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"content": "\u003ch2>Grocery Cafe's Tea Leaf Salad\u003c/h2>\n\u003cp>[aside postID='bayareabites_136123,bayareabites_136067,bayareabites_136037' label='Previously on Flavors Worth Finding']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Decolonizing Food, from California to Palestine",
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"content": "\u003cp>Saturday afternoon at the Museum of African Diaspora, Reem Assil served guests warm bowls of zibdiyit gambari, a rich Palestinian tomato and shrimp stew spiced with dill and cumin. In its Gazan birthplace, the dish has become a rarity. Israeli naval blockades have limited fishing along Gaza, the state’s only coast, driving the cost of seafood way beyond what most Palestinians can afford.\u003c/p>\n\u003cp>It’s with this in mind that Assil, who is of Palestinian and Syrian descent, prepared zibdiyit gambari for \u003ca href=\"https://www.moadsf.org/event/chef-in-residence-bryant-terry-presents-decolonize-your-food/\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Food\u003c/a>, a program organized by \u003ca href=\"https://www.moadsf.org/chef-in-residence/\">Bryant Terry\u003c/a>, MoAD’s Chef in Residence, in conjunction with Middle East Children’s Alliance.\u003c/p>\n\u003cp>In the lobby of MoAD, Assil presented a survey of Palestinian cuisine including her deeply craveable version of musakhan, Palestine’s celebrated roasted chicken dish served over flatbread and an assortment of ful and hummus with pomegranates and crushed peppers to top. Each dish was served next to a stack of notecards describing its origin and cultural significance in Palestine’s current state.\u003c/p>\n\u003cfigure id=\"attachment_136168\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136168\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg\" alt=\"Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \" width=\"1920\" height=\"1207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-800x503.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-768x483.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-1020x641.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With full bellies and probing minds, guests left the meal to witness a conversation between Assil; \u003ca href=\"https://twitter.com/gazamom?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">Laila el-Haddad\u003c/a>, author of the seminal book, \u003ci>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/i>; and \u003ca href=\"https://twitter.com/ShakSimley\" target=\"_blank\" rel=\"noopener noreferrer\">Shakirah Simley\u003c/a>, writer, organizer and newly appointed director of San Francisco’s Office for Racial Equity.\u003c/p>\n\u003cp>Drawing on the kinship between the Palestinian movement for sovereignty and the fight for Civil Rights in the United States, the dialogue between Assil, el-Haddad and Simley honed in on the historical origins of social inequities that cause food insecurity and cultural erasure of cuisines and their cooks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Though the two places rooting the conversation are thousands of miles apart, the speakers noted how land loss (especially of farmland), displacement and state violence have created similar circumstances for both black and brown Americans and Palestinians. Lack of clean water, inadequate access to fresh produce and inequitable employment opportunities resonated amongst the group. The women framed the parallels as an opportunity for solution sharing.\u003c/p>\n\u003cp>“If you solve for black people, you solve for everyone because you’re getting at deeply rooted causes,” said Simley. Food sovereignty, she emphasized, is unachievable without addressing redlining and other forms of institutionalized racism. Simley, who has organized around food justice for over a decade, noted that the city of San Francisco was behind many other major cities, including Oakland, in creating an office of racial inequity. All this despite the city's rapidly declining black population and the resulting attrition of black owned businesses—especially restaurants.\u003c/p>\n\u003cfigure id=\"attachment_136170\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136170\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg\" alt=\"Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Assil, who runs \u003ca href=\"https://www.instagram.com/reemscalifornia/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem’s\u003c/a> in Oakland’s Fruitvale Village and is set to open a second location of her bakery and restaurant at the former Mission Pie location in San Francisco, spoke about both the challenge and commitment to pay workers at her restaurant a fair and living wage. Her organizing background informs much of how she runs her restaurant. She opens Reem’s up as a gathering space for conversations lead by Jewish Voices for Peace Bay Area and hosts pop-ups from \u003ca href=\"https://www.instagram.com/qtvietcafe/\" target=\"_blank\" rel=\"noopener noreferrer\">QTViệt Cafe Collective\u003c/a> and Chicago’s \u003ca href=\"https://www.instagram.com/hudasupperclub/?hl=en\">Huda Supper Club\u003c/a>.\u003c/p>\n\u003cp>In el-Haddad's words, cooking can be “a quiet, daily resistance,” especially when done under the pressures she witnessed in Gaza. This felt especially true as she recounted a story from a Gazan woman who updated the author over Whatsapp on her efforts to make kousa mahshi, a Palestinian ground beef stuffed squash dish, over the course of a week. Once the woman got enough money for squash, she relayed that she hoped her husband had enough for ground beef. By week’s end, she joyfully shared with el-Haddad that they were able to gather all the ingredients needed to make the recipe.\u003c/p>\n\u003cp>In the Bay Area, home to decades of organizing for Palestinian sovereignty and the Black Panther Party’s radically compassionate Free Breakfast Program, these topics are not new. But familiarity with the theory of food equity has not totally informed praxis. Though organic and local are high in demand and supply, conversations around labor practices of farms and the restaurant industry are less urgent among the general population. More recently, native cuisines and indigenous food practices have come to the forefront thanks to the work of Vincent Medina and Louis Trevino of \u003ca href=\"https://www.makamham.com/cafeohlone\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Ohlone\u003c/a> in Berkeley.\u003c/p>\n\u003cp>As Simley noted, the story doesn’t end with organic kale. It continues with the person who picked that kale, whether they can afford to buy it themselves and the history of the land it was grown on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A recording of the full conversation between Assil, Simley and el-Haddad is available \u003ca href=\"https://www.youtube.com/watch?v=ksD9YcP2rMg\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "At the Museum of the African Diaspora, Reem Assil, Shakirah Simley and Laila el-Haddad shared solutions for food insecurity and cultural erasure. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Saturday afternoon at the Museum of African Diaspora, Reem Assil served guests warm bowls of zibdiyit gambari, a rich Palestinian tomato and shrimp stew spiced with dill and cumin. In its Gazan birthplace, the dish has become a rarity. Israeli naval blockades have limited fishing along Gaza, the state’s only coast, driving the cost of seafood way beyond what most Palestinians can afford.\u003c/p>\n\u003cp>It’s with this in mind that Assil, who is of Palestinian and Syrian descent, prepared zibdiyit gambari for \u003ca href=\"https://www.moadsf.org/event/chef-in-residence-bryant-terry-presents-decolonize-your-food/\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Food\u003c/a>, a program organized by \u003ca href=\"https://www.moadsf.org/chef-in-residence/\">Bryant Terry\u003c/a>, MoAD’s Chef in Residence, in conjunction with Middle East Children’s Alliance.\u003c/p>\n\u003cp>In the lobby of MoAD, Assil presented a survey of Palestinian cuisine including her deeply craveable version of musakhan, Palestine’s celebrated roasted chicken dish served over flatbread and an assortment of ful and hummus with pomegranates and crushed peppers to top. Each dish was served next to a stack of notecards describing its origin and cultural significance in Palestine’s current state.\u003c/p>\n\u003cfigure id=\"attachment_136168\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136168\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg\" alt=\"Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \" width=\"1920\" height=\"1207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-800x503.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-768x483.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-1020x641.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With full bellies and probing minds, guests left the meal to witness a conversation between Assil; \u003ca href=\"https://twitter.com/gazamom?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">Laila el-Haddad\u003c/a>, author of the seminal book, \u003ci>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/i>; and \u003ca href=\"https://twitter.com/ShakSimley\" target=\"_blank\" rel=\"noopener noreferrer\">Shakirah Simley\u003c/a>, writer, organizer and newly appointed director of San Francisco’s Office for Racial Equity.\u003c/p>\n\u003cp>Drawing on the kinship between the Palestinian movement for sovereignty and the fight for Civil Rights in the United States, the dialogue between Assil, el-Haddad and Simley honed in on the historical origins of social inequities that cause food insecurity and cultural erasure of cuisines and their cooks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though the two places rooting the conversation are thousands of miles apart, the speakers noted how land loss (especially of farmland), displacement and state violence have created similar circumstances for both black and brown Americans and Palestinians. Lack of clean water, inadequate access to fresh produce and inequitable employment opportunities resonated amongst the group. The women framed the parallels as an opportunity for solution sharing.