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"content": "\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Al Pastor Perfection, Homey Arabic and Ethiopian, Burger Love",
"title": "Table Talk: Al Pastor Perfection, Homey Arabic and Ethiopian, Burger Love",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down this al pastor dish for Sunday brunch, enjoy Arabic or Ethiopian home cooking (and hospitality), a new monthly guest chef burger special, and an annual artisan cheese festival you won’t want to miss.\u003c/p>\n\u003ch2>Don't Miss Tank18's Incredible Al Pastor Dish at Sunday Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tank18.com\">Tank18 Restaurant & Urban Winery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Z1f64LTzgJ72\">1345 Howard St., San Francisco\u003c/a>\u003cbr>\nSunday brunch 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132449\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-shakshuka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka with nopales at Tank18's Sunday brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch is very popular in SF, but sometimes it can be tooooo popular — it can be as tough to find a table for a group of friends as a Friday night table at primetime. But at \u003ca href=\"https://www.tank18.com\">\u003cb>Tank18\u003c/b>\u003c/a> in SoMa, they have a spacious dining room, one that features just as many tables for large groups as two- and four-tops, maybe more. You may know Tank18 as a winery, but they actually have a full bar, on full display at Sunday brunch in their Bloody Mary, which comes with salumi and pickles, or choose from two other kinds, plus a paloma, coffee flip, and more.\u003c/p>\n\u003cfigure id=\"attachment_132452\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-space-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Large groups are welcome at Tank18. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are dishes on chef Brandon Cavazos’s brunch menu that will appeal (shakshuka with nopales, pan de mie French toast) but the hands-down winner, the one you should get a couple friends together for ASAP is the pork al pastor ($32). You get a pound of the most savory, juicy, pork shoulder cooked sous vide with al pastor rub — it’s seared to order on the plancha, giving it a nicely crispy edge, and served in the most flavor-packed, rich, reduced sauce (we’re talking 40 quarts of pork bone stock reduced to 4, with charred onion and pork skin for extra texture and deep \u003cem>sabor\u003c/em>). The shoulder is served with avocado crema, escabeche, sliced radish, charred jalapeños, and pillowy tortillas from La Palma, plus cracklings on top for extra crunch, and it’s pure pork perfection.\u003c/p>\n\u003cfigure id=\"attachment_132450\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-mojo-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Mojo rice with housemade breakfast sausage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another sleeper hit is the mojo rice ($8), green and bright with cilantro, parsley, and garlic, and topped with sliced housemade breakfast sausage with a little hit of ginger and grilled shishito. Yet another reason to get your pork-loving posse together for a fun Sunday brunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/xi1HL4HxLxF2\">138 Church St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sun 11am–10pm\u003c/p>\n\u003ch2>Enjoy Quality, Homestyle Arabic Dishes at the New Beit Rima\u003c/h2>\n\u003cfigure id=\"attachment_132454\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken shish tawook plate at Beit Rima. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing like being greeted at a fast-casual place with a complimentary cup of hot, sweet, minty black tea and kindly asked to take a seat with “Don’t worry, I will take your order at the table.” The hospitality at \u003cstrong>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003c/strong> (“Rima’s House”) is matched by the delightfully and deliciously homey food, which is proudly proclaimed as “Arabic comfort food” on the business sign and logo. It’s an homage to chef-owner Samir Mogannam’s mother and her wonderful cooking (she is originally from Jordan), although he has quite the cooking pedigree himself from cooking at Aziza, Tawla, and Dyafa.\u003c/p>\n\u003cp>The location was previously Burgermeister, and his father, Paul Mogannam, was the founder of Burgermeister, who is retiring and passing it on to his son. The tables are now covered in green and white checkered tablecloths, with classic wood spindle chairs, and there are hanging houseplants and other residential décor touches throughout the space. The only thing that isn’t welcoming is how chilly it is inside, so don’t forget your jacket.