in Berkeley, a Peruvian restaurant in San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp908-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp908-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 8 airs this eve, Thursday, May 22, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/capos-bistro-liaison-la-mar-check-please-bay-area-reviews/\">eighth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/capos-restaurant-info/\" target=\"_blank\">\u003cstrong>Capo's\u003c/strong>\u003c/a>, an Italian American restaurant in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_82259\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/capos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/capos1000.jpg\" alt=\"Margherita pizza at Capo's in San Francisco\" width=\"1000\" height=\"557\" class=\"size-full wp-image-82259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margherita pizza at Capo's in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/bistro-liaison-restaurant-info/\" target=\"_blank\">\u003cstrong>Bistro Liaison\u003c/strong>\u003c/a>, a Country French Bistro in Berkeley.\u003c/li>\n\u003cfigure id=\"attachment_82260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bistro-liaison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bistro-liaison1000.jpg\" alt=\"Bouillabaisse at Bistro Liaison in Berkeley\" width=\"1000\" height=\"555\" class=\"size-full wp-image-82260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouillabaisse at Bistro Liaison in Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/la-mar-restaurant-info/\" target=\"_blank\">\u003cstrong>La Mar\u003c/strong>\u003c/a> a Peruvian restaurant in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_82258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/la-mar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/la-mar1000.jpg\" alt=\"Cebiche Nikei at La Mar in San Francisco\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche Nikei at La Mar in San Francisco\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/spanish-rioja-wines-check-please-bay-area-wine-tips/\">Spanish Rioja wines\u003c/a>.\u003cbr>\n\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/tXhgWb54A84'\n title='//www.youtube.com/embed/tXhgWb54A84'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche ",
"title": "Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche ",
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"content": "\u003cfigure id=\"attachment_82231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\" alt=\"Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\" width=\"1000\" height=\"711\" class=\"size-full wp-image-82231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In my short two years of living in the Bay Area, I have seen only a few sweltering days. We here are a blessed bunch, with our mild winters and temperate (if not downright cool) summers. So when the temperatures skyrocket above our familiar upper 60s, it can be challenging to know how to cope. We’ve already had two heat waves this spring, and are likely poised for more as the summer continues. My advice? Take it in stride and fill up on \u003cem>ceviche\u003c/em>.\u003c/p>\n\u003cp>This chilled, tangy raw fish salad from Latin America is one of the greatest antidotes for the heat as well as for the other risk of warm weather, mid-week, beer-filled barbecue parties that stretch into far later hours than anticipated. Cholo Soy, the nondescript Peruvian restaurant slipped into the lobby of the Plaza Adelante on 19th and Mission, is an excellent place to find your remedy.\u003c/p>\n\u003cfigure id=\"attachment_82229\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\" alt=\"The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-82229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Yeral Caldas mans the kitchen every day of the week except for Sundays, serving a concise menu of Peruvian staples for breakfast and lunch. Ceviche and a few other saucy potato-based salads, like \u003cem>papa a la huancaina\u003c/em> and \u003cem>ocopa\u003c/em>, are on regular offer, and a selection of two or three stewed entrees change daily. On Mondays, you can find \u003cem>cau-cau\u003c/em> (tripe stew); Thursdays, \u003cem>aji de gallina\u003c/em> (stewed chicken with aji chiles); or Saturdays, \u003cem>cabrito norteño de cordero\u003c/em> (braised lamb shank). There are a few tables perched against the wall, but the prime seat is right at the counter, where you can watch Caldas work. Turned towards his food truck-sized kitchen, it is much easier to forget that you’re sitting in a small shopping mall. \u003c/p>\n\u003cp>On the particularly hot (90+ degree) day of our visit, the specials on offer were twofold: \u003cem>escabeche de pollo\u003c/em> or \u003cem>pescado\u003c/em> ($8) and \u003cem>carapulcra\u003c/em>, a stew made of pork or chicken, potatoes, chiles, and peanuts ($11.50-$12.50). Stew sounded like a terrible idea, even in the cool, breezy lobby, so we