\u003c/p>\n\u003cp>“If you solve for black people, you solve for everyone because you’re getting at deeply rooted causes,” said Simley. Food sovereignty, she emphasized, is unachievable without addressing redlining and other forms of institutionalized racism. Simley, who has organized around food justice for over a decade, noted that the city of San Francisco was behind many other major cities, including Oakland, in creating an office of racial inequity. All this despite the city's rapidly declining black population and the resulting attrition of black owned businesses—especially restaurants.\u003c/p>\n\u003cfigure id=\"attachment_136170\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136170\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg\" alt=\"Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Assil, who runs \u003ca href=\"https://www.instagram.com/reemscalifornia/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem’s\u003c/a> in Oakland’s Fruitvale Village and is set to open a second location of her bakery and restaurant at the former Mission Pie location in San Francisco, spoke about both the challenge and commitment to pay workers at her restaurant a fair and living wage. Her organizing background informs much of how she runs her restaurant. She opens Reem’s up as a gathering space for conversations lead by Jewish Voices for Peace Bay Area and hosts pop-ups from \u003ca href=\"https://www.instagram.com/qtvietcafe/\" target=\"_blank\" rel=\"noopener noreferrer\">QTViệt Cafe Collective\u003c/a> and Chicago’s \u003ca href=\"https://www.instagram.com/hudasupperclub/?hl=en\">Huda Supper Club\u003c/a>.\u003c/p>\n\u003cp>In el-Haddad's words, cooking can be “a quiet, daily resistance,” especially when done under the pressures she witnessed in Gaza. This felt especially true as she recounted a story from a Gazan woman who updated the author over Whatsapp on her efforts to make kousa mahshi, a Palestinian ground beef stuffed squash dish, over the course of a week. Once the woman got enough money for squash, she relayed that she hoped her husband had enough for ground beef. By week’s end, she joyfully shared with el-Haddad that they were able to gather all the ingredients needed to make the recipe.\u003c/p>\n\u003cp>In the Bay Area, home to decades of organizing for Palestinian sovereignty and the Black Panther Party’s radically compassionate Free Breakfast Program, these topics are not new. But familiarity with the theory of food equity has not totally informed praxis. Though organic and local are high in demand and supply, conversations around labor practices of farms and the restaurant industry are less urgent among the general population. More recently, native cuisines and indigenous food practices have come to the forefront thanks to the work of Vincent Medina and Louis Trevino of \u003ca href=\"https://www.makamham.com/cafeohlone\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Ohlone\u003c/a> in Berkeley.\u003c/p>\n\u003cp>As Simley noted, the story doesn’t end with organic kale. It continues with the person who picked that kale, whether they can afford to buy it themselves and the history of the land it was grown on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A recording of the full conversation between Assil, Simley and el-Haddad is available \u003ca href=\"https://www.youtube.com/watch?v=ksD9YcP2rMg\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades",
"title": "Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their meat muses that it’s hard to tell the difference. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Los Angeles’s Beyond Meat has made waves with its rising stocks and its beef, chicken and pork-inspired products. These now include patties and sausages sold at fast food chains like Carl’s Jr. and Subway. The Redwood City-based Impossible Foods first debuted its burger patty at upscale restaurants like Momofuku Nishi in New York and San Francisco’s now-closed Jardinière before scaling up through a partnership with Burger King last year. With their marketing language and their venture capital funding models, both companies are more Silicon Valley than Bay Area natural grocery store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bay Area history is replete with vegan “meats.” Some, like lentil and black bean burgers, are impossible to mistake with beef. They proudly stand, or rather lay, as legume patties. But for years, a variety of Bay Area restaurants and grocery stores have imitated the fleshy textures of beef, poultry and pork to much success. At Chinese restaurants in the Bay and beyond, vegan meats absorb sauces and hold chew convincingly—even though they’re genetically closer to the broccoli on the plate beside them than any poultry product. In fact, fake meat likely first emerged in \u003c/span>\u003ca href=\"https://www.vice.com/en_asia/article/8xyqqz/origin-of-fake-meat-chinese-cuisine\">\u003cspan style=\"font-weight: 400\">Chinese cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as early as the 7th century. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003ca href=\"https://www.vegelutiontrading.com/\">\u003cspan style=\"font-weight: 400\">Layonna Vegetarian Health Food Market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland’s Chinatown, there is no language around “optimized protein,” but rather shelves and fridges full of plant-based proteins, in the shape of chicken nuggets, shrimps and more. The market, which provides wholesale meat substitutes for restaurants all over the Bay Area, including \u003ca href=\"https://rnglounge.com/\">R&G Lounge\u003c/a> and \u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">The Butcher’s Son\u003c/a>, has been around since at least 1996. That’s co-owner Samuel Wong’s estimate. Wong took over the market, which imports a lot of its goods from Taiwan, last January from the now-retired Layonna Wang. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I spent over two months with her before she handed it over to me,” he says. “I was a cashier. I was a delivery driver. She questioned me a lot of times. She doesn’t want people to take over and then end [the business].” Since assuming control, Wong has noticed a big growth in his wholesale business. That includes new customers as well as increased demand from longtime clients. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136156\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136156\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg\" alt=\"Layonna Vegetarian Health Food Store in Oakland's Chinatown.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layonna Vegetarian Health Food Store in Oakland's Chinatown. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the demand for meat-free meat shows no sign of slowing. This year, Impossible Foods is shifting its attention to pork while Beyond Meats eyes chicken as its next big game. Last summer, the latter teased a fried-chicken product at a KFC in Atlanta, which \u003ca href=\"https://techcrunch.com/2019/08/26/kentucky-fried-chicken-goes-beyond-chicken-in-partnership-with-beyond-meat/\">sold out in five hours\u003c/a>. As consumers wait and see what new batches of meat-free alternatives these large-scale companies cook up, Bay Area residents can revisit some old, faithful favorites that serve vegan and vegetarian proteins with flavors from across the world.\u003c/span>\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rheas-deli-and-market-san-francisco\">\u003cspan style=\"font-weight: 400\">Rhea’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Mission district deli and sandwich shop, offers two meat-free options, including a marinated “vege-beef” steak sandwich. Their beloved vegan BBQ chicken sandwich features Layonna’s chicken drumsticks dressed with plenty of pickled fixings and chili sauce. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/love-n-haight-deli-san-francisco\">\u003cspan style=\"font-weight: 400\">Love N’ Haight\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Lower Haight family-run institution, has been serving meat-free dutch crunch sandwiches, salads and various deli sundries for over two decades. Owner Fey Chao and her family, who converted the deli’s menu to fully vegetarian in 2013 according to Hoodline, have kept their prices very accessible. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ca href=\"https://goldeneravegan.com/\">\u003cspan style=\"font-weight: 400\">Golden Era Vegan Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opened in 1999, making it a veteran in the fake meat game. The restaurant serves up dishes with Vietnamese, Chinese, Indian and Thai influences and totally free of any animal products. \u003c/span>\u003c/p>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/officialveganmob/?hl=en\">\u003cspan style=\"font-weight: 400\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the much buzzed-about Oakland soul food restaurant, boasts hour-long lines even months after its opening last October. The plant-based menu of chef and owner Toriano Gordon features brisket, gumbo and fried chicken. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7T8qdVAcOl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the second incarnation of \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Hella Vegan Eats\u003c/a>, features a few “meat” products, including a chickpea and seitan burger patty and a non-GMO soy chicken and waffle burger. Chef Sofi Espice, who offers free meals for trans people of color, also uses jackfruit in their taco dish at Gay 4 U. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6qqxF0B6xw/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Japanese punk-themed fried chicken spot, has always had a soft spot for vegans since its opening in 2014. All of the restaurant's fried combos come in both cauliflower and Layonna soy-chicken versions with an egg-free miso ranch dressing. \u003c/span>\u003c/p>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/flacosvegmex/\">\u003cspan style=\"font-weight: 400\">Flacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been serving up delicious vegan Mexican food since 2010 (and might soon be moving pending a housing development that’s set to take over their lot). Animal-free proteins sourced from Layonna’s can be found in their delicious mole and crispy taquitos.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BECD5fbERqI/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">\u003cspan style=\"font-weight: 400\">The Butcher’s Son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> quickly outgrew its outpost on University Avenue and moved up the street to a bigger storefront with a deli market on top of their sandwich operation. According to Berkeleyside, the owners of the restaurant are also planning to take over Pizza Moda, converting it into \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/12/10/pizza-moda-to-become-a-sister-vegan-italian-restaurant-for-the-butchers-son\">\u003cspan style=\"font-weight: 400\">a vegan Italian restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> set to open this winter. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6RD-tkgY9o/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/long-life-vegi-house-berkeley?sort_by=date_desc\">\u003cspan style=\"font-weight: 400\">Long Live Vegi House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s lunch specials have made loyal fans of East Bay residents. The long-running restaurant recently moved to a new location but has kept the same menu featuring Mongolian beef, Kung Pao chicken and sweet and sour pork, all served with plenty of vegetables. Beware that while the restaurant’s meats are vegetarian, its seafood offerings are really seafood. \u003c/span>\u003c/p>\n\n",
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"excerpt": "As the rest of the country is swept up by a new wave, Layonna Vegetarian Health Food and others keep on serving tasty meat alternatives.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their meat muses that it’s hard to tell the difference. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Los Angeles’s Beyond Meat has made waves with its rising stocks and its beef, chicken and pork-inspired products. These now include patties and sausages sold at fast food chains like Carl’s Jr. and Subway. The Redwood City-based Impossible Foods first debuted its burger patty at upscale restaurants like Momofuku Nishi in New York and San Francisco’s now-closed Jardinière before scaling up through a partnership with Burger King last year. With their marketing language and their venture capital funding models, both companies are more Silicon Valley than Bay Area natural grocery store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bay Area history is replete with vegan “meats.” Some, like lentil and black bean burgers, are impossible to mistake with beef. They proudly stand, or rather lay, as legume patties. But for years, a variety of Bay Area restaurants and grocery stores have imitated the fleshy textures of beef, poultry and pork to much success. At Chinese restaurants in the Bay and beyond, vegan meats absorb sauces and hold chew convincingly—even though they’re genetically closer to the broccoli on the plate beside them than any poultry product. In fact, fake meat likely first emerged in \u003c/span>\u003ca href=\"https://www.vice.com/en_asia/article/8xyqqz/origin-of-fake-meat-chinese-cuisine\">\u003cspan style=\"font-weight: 400\">Chinese cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as early as the 7th century. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003ca href=\"https://www.vegelutiontrading.com/\">\u003cspan style=\"font-weight: 400\">Layonna Vegetarian Health Food Market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland’s Chinatown, there is no language around “optimized protein,” but rather shelves and fridges full of plant-based proteins, in the shape of chicken nuggets, shrimps and more. The market, which provides wholesale meat substitutes for restaurants all over the Bay Area, including \u003ca href=\"https://rnglounge.com/\">R&G Lounge\u003c/a> and \u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">The Butcher’s Son\u003c/a>, has been around since at least 1996. That’s co-owner Samuel Wong’s estimate. Wong took over the market, which imports a lot of its goods from Taiwan, last January from the now-retired Layonna Wang. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I spent over two months with her before she handed it over to me,” he says. “I was a cashier. I was a delivery driver. She questioned me a lot of times. She doesn’t want people to take over and then end [the business].” Since assuming control, Wong has noticed a big growth in his wholesale business. That includes new customers as well as increased demand from longtime clients. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136156\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136156\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg\" alt=\"Layonna Vegetarian Health Food Store in Oakland's Chinatown.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layonna Vegetarian Health Food Store in Oakland's Chinatown. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the demand for meat-free meat shows no sign of slowing. This year, Impossible Foods is shifting its attention to pork while Beyond Meats eyes chicken as its next big game. Last summer, the latter teased a fried-chicken product at a KFC in Atlanta, which \u003ca href=\"https://techcrunch.com/2019/08/26/kentucky-fried-chicken-goes-beyond-chicken-in-partnership-with-beyond-meat/\">sold out in five hours\u003c/a>. As consumers wait and see what new batches of meat-free alternatives these large-scale companies cook up, Bay Area residents can revisit some old, faithful favorites that serve vegan and vegetarian proteins with flavors from across the world.\u003c/span>\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rheas-deli-and-market-san-francisco\">\u003cspan style=\"font-weight: 400\">Rhea’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Mission district deli and sandwich shop, offers two meat-free options, including a marinated “vege-beef” steak sandwich. Their beloved vegan BBQ chicken sandwich features Layonna’s chicken drumsticks dressed with plenty of pickled fixings and chili sauce. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/love-n-haight-deli-san-francisco\">\u003cspan style=\"font-weight: 400\">Love N’ Haight\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Lower Haight family-run institution, has been serving meat-free dutch crunch sandwiches, salads and various deli sundries for over two decades. Owner Fey Chao and her family, who converted the deli’s menu to fully vegetarian in 2013 according to Hoodline, have kept their prices very accessible. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ca href=\"https://goldeneravegan.com/\">\u003cspan style=\"font-weight: 400\">Golden Era Vegan Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opened in 1999, making it a veteran in the fake meat game. The restaurant serves up dishes with Vietnamese, Chinese, Indian and Thai influences and totally free of any animal products. \u003c/span>\u003c/p>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/officialveganmob/?hl=en\">\u003cspan style=\"font-weight: 400\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the much buzzed-about Oakland soul food restaurant, boasts hour-long lines even months after its opening last October. The plant-based menu of chef and owner Toriano Gordon features brisket, gumbo and fried chicken. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the second incarnation of \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Hella Vegan Eats\u003c/a>, features a few “meat” products, including a chickpea and seitan burger patty and a non-GMO soy chicken and waffle burger. Chef Sofi Espice, who offers free meals for trans people of color, also uses jackfruit in their taco dish at Gay 4 U. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Japanese punk-themed fried chicken spot, has always had a soft spot for vegans since its opening in 2014. All of the restaurant's fried combos come in both cauliflower and Layonna soy-chicken versions with an egg-free miso ranch dressing. \u003c/span>\u003c/p>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/flacosvegmex/\">\u003cspan style=\"font-weight: 400\">Flacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been serving up delicious vegan Mexican food since 2010 (and might soon be moving pending a housing development that’s set to take over their lot). Animal-free proteins sourced from Layonna’s can be found in their delicious mole and crispy taquitos.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">\u003cspan style=\"font-weight: 400\">The Butcher’s Son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> quickly outgrew its outpost on University Avenue and moved up the street to a bigger storefront with a deli market on top of their sandwich operation. According to Berkeleyside, the owners of the restaurant are also planning to take over Pizza Moda, converting it into \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/12/10/pizza-moda-to-become-a-sister-vegan-italian-restaurant-for-the-butchers-son\">\u003cspan style=\"font-weight: 400\">a vegan Italian restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> set to open this winter. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Anchovies are suddenly everywhere in the Bay Area. This spring, Stuart Brioza and Nicole Krasinski, the duo behind State Bird Provisions, are set to open \u003ca href=\"https://hoodline.com/2020/01/state-bird-provisions-team-to-take-over-fillmore-s-fat-angel-space\">Bar Anchovy\u003c/a>, a cozy oyster bar with a focus on local anchovies just around the corner from their hit restaurant in the Fillmore District. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few weeks ago at\u003ca href=\"https://www.kqed.org/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup\"> MAMA Oakland\u003c/a>, my order of bread came with anchovies and butter—a much bolder offering than balsamic and olive oil. At Berkeley’s \u003ca href=\"https://www.instagram.com/barsardinewine/\">Bar Sardine\u003c/a>, a nighttime pop-up at the Bartavelle Coffee & Wine Bar, anchovies make an appearance on sandwiches alongside the less salty and oilier sardine. And in summer, a tin of anchovies is a staple in my pantry; they pair well with the sweetness of Early Girl tomatoes and any soft, creamy cheese. Though imported anchovies are common in the Bay Area, the \u003c/span>\u003ca href=\"https://www.fishwatch.gov/profiles/northern-anchovy\">\u003cspan style=\"font-weight: 400\">Northern anchovy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found off the coast of California is designated as a sustainable fish by the National Oceanic and Atmospheric Agency and available year round. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7D_51LhorM/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If whole fish isn’t your jam, Bay Area fish purveyors \u003ca href=\"https://www.instagram.com/montereyfishmarket/\">Monterey Fish Market\u003c/a>, which serves retail customers as well as restaurants, and Oakland’s \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> are selling a new San Francisco-made small batch fish sauce from the no-frills brand, California Fish Sauce. Made with sea salt and Monterey anchovies by Bay Area local Joe Phan, California Fish Sauce promises no dilution, artificial colors or flavors and a 80N rating, a measure of the nitrogen concentration in the sauce per liter. The nitrogen content is an indicator of protein—the higher the N rating, the higher quality, more complex and concentrated the fish sauce. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B2FSEXogMNv/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's also the Hayward-based \u003ca href=\"https://www.instagram.com/redboatfishsauce/\">Red Boat Fish Sauce\u003c/a> which was started in 2011 by Cuong Pham who emigrated from Vietnam to the Bay Area for college. Pham’s company fishes for black anchovies off the Vietnamese island of Phu Cuoc, famed for its tiny fish, and ferments them in sea salt for an entire year. The resulting fish sauce, measuring at 40N, is a favorite of savvy home chefs and restaurants like State Bird Provisions. Last year, the company also debuted a powdered salt version carrying the same flavors of their famed fish sauce.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Slowly but surely, anchovies, long relegated to pizza toppings, are emerging from American culinary shadows. In fact, in Pham’s native Vietnam and neighboring Thailand and Laos, the small and salty fish are a core flavoring agent in many dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">Next time you’re dining out, take heed of that inexplicable but tangible full bodied and aquatic saltiness to your dish. Chances are, it’s anchovy related. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Anchovies are suddenly everywhere in the Bay Area. This spring, Stuart Brioza and Nicole Krasinski, the duo behind State Bird Provisions, are set to open \u003ca href=\"https://hoodline.com/2020/01/state-bird-provisions-team-to-take-over-fillmore-s-fat-angel-space\">Bar Anchovy\u003c/a>, a cozy oyster bar with a focus on local anchovies just around the corner from their hit restaurant in the Fillmore District. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few weeks ago at\u003ca href=\"https://www.kqed.org/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup\"> MAMA Oakland\u003c/a>, my order of bread came with anchovies and butter—a much bolder offering than balsamic and olive oil. At Berkeley’s \u003ca href=\"https://www.instagram.com/barsardinewine/\">Bar Sardine\u003c/a>, a nighttime pop-up at the Bartavelle Coffee & Wine Bar, anchovies make an appearance on sandwiches alongside the less salty and oilier sardine. And in summer, a tin of anchovies is a staple in my pantry; they pair well with the sweetness of Early Girl tomatoes and any soft, creamy cheese. Though imported anchovies are common in the Bay Area, the \u003c/span>\u003ca href=\"https://www.fishwatch.gov/profiles/northern-anchovy\">\u003cspan style=\"font-weight: 400\">Northern anchovy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found off the coast of California is designated as a sustainable fish by the National Oceanic and Atmospheric Agency and available year round. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If whole fish isn’t your jam, Bay Area fish purveyors \u003ca href=\"https://www.instagram.com/montereyfishmarket/\">Monterey Fish Market\u003c/a>, which serves retail customers as well as restaurants, and Oakland’s \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> are selling a new San Francisco-made small batch fish sauce from the no-frills brand, California Fish Sauce. Made with sea salt and Monterey anchovies by Bay Area local Joe Phan, California Fish Sauce promises no dilution, artificial colors or flavors and a 80N rating, a measure of the nitrogen concentration in the sauce per liter. The nitrogen content is an indicator of protein—the higher the N rating, the higher quality, more complex and concentrated the fish sauce. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's also the Hayward-based \u003ca href=\"https://www.instagram.com/redboatfishsauce/\">Red Boat Fish Sauce\u003c/a> which was started in 2011 by Cuong Pham who emigrated from Vietnam to the Bay Area for college. Pham’s company fishes for black anchovies off the Vietnamese island of Phu Cuoc, famed for its tiny fish, and ferments them in sea salt for an entire year. The resulting fish sauce, measuring at 40N, is a favorite of savvy home chefs and restaurants like State Bird Provisions. Last year, the company also debuted a powdered salt version carrying the same flavors of their famed fish sauce.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Slowly but surely, anchovies, long relegated to pizza toppings, are emerging from American culinary shadows. In fact, in Pham’s native Vietnam and neighboring Thailand and Laos, the small and salty fish are a core flavoring agent in many dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">Next time you’re dining out, take heed of that inexplicable but tangible full bodied and aquatic saltiness to your dish. Chances are, it’s anchovy related. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_134814,bayareabites_20347,bayareabites_115175' label='More dumplings, Italian Christmas memories and Nyum Bai']\u003c/p>\n\u003ch2>Northern Chinese Dumplings at Yuanbao Jiaozi\u003c/h2>\n\u003cp>Dumplings are my happy food. I particularly love the Northern Chinese style of doughy, plump dumplings. You can feel the handiwork in each piece, hand-rolled and adorned with perfectly imperfect dimples. At Yuanbao Jiaozi, located in San Francisco’s Outer Sunset neighborhood, it’s fun to watch the ladies in the window working steadily and skillfully to create these ingot-shaped treasures. Each dumpling is boiled to order and delivered to your table from the vat of scalding water.\u003c/p>\n\u003cp>My mom, who grew up in Taiwan, was delighted by Yuanbao Jiaozi’s unique offering of seafood dumplings during our dinner. Standouts included sole fish and shiitake mushrooms, sole fish and green pepper, as well as the shrimp and zucchini dumplings—all filling combinations I had never come across in my food expeditions in the Bay Area.\u003c/p>\n\u003cp>I can’t order dumplings without a side of noodle soup. Nothing like carb on carb! For this visit, I ordered the pickled Chinese cabbage and beef noodle soup, whose bright, acidic flavors and beefy broth complemented the dumplings’ more subtle profile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What I love about Yuanbao Jiaozi’s dumplings is that firm, doughy consistency. In Italy, this prized texture is described as “al dente.” In Taiwan, it’s referred to as “Q,”, pronounced like the letter, often used to describe the ideal \"toothiness\" of boba or stewed beef tendon. Well, Yuanbao Jiaozi’s dumplings definitely have that “Q.” Dipped in a bit of the chili oil provided in jars at each table, with a steaming side of noodle soup—that’s pure comfort to me.—\u003cem>Vic Chin, Coordinating Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136072\" class=\"wp-caption alignnone\" style=\"max-width: 985px\">\u003cimg class=\"size-full wp-image-136072\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png\" alt=\"Pandoro, panettone's dry fruit free cousin.\" width=\"985\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png 985w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-160x166.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-800x832.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-768x798.png 768w\" sizes=\"(max-width: 985px) 100vw, 985px\">\u003cfigcaption class=\"wp-caption-text\">Pandoro, panettone's dried fruit free cousin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pandoro, a Satisfying Winter Dessert\u003c/h2>\n\u003cp>As a child, I made the compromise of eating around the raisins and candied fruits of panettone. A holiday dessert tradition that spread from Italy to East Africa and South America, panettone’s tall, trapezoidal boxes hang like decorations on Christmas across many homes around the world. Lately, instead of leaving a trail of dried fruits on my plate, I opt for pandoro, a cousin to panettone that features a similarly egg-enriched, fermented dough without any interruptions from lifeless fruits. Finished off with a dusting of sugar on its distinct triangular ridges, pandoro is a sight to behold. (Some cut the bread horizontally and stack it to resemble a snowy Christmas tree.)\u003c/p>\n\u003cp>Pandoro and panettone’s appeal live in their airy, soft texture, which is achieved through the sweet bread’s patient rising period. Both breads pair well with coffee and tea, and absorb whipped mascarpone and other toppings especially well when toasted. Never a cloying dessert, pandoro is balanced in its sugar—a satisfying sweet that doesn’t leave you sluggish.