\u003c/p>\n\u003cfigure id=\"attachment_132457\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132457\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beit-rima-hummus-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Hummus ma' lehma (with spiced beef). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is built to share, but you can easily come for a solo meal of the chicken shish tawook plate ($12), with tender, grilled bites of yogurt-marinated chicken with “mom’s rice,” charred onion and red pepper, toum (Lebanese garlic sauce), hummus, pickles (plus beet-pickled turnips), and a half of warm and lightly fluffy pita. Mom would also want you to eat your greens, so get the fattoush ($8) salad, which comes with charred dates and a kicky dressing with pomegranate vinegar.\u003c/p>\n\u003cfigure id=\"attachment_132465\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-ful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Ful (smashed fava beans). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezze include a warm bowl of ful (fava beans), mashed with garlic, olive oil, and lemon, with a little bit of chickpeas ($7); you can order a supplement of a soft egg on top, and it comes with pita. The flavorful hummus was silky with nutty notes of tahini and there’s the option to get it with ground and spiced beef on top along with some pine nuts ($12), another dip you’ll want to scoop up with the warm pita. There’s shakshuka all day, falafel, beef kabobs, vegetables from Mariquita Farm for dipping, and more mezze, plus muhalabbia milk pudding for dessert, and nothing is over $14. You’ll be well-fed and doted on, which will bring you back as quickly as the good food will.\u003c/p>\n\u003ch2>A Quintessential Neighborhood Place: Tadu Ethiopian Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://taduethiopiankitchen.com\">Tadu Ethiopian Kitchen\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bHZVJX4C2S32\">484 Ellis St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132467\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132467\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A full spread of chicken tibs, special kitfo, and the vegetarian combination. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled right in the heart of the Tenderloin is \u003ca href=\"http://taduethiopiankitchen.com\">\u003cb>Tadu Ethiopian Kitchen\u003c/b>\u003c/a>, a popular stop for some theater-goers who are okay with walking through a couple of the neighborhood’s scruffier blocks for a meal. Husband-and-wife Elias and Nani Shawel have created a colorful spot you can’t ignore, with artwork on the bright mandarin orange walls. Inside, there are just a handful of tables, with couples and friends sharing plates of tibs (chicken, lamb, or beef) and scooping up kitfo (buttery chopped beef, usually served on the rare side — we ordered ours medium rare and it came out perfectly) with spongy and tangy injera bread from baskets on a counter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The menu is full of vegetarian and vegan options, like chickpeas with turmeric and ginger; collard greens with ginger, garlic and onions; and lentils. Don’t miss the vegetarian combination hiding in the specialty entrées section, which includes kik alicha wot (chickpeas), misir wot (split lentils), gomen (collard greens), alicha tikil gomen (cabbage, potatoes, and carrots), plus some salad and buticha (mashed chickpea), a full spread for just $12.95. They even offer gluten-free injera for an extra $3. Portions are hearty — two people will have more than enough to eat by ordering one dish each. Hopefully you’re dining with someone who likes to share — and eat with their hands — because everything comes out on a big plate that you eat from communally.\u003c/p>\n\u003cfigure id=\"attachment_132469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-injera-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tadu even offers gluten-free injera bread. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything tasted very homemade and freshly made, with tender meat morsels, but the flavors didn’t have the pop of Berbere (spice mix) like I’ve had at other places. It ends up you need to tell your server to really bring the flava, otherwise they keep things pretty tame. Even our spicy kitfo came out pretty mellow. When the owner saw I was seeking more than the little bowl of Berbere spice he brought over, he told me the next time I should request the kulet: here, it’s a deeply savory and thickened onion sauce, almost a paste, loaded with Berbere that they can cook into your dishes. Ah ha! That’s the stuff. So now you know.\u003c/p>\n\u003cp>This location doesn’t have any alcohol, but you can try telba, a slippery-textured drink made with ground flax seeds and honey. While I wouldn’t call this place a destination, if I was looking for something homey and affordable (and vegetarian) in the neighborhood, it fits the bill. There is a newer and brighter location in Mission Bay as well.