decided to sample the two specialty ceviches ($7.50 each) and the \u003cem>escabeche de pollo\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_82228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\" alt=\"The ceviche chalaco comes tossed with sauce made from sweet-hot, yellow aji amarillo chiles. Photo: Kate Williams\" width=\"1000\" height=\"693\" class=\"size-full wp-image-82228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \u003cem>ceviche chalaco\u003c/em> comes tossed with sauce made from sweet-hot, yellow \u003cem>aji amarillo\u003c/em> chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ceviches at Cholo Soy are served with plenty of sauce. Rumored to cure hangovers better than cold pizza and bacon, this tangy, bright liquor is known as \u003cem>leche de tigre\u003c/em>, or tiger’s milk. At its best, the leche is salty, tangy, and refreshing, with just enough heat to erase any lingering fatigue. At Cholo Soy, options are redolent of citrus and a faint whiff of the ocean: the classic \u003cem>ceviche de pescado\u003c/em> is lime-forward, with a hint of celery juice and fragrant cilantro, while the bright yellow \u003cem>ceviche chalaco\u003c/em> is anchored by the brilliantly sweet notes of \u003cem>aji amarillo\u003c/em> chiles. You’ll swear you taste a hint of pineapple, or else a whiff of mango.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish, white basa from the Mekong River Delta (per the menu), is gently cured. Each thin slice is presented right after being mixed with citrus, the fish slowly transforming from translucent to opaque as it is eaten. Its flavor is mild and sweet, fully embraced by the potent sauce in which it sits. Slivers of red onion and flecks of cilantro add crunch and herbaceous freshness. Alongside each ceviche order is a small bowl of hotter-than-hot sauce (drizzle with care) and a handful of corn nuts, which shouldn’t be ignored.\u003c/p>\n\u003cfigure id=\"attachment_82230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\" alt=\"Escabeche de pollo, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Escabeche de pollo\u003c/em>, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The escabeche, perhaps, lacks the glamour of the ceviche, but it is far from boring. In it, a single braised chicken drumstick sits enveloped by a tangy, vinegary sauce spiked with soft caramelized onions. This sweet and sour gravy makes its way into the crevices of the sweet steamed white rice and tender lentils. Get a bite of all of the components for the optimum balance of flavor. Once the chicken’s gone, top any rogue bites of rice and beans with a little leftover leche de tigre and slices of red onion. Delightful. \u003c/p>\n\u003cfigure id=\"attachment_82232\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\" alt=\"A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82232\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on its country of origin, the word “cholo” can be used to characterize a range of ethnicities and heritages. In some countries, the word flirts with derogatory slur, but in Peru it is a proud descriptor of indigenous heritage. To name a restaurant “Cholo Soy” (“I am a Cholo”) is to lay claim to an historical past and assert the food’s unique distinction in a rapidly gentrifying neighborhood. The food at Cholo Soy is the food of the people — inexpensive, exciting, and soul warming. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cholo-soy-san-francisco\">\u003cstrong>Cholo Soy\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/7KozfE\">Map\u003c/a>\u003cbr>\n2301 Mission Street (inside Plaza Adelante)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Sat 9am-4pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\" alt=\"Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\" width=\"1000\" height=\"711\" class=\"size-full wp-image-82231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In my short two years of living in the Bay Area, I have seen only a few sweltering days. We here are a blessed bunch, with our mild winters and temperate (if not downright cool) summers. So when the temperatures skyrocket above our familiar upper 60s, it can be challenging to know how to cope. We’ve already had two heat waves this spring, and are likely poised for more as the summer continues. My advice? Take it in stride and fill up on \u003cem>ceviche\u003c/em>.\u003c/p>\n\u003cp>This chilled, tangy raw fish salad from Latin America is one of the greatest antidotes for the heat as well as for the other risk of warm weather, mid-week, beer-filled barbecue parties that stretch into far later hours than anticipated. Cholo Soy, the nondescript Peruvian restaurant slipped into the lobby of the Plaza Adelante on 19th and Mission, is an excellent place to find your remedy.