\u003c/p>\n\u003cp>May it be through the local East African population or the region’s European inclinations, Bay Area grocery stores seem to always carry panettone and its different iterations from December into the new year. Some years back, I noticed Trader Joe’s offered a chocolate panettone. Though markedly sweeter, chocolate is much more acceptable than dried fruit in my opinion. One can also find the holiday sweet bread at various Eritrean and Ethiopian specialty food stores like Zion Market on Oakland’s Telegraph Avenue. Lucky for me, the variety means I never have to eat around raisins and candied oranges.—\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6i09QQBxXM/\u003c/p>\n\u003ch2>Cha La Pov at Nyum Bai\u003c/h2>\n\u003cp>Since its brick-and-mortar opening in 2018, Cambodian eatery Nyum Bai has become one of the most well reviewed restaurants in the Bay Area, collecting a Bib Gourmand pick from Michelin and a semifinalist nod from the James Beard Awards along the way. Even with this fanfare, chef Nite Yun’s restaurant, tucked in a corner of the complex across from Fruitvale BART station, continues to offer affordable and delightful dishes like cha la pov, a stir fried kabocha squash dish with ground chicken and eggs, topped with chrysanthemum and scallions.\u003c/p>\n\u003cp>Served with a bowl of rice, the plate featured a mix of ingredients that I hadn’t seen together. Yet it delivered a familiar joy—a balanced offering of starch and protein, lightly sweet but decidedly savory. I’m sometimes too lazy to cook kabocha at home because its shell can be more work than a softer squash, so I was happy to encounter the seasonally appropriate gourd at Nyum Bai. And though I can’t say I detected the chrysanthemum in the dish, the scallions provided a bright zing—both visually and in terms of taste.\u003c/p>\n\u003cp>The part of cha la pov I’m still thinking about is the ground chicken: clumped together by the egg, it provided a really satisfying bite. I’d never think to mix chicken and eggs in that way, but now I can’t help but think chicken is a great alternative to pork, and even a first choice as a flavor-absorbing, textured meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next morning, I ate the leftover rice and cha la pov for breakfast. Maybe it was my hunger or the rice and stir fry spending all night mingling in the same container, but it tasted even better.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What I love about Yuanbao Jiaozi’s dumplings is that firm, doughy consistency. In Italy, this prized texture is described as “al dente.” In Taiwan, it’s referred to as “Q,”, pronounced like the letter, often used to describe the ideal \"toothiness\" of boba or stewed beef tendon. Well, Yuanbao Jiaozi’s dumplings definitely have that “Q.” Dipped in a bit of the chili oil provided in jars at each table, with a steaming side of noodle soup—that’s pure comfort to me.—\u003cem>Vic Chin, Coordinating Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136072\" class=\"wp-caption alignnone\" style=\"max-width: 985px\">\u003cimg class=\"size-full wp-image-136072\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png\" alt=\"Pandoro, panettone's dry fruit free cousin.\" width=\"985\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png 985w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-160x166.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-800x832.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-768x798.png 768w\" sizes=\"(max-width: 985px) 100vw, 985px\">\u003cfigcaption class=\"wp-caption-text\">Pandoro, panettone's dried fruit free cousin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pandoro, a Satisfying Winter Dessert\u003c/h2>\n\u003cp>As a child, I made the compromise of eating around the raisins and candied fruits of panettone. A holiday dessert tradition that spread from Italy to East Africa and South America, panettone’s tall, trapezoidal boxes hang like decorations on Christmas across many homes around the world. Lately, instead of leaving a trail of dried fruits on my plate, I opt for pandoro, a cousin to panettone that features a similarly egg-enriched, fermented dough without any interruptions from lifeless fruits. Finished off with a dusting of sugar on its distinct triangular ridges, pandoro is a sight to behold. (Some cut the bread horizontally and stack it to resemble a snowy Christmas tree.)\u003c/p>\n\u003cp>Pandoro and panettone’s appeal live in their airy, soft texture, which is achieved through the sweet bread’s patient rising period. Both breads pair well with coffee and tea, and absorb whipped mascarpone and other toppings especially well when toasted. Never a cloying dessert, pandoro is balanced in its sugar—a satisfying sweet that doesn’t leave you sluggish.\u003c/p>\n\u003cp>May it be through the local East African population or the region’s European inclinations, Bay Area grocery stores seem to always carry panettone and its different iterations from December into the new year. Some years back, I noticed Trader Joe’s offered a chocolate panettone. Though markedly sweeter, chocolate is much more acceptable than dried fruit in my opinion. One can also find the holiday sweet bread at various Eritrean and Ethiopian specialty food stores like Zion Market on Oakland’s Telegraph Avenue. Lucky for me, the variety means I never have to eat around raisins and candied oranges.—\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Cha La Pov at Nyum Bai\u003c/h2>\n\u003cp>Since its brick-and-mortar opening in 2018, Cambodian eatery Nyum Bai has become one of the most well reviewed restaurants in the Bay Area, collecting a Bib Gourmand pick from Michelin and a semifinalist nod from the James Beard Awards along the way. Even with this fanfare, chef Nite Yun’s restaurant, tucked in a corner of the complex across from Fruitvale BART station, continues to offer affordable and delightful dishes like cha la pov, a stir fried kabocha squash dish with ground chicken and eggs, topped with chrysanthemum and scallions.\u003c/p>\n\u003cp>Served with a bowl of rice, the plate featured a mix of ingredients that I hadn’t seen together. Yet it delivered a familiar joy—a balanced offering of starch and protein, lightly sweet but decidedly savory. I’m sometimes too lazy to cook kabocha at home because its shell can be more work than a softer squash, so I was happy to encounter the seasonally appropriate gourd at Nyum Bai. And though I can’t say I detected the chrysanthemum in the dish, the scallions provided a bright zing—both visually and in terms of taste.\u003c/p>\n\u003cp>The part of cha la pov I’m still thinking about is the ground chicken: clumped together by the egg, it provided a really satisfying bite. I’d never think to mix chicken and eggs in that way, but now I can’t help but think chicken is a great alternative to pork, and even a first choice as a flavor-absorbing, textured meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next morning, I ate the leftover rice and cha la pov for breakfast. Maybe it was my hunger or the rice and stir fry spending all night mingling in the same container, but it tasted even better.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Five years since its founding, Oakland roastery Red Bay Coffee is making big moves with an expansion to Los Angeles this spring. Located in the city’s Jefferson Park neighborhood, Red Bay’s new roastery and coffee shop will lead the coffee company’s national expansion in 2020.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_117350,bayareabites_133282,bayareabites_130682' label='More coffee roasting in the Bay']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“L.A. makes sense because it is a gateway to the rest of the nation,” says founder Keba Konte. He notes that Los Angeles is experiencing a coffee rush with major coffee brands from across the nation opening up shop in the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Konte, a visual artist and community organizer who established his coffee career co-founding North Berkeley’s Guerilla Café in 2005 and San Francisco’s Chasing Lions Café in 2012 credits his early ventures with helping him clarify the vision for Red Bay. “It showed me the limitation of a coffee shop,” he explains. “Or better yet, it gave me an understanding of the potential in coffee roasting.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6TN9cFh9gS/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The level of infrastructure that it takes to be a coffee roaster, it almost demands that there's some level of scale involved,” Konte says of Red Bay’s growth. “I suppose we could've opened a roaster and supplied the Bay Area but the vision was always much larger.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Konte founded Red Bay Coffee with a coffee stand in downtown Oakland and a public roastery in the Fruitvale which doubles as a community space, holding film screenings, concerts and markets for local vendors. “What we’ve done with the public roastery [in the Fruitvale] is the blueprint for what we'll be doing in Los Angeles on an even larger scale,” he says of the 11,000-square-foot building and lot Red Bay is in the process of purchasing. “We will have a performance venue, we will have a coffee shop and a factory all co-mingling together.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136057\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136057\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg\" alt=\"A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood\" width=\"1920\" height=\"898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-800x374.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-768x359.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1020x477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1200x561.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood \u003ccite>(courtesy of Red Bay Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Backing Red Bay’s impressive expansion is a series A funding that’s raised $5 million with more coming. “That is a model of fundraising that is built around any business that is planning to scale large,” Konte says of the venture capital model. “We were able to identify and connect with capital that was also mission-driven and believes in what we want to do,” he adds. Valuing growth at a sustainable pace, Konte also notes the growth trajectory of is driven internally by him. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While also eyeing Philadelphia, Los Angeles’ appeal to Konte is also the opportunity to provide coffee, community space and employment opportunities for the diverse neighborhood of Jefferson Park. “Everyone is welcome to Red Bay Coffee. We hope everyone enjoys our coffee and the experiences that we provide,” he says, adding: “In particular, we're creating spaces and experiences and products that are culturally geared towards people of color, black people in particular.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The level of infrastructure that it takes to be a coffee roaster, it almost demands that there's some level of scale involved,” Konte says of Red Bay’s growth. “I suppose we could've opened a roaster and supplied the Bay Area but the vision was always much larger.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Konte founded Red Bay Coffee with a coffee stand in downtown Oakland and a public roastery in the Fruitvale which doubles as a community space, holding film screenings, concerts and markets for local vendors. “What we’ve done with the public roastery [in the Fruitvale] is the blueprint for what we'll be doing in Los Angeles on an even larger scale,” he says of the 11,000-square-foot building and lot Red Bay is in the process of purchasing. “We will have a performance venue, we will have a coffee shop and a factory all co-mingling together.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136057\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136057\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg\" alt=\"A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood\" width=\"1920\" height=\"898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-800x374.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-768x359.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1020x477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1200x561.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood \u003ccite>(courtesy of Red Bay Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Backing Red Bay’s impressive expansion is a series A funding that’s raised $5 million with more coming. “That is a model of fundraising that is built around any business that is planning to scale large,” Konte says of the venture capital model. “We were able to identify and connect with capital that was also mission-driven and believes in what we want to do,” he adds. Valuing growth at a sustainable pace, Konte also notes the growth trajectory of is driven internally by him. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While also eyeing Philadelphia, Los Angeles’ appeal to Konte is also the opportunity to provide coffee, community space and employment opportunities for the diverse neighborhood of Jefferson Park. “Everyone is welcome to Red Bay Coffee. We hope everyone enjoys our coffee and the experiences that we provide,” he says, adding: “In particular, we're creating spaces and experiences and products that are culturally geared towards people of color, black people in particular.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_49845,bayareabites_107772,bayareabites_96014' label='Get a taste of these flavors at Onigilly, Komaaj and at your local grocery store']\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\n\u003cp>https://www.instagram.com/p/B1Yw2meF-PX/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Since 2007, Treasure Island has been reinventing itself as a mecca for wine lovers with tasting rooms packed into less than one square mile.\u003c/p>\n\u003cp>Enjoy an afternoon of excellent Northern California vintages while taking in one of the city's best bay views.\u003c/p>\n\u003ch3>Vie Winery: Limited Edition Limited Rhônes and Zins\u003c/h3>\n\u003cp>https://www.instagram.com/p/BbIGFo0HgBr/\u003c/p>\n\u003cp>Vie's limited-production Rhône varietal and zinfandel-based wines use grapes from Santa Barbara, Sonoma, Napa, Mendocino, and Lake County vineyards. Try a glass of their 2013 L'Imaginaire grenache, a medium-bodied wine with mixed-berry and soft-floral notes, while playing a game of bocce on Vie's waterfront courts (shared with Sol Rouge Winery, see below). // \u003cem>Clipper Cove Way, Bldg 448 (Treasure Island), \u003c/em>\u003ca href=\"http://www.viewinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>viewinery.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Sottomarino Winery: Wine Tasting on a WWII Submarine\u003c/h3>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/13/walking-tour-the-scenic-wineries-of-treasure-island/screen-shot-2019-12-13-at-8-31-37-am/\" rel=\"attachment wp-att-135880\">\u003cimg class=\"aligncenter size-full wp-image-135880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM.png\" alt=\"\" width=\"1510\" height=\"992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM.png 1510w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-160x105.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-800x526.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-768x505.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-1020x670.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-1200x788.png 1200w\" sizes=\"(max-width: 1510px) 100vw, 1510px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sottomarino's unique tasting room was once a World War II submarine training vessel dubbed the \"USS Buttercup.\" Though today she stays on land, the Buttercup still gets to show off her original submarine features, including an original escape hatch. Fittingly, Sottomarino means \"submarine\" in Italian. The wines here are Italian in style and include a 2014 sangiovese, an earthy red with flavors of black cherry, forest floor, and tobacco, and sweet whites such as their 2013 muscat canelli. //\u003cem> 400 California Ave., Bldg. 2 Annex (Treasure Island), \u003c/em>\u003ca href=\"http://www.sottomarinowinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>sottomarinowinery.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>The Winery SF: An Industrial Tasting Room Suited to Special Occasions\u003c/h3>\n\u003cp>https://www.instagram.com/p/BfeWWUogVH7/\u003c/p>\n\u003cp>With almost a dozen awards under their belt, The Winery has a vast collection of whites and reds, ranging from chardonnay to tempranillo. The Winery even produces a sparkling white, Glitter, which combines sweet fruitiness with the aromas of baked goods. Their industrial tasting room and event space lined with dozens of casks is spacious and idea for a special soirée. // \u003cem>30 Avenue G (Treasure Island), \u003c/em>\u003ca href=\"http://www.winery-sf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>winery-sf.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Sol Rouge Winery: Raising the Bar(n) for Rhône and Bordeaux Styles\u003c/h3>\n\u003cp>https://www.instagram.com/p/6puzEwiA56/\u003c/p>\n\u003cp>Sol Rouge specializes in French Rhône and Bordeaux grapes grown at their family estate vineyard north of Napa Valley. Many of their wines have been rated over 90 points by \u003cem>Wine Enthusiast\u003c/em>. A tasting at their industrial \"barn\" is an excellent introduction to their varietals, which include the 2015 syrah, a smoky wine with flavors of blackberry and pepper, and a 2014 cabernet sauvignon, which features hints of clove and cola. // \u003cem>29 Avenue G (Treasure Island), \u003c/em>\u003ca href=\"http://solrouge.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>solrouge.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Treasure Island Wines: A Pet-Friendly Collective of Local Wineries\u003c/h3>\n\u003cp>This collective offers wines from five local winemakers that rotate production under the label TI Wines—Baker Family Wines, Divergent Vines, Heartfelt Wines, Kohler & Frohling, and Umbriaso. At their tasting room, $10 will get you a sampling of six to eight of the best varietals on hand, such as a dry, crisp 2018 rosé of grenache with strawberry notes or an unoaked 2017 chardonnay. Bring your pup along to the tasting and the Treasure Island Wines crew will give it a treat. // \u003cem>995 9th St., Bldg 201 (Treasure Island), \u003c/em>\u003ca href=\"http://www.tiwines.net/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>tiwines.net\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.7x7.com/walking-tour-the-scenic-wineries-of-treasure-island-2288773180/particle-1\">7x7\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vie's limited-production Rhône varietal and zinfandel-based wines use grapes from Santa Barbara, Sonoma, Napa, Mendocino, and Lake County vineyards. Try a glass of their 2013 L'Imaginaire grenache, a medium-bodied wine with mixed-berry and soft-floral notes, while playing a game of bocce on Vie's waterfront courts (shared with Sol Rouge Winery, see below). // \u003cem>Clipper Cove Way, Bldg 448 (Treasure Island), \u003c/em>\u003ca href=\"http://www.viewinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>viewinery.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Sottomarino Winery: Wine Tasting on a WWII Submarine\u003c/h3>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/13/walking-tour-the-scenic-wineries-of-treasure-island/screen-shot-2019-12-13-at-8-31-37-am/\" rel=\"attachment wp-att-135880\">\u003cimg class=\"aligncenter size-full wp-image-135880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM.png\" alt=\"\" width=\"1510\" height=\"992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM.png 1510w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-160x105.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-800x526.