\u003c/p>\n\u003cfigure id=\"attachment_82229\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\" alt=\"The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-82229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Yeral Caldas mans the kitchen every day of the week except for Sundays, serving a concise menu of Peruvian staples for breakfast and lunch. Ceviche and a few other saucy potato-based salads, like \u003cem>papa a la huancaina\u003c/em> and \u003cem>ocopa\u003c/em>, are on regular offer, and a selection of two or three stewed entrees change daily. On Mondays, you can find \u003cem>cau-cau\u003c/em> (tripe stew); Thursdays, \u003cem>aji de gallina\u003c/em> (stewed chicken with aji chiles); or Saturdays, \u003cem>cabrito norteño de cordero\u003c/em> (braised lamb shank). There are a few tables perched against the wall, but the prime seat is right at the counter, where you can watch Caldas work. Turned towards his food truck-sized kitchen, it is much easier to forget that you’re sitting in a small shopping mall. \u003c/p>\n\u003cp>On the particularly hot (90+ degree) day of our visit, the specials on offer were twofold: \u003cem>escabeche de pollo\u003c/em> or \u003cem>pescado\u003c/em> ($8) and \u003cem>carapulcra\u003c/em>, a stew made of pork or chicken, potatoes, chiles, and peanuts ($11.50-$12.50). Stew sounded like a terrible idea, even in the cool, breezy lobby, so we decided to sample the two specialty ceviches ($7.50 each) and the \u003cem>escabeche de pollo\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_82228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\" alt=\"The ceviche chalaco comes tossed with sauce made from sweet-hot, yellow aji amarillo chiles. Photo: Kate Williams\" width=\"1000\" height=\"693\" class=\"size-full wp-image-82228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \u003cem>ceviche chalaco\u003c/em> comes tossed with sauce made from sweet-hot, yellow \u003cem>aji amarillo\u003c/em> chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ceviches at Cholo Soy are served with plenty of sauce. Rumored to cure hangovers better than cold pizza and bacon, this tangy, bright liquor is known as \u003cem>leche de tigre\u003c/em>, or tiger’s milk. At its best, the leche is salty, tangy, and refreshing, with just enough heat to erase any lingering fatigue. At Cholo Soy, options are redolent of citrus and a faint whiff of the ocean: the classic \u003cem>ceviche de pescado\u003c/em> is lime-forward, with a hint of celery juice and fragrant cilantro, while the bright yellow \u003cem>ceviche chalaco\u003c/em> is anchored by the brilliantly sweet notes of \u003cem>aji amarillo\u003c/em> chiles. You’ll swear you taste a hint of pineapple, or else a whiff of mango.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish, white basa from the Mekong River Delta (per the menu), is gently cured. Each thin slice is presented right after being mixed with citrus, the fish slowly transforming from translucent to opaque as it is eaten. Its flavor is mild and sweet, fully embraced by the potent sauce in which it sits. Slivers of red onion and flecks of cilantro add crunch and herbaceous freshness. Alongside each ceviche order is a small bowl of hotter-than-hot sauce (drizzle with care) and a handful of corn nuts, which shouldn’t be ignored.\u003c/p>\n\u003cfigure id=\"attachment_82230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\" alt=\"Escabeche de pollo, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Escabeche de pollo\u003c/em>, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The escabeche, perhaps, lacks the glamour of the ceviche, but it is far from boring. In it, a single braised chicken drumstick sits enveloped by a tangy, vinegary sauce spiked with soft caramelized onions. This sweet and sour gravy makes its way into the crevices of the sweet steamed white rice and tender lentils. Get a bite of all of the components for the optimum balance of flavor. Once the chicken’s gone, top any rogue bites of rice and beans with a little leftover leche de tigre and slices of red onion. Delightful. \u003c/p>\n\u003cfigure id=\"attachment_82232\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\" alt=\"A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82232\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on its country of origin, the word “cholo” can be used to characterize a range of ethnicities and heritages. In some countries, the word flirts with derogatory slur, but in Peru it is a proud descriptor of indigenous heritage. To name a restaurant “Cholo Soy” (“I am a Cholo”) is to lay claim to an historical past and assert the food’s unique distinction in a rapidly gentrifying neighborhood. The food at Cholo Soy is the food of the people — inexpensive, exciting, and soul warming. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cholo-soy-san-francisco\">\u003cstrong>Cholo Soy\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/7KozfE\">Map\u003c/a>\u003cbr>\n2301 Mission Street (inside Plaza Adelante)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Sat 9am-4pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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