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-768x505.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-1020x670.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-1200x788.png 1200w\" sizes=\"(max-width: 1510px) 100vw, 1510px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With almost a dozen awards under their belt, The Winery has a vast collection of whites and reds, ranging from chardonnay to tempranillo. The Winery even produces a sparkling white, Glitter, which combines sweet fruitiness with the aromas of baked goods. Their industrial tasting room and event space lined with dozens of casks is spacious and idea for a special soirée. // \u003cem>30 Avenue G (Treasure Island), \u003c/em>\u003ca href=\"http://www.winery-sf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>winery-sf.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Sol Rouge Winery: Raising the Bar(n) for Rhône and Bordeaux Styles\u003c/h3>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sol Rouge specializes in French Rhône and Bordeaux grapes grown at their family estate vineyard north of Napa Valley. Many of their wines have been rated over 90 points by \u003cem>Wine Enthusiast\u003c/em>. A tasting at their industrial \"barn\" is an excellent introduction to their varietals, which include the 2015 syrah, a smoky wine with flavors of blackberry and pepper, and a 2014 cabernet sauvignon, which features hints of clove and cola. // \u003cem>29 Avenue G (Treasure Island), \u003c/em>\u003ca href=\"http://solrouge.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>solrouge.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Treasure Island Wines: A Pet-Friendly Collective of Local Wineries\u003c/h3>\n\u003cp>This collective offers wines from five local winemakers that rotate production under the label TI Wines—Baker Family Wines, Divergent Vines, Heartfelt Wines, Kohler & Frohling, and Umbriaso. At their tasting room, $10 will get you a sampling of six to eight of the best varietals on hand, such as a dry, crisp 2018 rosé of grenache with strawberry notes or an unoaked 2017 chardonnay. Bring your pup along to the tasting and the Treasure Island Wines crew will give it a treat. // \u003cem>995 9th St., Bldg 201 (Treasure Island), \u003c/em>\u003ca href=\"http://www.tiwines.net/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>tiwines.net\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.7x7.com/walking-tour-the-scenic-wineries-of-treasure-island-2288773180/particle-1\">7x7\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n[aside postID='bayareabites_135744']\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n[aside postID='news_11712325' align='left']\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\"> [aside postID='bayareabites_133959,arts_13836809' label='More on Food Entrepreneurs and Community Resilience']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3ur7yPBRQV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try",
"title": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A few weeks ago, we set out to make a \u003ca href=\"https://www.kqed.org/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings\">crowd-sourced guide to the Best Dumpling Spots in the Bay Area\u003c/a>. We provided a definition of a dumpling and let the comments on our social media outlets speak for themselves. The dumpling fanatics of the region did not disappoint: an incredible (and growing) list was born to share gems across the Bay Area.\u003cbr>\n[aside postID='bayareabites_134814,bayareabites_111374' label='More Dumplings to Munch On']\u003c/p>\n\u003cp>As far as filling-stuffed-in-dough creations go, there are many culinary traditions of dumplings that have found a home in San Francisco that didn’t end up on the original guide. To celebrate these, we’ve compiled a short guide to San Francisco eateries that serve culturally diverse takes on fresh, prepared in-house, and epically delicious dumplings.\u003c/p>\n\u003cp>Some you may recognize. Others might be completely new to you. A few may be controversial (strong opinions on the Internet have spent a lot of time and energy trying to ascribe a direct meaning to “dumpling” as a category.)\u003c/p>\n\u003cp>At the end of the day, is it really worth having a food fight over which cultures claim proprietary rights over dumplings? Perhaps it’s more interesting to consider how social forces impact the ways we value, think about, and even eat different types of dumplings.\u003c/p>\n\u003cp>For now, take a day to travel to our 6 spots and savor a diverse array of dumplings that makes San Francisco’s culinary world go round.\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/FXadLHEtpTFY3oB68\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 590-3087\u003c/p>\n\u003cfigure id=\"attachment_135375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/momo-up-close.jpg\" alt=\"Bini's momos are available with chicken, turkey, and vegetable fillings.\" width=\"1920\" height=\"1716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1020x912.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1200x1073.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bini's momos are available with chicken, turkey, and vegetable fillings. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit \u003ca href=\"https://biniskitchen.com/\">Bini’s Kitchen\u003c/a> for a fantastic momo, a steamed Nepali dumpling. Founder Binita Pradhan, a La Cocina graduate, brings flavors from her native Kathmandu to her expertly spiced dumplings which are available with chicken, turkey, and vegetable fillings. Each order of momos is smothered in a creamy tomato-cilantro sauce that you could probably eat on its own as a soup — it’s just that good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grab them to go from Bini's kiosk at McKesson Plaza or head to her brick-and-mortar restaurant on Howard St. if you want to sit down and enjoy your momos.\u003c/p>\n\u003ch2>Pushkin\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GZ9zoEyW37keKDDLA\">380 Bush St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 901-3434\u003c/p>\n\u003cfigure id=\"attachment_135376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135376\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/pelmeni.jpg\" alt=\"Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni.\" width=\"1920\" height=\"1747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-160x146.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-768x699.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1020x928.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1200x1092.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could easily walk by the entrance to the International Food Court that houses \u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a> and never realize the good eats you’re missing out on. Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. Flavors like smoked gouda with beef and lamb with mint fill the neatly folded pelmenis, which are served in a hearty chicken broth.\u003c/p>\n\u003cp>For vegetarians, there’s a pan-fried potato-filled pelmeni coated in sweet, caramelized onions.\u003c/p>\n\u003ch2>Yuanbao Jiaozi\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/sg9tPhQ7whRFe62w5\">2110 Irving St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 702-6506\u003c/p>\n\u003cfigure id=\"attachment_135378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135378\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dumpling-up-close.jpg\" alt=\"The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For boiled Northern Chinese dumplings that will bring tears of epicurean joy to your eyes, \u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a> on Irving Street is the place to be. Behind a glass window in the back of the restaurant, you can see the chefs rolling out wrappers and expertly sealing perfect dumplings in record time.\u003c/p>\n\u003cp>The freshness really does make a world of difference: the dumplings, with shitake mushrooms and fish or rich pork and three delicacies fillings, are incredibly tender whether served plain or in a hearty soup.\u003c/p>\n\u003ch2>Italian Homemade Company\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/hAoNn8t9sNh8ayVY8\">716 Columbus Ave\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 712-8874\u003c/p>\n\u003cfigure id=\"attachment_135377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg\" alt=\"Italian Homemade Company's pasta is made in house and boiled to order.\" width=\"1920\" height=\"1592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-768x637.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1020x846.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1200x995.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Italian Homemade Company's pasta is made in house and boiled to order. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get your fix of Italian dumplings at the \u003ca href=\"http://www.italianhomemadecompany.com/\">growing Bay Area chain\u003c/a>’s original North Beach location. Stuffed pastas, including tortellini and ravioli, are made in house and boiled to order. The tortellini — whose shape is modeled after Venus’ belly button — is filled with prosciutto, mortadella, pork, and parmigiano. The ravioli comes with a delicate ricotta paired with either spinach or beef. A choose your sauce adventure then begins with options of butter and sage, pesto, bolognese, or pasticiatta.\u003c/p>\n\u003ch2>Bon, Nene\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/J7t82H9Jt42VW72E6\">2850 21st St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 872-9332\u003c/p>\n\u003cfigure id=\"attachment_135379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/gyoza-up-close.jpg\" alt=\"Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.bonnene.com/\">Bon, Nene\u003c/a> in the Mission, thoughtfully executed Japanese potstickers, or gyoza, shine in an airy bistro ambiance. The original nene potstickers, filled with pork, sprouts, cabbage, ginger and garlic, are served beneath a crispy batter-skirt and accompanied with a bright ponzu dipping sauce. The combination of the light, earthy filing with the sharp citrus sauce makes for an exquisite bite.\u003c/p>\n\u003ch2>Pera\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vbEEEmmJRxGYdW7p6\">1457 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 796-3812\u003c/p>\n\u003cfigure id=\"attachment_135461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg\" alt=\"Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter.\" width=\"1920\" height=\"1740\" class=\"size-full wp-image-135461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-800x725.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-768x696.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1020x924.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1200x1088.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>For the tiniest dumplings you’ve ever seen, head to Pera in Potrero Hill. Pera serves traditional Anatolian manti, filled with herbed beef and covered in garlic yogurt sauce and smoked paprika butter. The cool tanginess of the yogurt and the warming Turkish paprika combine for a delicate, light dumpling experience.\u003c/p>\n\n",
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"excerpt": "Travel around the world with 6 different San Francisco spots offering their culture's culinary take on a universally beloved snack: dumplings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks ago, we set out to make a \u003ca href=\"https://www.kqed.org/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings\">crowd-sourced guide to the Best Dumpling Spots in the Bay Area\u003c/a>. We provided a definition of a dumpling and let the comments on our social media outlets speak for themselves. The dumpling fanatics of the region did not disappoint: an incredible (and growing) list was born to share gems across the Bay Area.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as filling-stuffed-in-dough creations go, there are many culinary traditions of dumplings that have found a home in San Francisco that didn’t end up on the original guide. To celebrate these, we’ve compiled a short guide to San Francisco eateries that serve culturally diverse takes on fresh, prepared in-house, and epically delicious dumplings.\u003c/p>\n\u003cp>Some you may recognize. Others might be completely new to you. A few may be controversial (strong opinions on the Internet have spent a lot of time and energy trying to ascribe a direct meaning to “dumpling” as a category.)\u003c/p>\n\u003cp>At the end of the day, is it really worth having a food fight over which cultures claim proprietary rights over dumplings? Perhaps it’s more interesting to consider how social forces impact the ways we value, think about, and even eat different types of dumplings.\u003c/p>\n\u003cp>For now, take a day to travel to our 6 spots and savor a diverse array of dumplings that makes San Francisco’s culinary world go round.\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/FXadLHEtpTFY3oB68\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 590-3087\u003c/p>\n\u003cfigure id=\"attachment_135375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/momo-up-close.jpg\" alt=\"Bini's momos are available with chicken, turkey, and vegetable fillings.\" width=\"1920\" height=\"1716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1020x912.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1200x1073.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bini's momos are available with chicken, turkey, and vegetable fillings. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit \u003ca href=\"https://biniskitchen.com/\">Bini’s Kitchen\u003c/a> for a fantastic momo, a steamed Nepali dumpling. Founder Binita Pradhan, a La Cocina graduate, brings flavors from her native Kathmandu to her expertly spiced dumplings which are available with chicken, turkey, and vegetable fillings. Each order of momos is smothered in a creamy tomato-cilantro sauce that you could probably eat on its own as a soup — it’s just that good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grab them to go from Bini's kiosk at McKesson Plaza or head to her brick-and-mortar restaurant on Howard St. if you want to sit down and enjoy your momos.\u003c/p>\n\u003ch2>Pushkin\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GZ9zoEyW37keKDDLA\">380 Bush St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 901-3434\u003c/p>\n\u003cfigure id=\"attachment_135376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135376\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/pelmeni.jpg\" alt=\"Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni.\" width=\"1920\" height=\"1747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-160x146.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-768x699.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1020x928.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1200x1092.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could easily walk by the entrance to the International Food Court that houses \u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a> and never realize the good eats you’re missing out on. Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. Flavors like smoked gouda with beef and lamb with mint fill the neatly folded pelmenis, which are served in a hearty chicken broth.\u003c/p>\n\u003cp>For vegetarians, there’s a pan-fried potato-filled pelmeni coated in sweet, caramelized onions.\u003c/p>\n\u003ch2>Yuanbao Jiaozi\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/sg9tPhQ7whRFe62w5\">2110 Irving St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 702-6506\u003c/p>\n\u003cfigure id=\"attachment_135378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135378\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dumpling-up-close.jpg\" alt=\"The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For boiled Northern Chinese dumplings that will bring tears of epicurean joy to your eyes, \u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a> on Irving Street is the place to be. Behind a glass window in the back of the restaurant, you can see the chefs rolling out wrappers and expertly sealing perfect dumplings in record time.\u003c/p>\n\u003cp>The freshness really does make a world of difference: the dumplings, with shitake mushrooms and fish or rich pork and three delicacies fillings, are incredibly tender whether served plain or in a hearty soup.\u003c/p>\n\u003ch2>Italian Homemade Company\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/hAoNn8t9sNh8ayVY8\">716 Columbus Ave\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 712-8874\u003c/p>\n\u003cfigure id=\"attachment_135377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg\" alt=\"Italian Homemade Company's pasta is made in house and boiled to order.\" width=\"1920\" height=\"1592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-768x637.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1020x846.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1200x995.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Italian Homemade Company's pasta is made in house and boiled to order. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get your fix of Italian dumplings at the \u003ca href=\"http://www.italianhomemadecompany.com/\">growing Bay Area chain\u003c/a>’s original North Beach location. Stuffed pastas, including tortellini and ravioli, are made in house and boiled to order. The tortellini — whose shape is modeled after Venus’ belly button — is filled with prosciutto, mortadella, pork, and parmigiano. The ravioli comes with a delicate ricotta paired with either spinach or beef. A choose your sauce adventure then begins with options of butter and sage, pesto, bolognese, or pasticiatta.\u003c/p>\n\u003ch2>Bon, Nene\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/J7t82H9Jt42VW72E6\">2850 21st St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 872-9332\u003c/p>\n\u003cfigure id=\"attachment_135379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/gyoza-up-close.jpg\" alt=\"Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.bonnene.com/\">Bon, Nene\u003c/a> in the Mission, thoughtfully executed Japanese potstickers, or gyoza, shine in an airy bistro ambiance. The original nene potstickers, filled with pork, sprouts, cabbage, ginger and garlic, are served beneath a crispy batter-skirt and accompanied with a bright ponzu dipping sauce. The combination of the light, earthy filing with the sharp citrus sauce makes for an exquisite bite.\u003c/p>\n\u003ch2>Pera\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vbEEEmmJRxGYdW7p6\">1457 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 796-3812\u003c/p>\n\u003cfigure id=\"attachment_135461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg\" alt=\"Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter.\" width=\"1920\" height=\"1740\" class=\"size-full wp-image-135461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-800x725.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-768x696.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1020x924.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1200x1088.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>For the tiniest dumplings you’ve ever seen, head to Pera in Potrero Hill. Pera serves traditional Anatolian manti, filled with herbed beef and covered in garlic yogurt sauce and smoked paprika butter. The cool tanginess of the yogurt and the warming Turkish paprika combine for a delicate, light dumpling experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"title": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n[aside postID='checkplease_19829,arts_11566410' label='More on Nepalese Food & Culture']\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s an extensive, authoritative menu that requires many visits to fully explore — and we’re guessing you’ll want to come back many times to do just that.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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