\u003c/p>\n\u003ch2>Causwells Launches a Monthly Guest Chef Burger\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">Causwells\u003c/a>\u003cbr>\nGuest Burger Series (monthly)\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Causwells/@37.8002779,-122.4420347,15z/data=!4m2!3m1!1s0x0:0x4535d182f05476fe?ved=2ahUKEwj-oKXR0PPfAhVIqIsKHdTLCnMQ_BIwCnoECAYQCA\">2346 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132474\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Causwells_OGMosto_credit_AaronChang-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">The OG Mosto burger at Causwells. \u003ccite>(Aaron Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cb>Causwells\u003c/b>\u003c/a> in the Marina already makes one of the best double cheeseburgers in town, but now it’s truly double trouble since they just introduced a\u003cb> guest burger series\u003c/b>. Every month, they will feature a rotating burger special from favorite restaurants throughout the Bay Area. For February, the burger collaboration features a burger with chef Telmo Faria of \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa\u003c/a> and \u003ca href=\"https://www.piripica.com/\">Piri Pica\u003c/a>: the OG Mosto Burger (double smash patties, Oaxaca cheese, poblanos, spicy serrano aioli, pickled red onion). You can get the burger for $16.95. Upcoming burgers include March with \u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a> and April with \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Cheese on at This Annual Weekend Festival\u003c/h2>\n\u003cp>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003cbr>\nMarch 23–24\u003cbr>\nVarious Sonoma and Marin County locations\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/13th-annual-california-artisan-cheese-festival-tickets-52889913154\">Tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_9668e-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A delicious bite made by cheesemonger Christina Strategos of Nugget Market in Woodland, using Big Boy Blue from Willapa Hills Cheese. \u003ccite>(Karen Pavone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sound the cheese alarm: coming up on March 23 is the thirteenth annual \u003cstrong>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003c/strong>, a two-day weekend event that includes cheese tastings, pairings, \u003ca href=\"https://www.artisancheesefestival.com/tours\">farm and producer tours\u003c/a>, and a culinary competition, all of which are held at various locations in Sonoma and Marin Counties. You’ll also have the opportunity to experience new, limited-production, and rare artisan cheeses, all while learning about the art of cheesemaking from some of the industry’s most knowledgeable experts through a variety of interactive \u003ca href=\"https://www.artisancheesefestival.com/seminars\">seminars\u003c/a>. Don’t miss fun tasting events like Cheese, Bites & Booze! and Bubbles & Brunch, plus the Artisan Cheese Tasting & Marketplace on Sunday, March 24. Tickets are going fast, so don’t delay.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down this al pastor dish for Sunday brunch, enjoy Arabic or Ethiopian home cooking (and hospitality), a new monthly guest chef burger special, and an annual artisan cheese festival you won’t want to miss.\u003c/p>\n\u003ch2>Don't Miss Tank18's Incredible Al Pastor Dish at Sunday Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tank18.com\">Tank18 Restaurant & Urban Winery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Z1f64LTzgJ72\">1345 Howard St., San Francisco\u003c/a>\u003cbr>\nSunday brunch 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132449\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-shakshuka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka with nopales at Tank18's Sunday brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch is very popular in SF, but sometimes it can be tooooo popular — it can be as tough to find a table for a group of friends as a Friday night table at primetime. But at \u003ca href=\"https://www.tank18.com\">\u003cb>Tank18\u003c/b>\u003c/a> in SoMa, they have a spacious dining room, one that features just as many tables for large groups as two- and four-tops, maybe more. You may know Tank18 as a winery, but they actually have a full bar, on full display at Sunday brunch in their Bloody Mary, which comes with salumi and pickles, or choose from two other kinds, plus a paloma, coffee flip, and more.\u003c/p>\n\u003cfigure id=\"attachment_132452\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-space-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Large groups are welcome at Tank18. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are dishes on chef Brandon Cavazos’s brunch menu that will appeal (shakshuka with nopales, pan de mie French toast) but the hands-down winner, the one you should get a couple friends together for ASAP is the pork al pastor ($32). You get a pound of the most savory, juicy, pork shoulder cooked sous vide with al pastor rub — it’s seared to order on the plancha, giving it a nicely crispy edge, and served in the most flavor-packed, rich, reduced sauce (we’re talking 40 quarts of pork bone stock reduced to 4, with charred onion and pork skin for extra texture and deep \u003cem>sabor\u003c/em>). The shoulder is served with avocado crema, escabeche, sliced radish, charred jalapeños, and pillowy tortillas from La Palma, plus cracklings on top for extra crunch, and it’s pure pork perfection.\u003c/p>\n\u003cfigure id=\"attachment_132450\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-mojo-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Mojo rice with housemade breakfast sausage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another sleeper hit is the mojo rice ($8), green and bright with cilantro, parsley, and garlic, and topped with sliced housemade breakfast sausage with a little hit of ginger and grilled shishito. Yet another reason to get your pork-loving posse together for a fun Sunday brunch.\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.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/xi1HL4HxLxF2\">138 Church St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sun 11am–10pm\u003c/p>\n\u003ch2>Enjoy Quality, Homestyle Arabic Dishes at the New Beit Rima\u003c/h2>\n\u003cfigure id=\"attachment_132454\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken shish tawook plate at Beit Rima. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing like being greeted at a fast-casual place with a complimentary cup of hot, sweet, minty black tea and kindly asked to take a seat with “Don’t worry, I will take your order at the table.” The hospitality at \u003cstrong>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003c/strong> (“Rima’s House”) is matched by the delightfully and deliciously homey food, which is proudly proclaimed as “Arabic comfort food” on the business sign and logo. It’s an homage to chef-owner Samir Mogannam’s mother and her wonderful cooking (she is originally from Jordan), although he has quite the cooking pedigree himself from cooking at Aziza, Tawla, and Dyafa.\u003c/p>\n\u003cp>The location was previously Burgermeister, and his father, Paul Mogannam, was the founder of Burgermeister, who is retiring and passing it on to his son. The tables are now covered in green and white checkered tablecloths, with classic wood spindle chairs, and there are hanging houseplants and other residential décor touches throughout the space. The only thing that isn’t welcoming is how chilly it is inside, so don’t forget your jacket.\u003c/p>\n\u003cfigure id=\"attachment_132457\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132457\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beit-rima-hummus-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Hummus ma' lehma (with spiced beef). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is built to share, but you can easily come for a solo meal of the chicken shish tawook plate ($12), with tender, grilled bites of yogurt-marinated chicken with “mom’s rice,” charred onion and red pepper, toum (Lebanese garlic sauce), hummus, pickles (plus beet-pickled turnips), and a half of warm and lightly fluffy pita. Mom would also want you to eat your greens, so get the fattoush ($8) salad, which comes with charred dates and a kicky dressing with pomegranate vinegar.\u003c/p>\n\u003cfigure id=\"attachment_132465\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-ful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Ful (smashed fava beans). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezze include a warm bowl of ful (fava beans), mashed with garlic, olive oil, and lemon, with a little bit of chickpeas ($7); you can order a supplement of a soft egg on top, and it comes with pita. The flavorful hummus was silky with nutty notes of tahini and there’s the option to get it with ground and spiced beef on top along with some pine nuts ($12), another dip you’ll want to scoop up with the warm pita. There’s shakshuka all day, falafel, beef kabobs, vegetables from Mariquita Farm for dipping, and more mezze, plus muhalabbia milk pudding for dessert, and nothing is over $14. You’ll be well-fed and doted on, which will bring you back as quickly as the good food will.\u003c/p>\n\u003ch2>A Quintessential Neighborhood Place: Tadu Ethiopian Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://taduethiopiankitchen.com\">Tadu Ethiopian Kitchen\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bHZVJX4C2S32\">484 Ellis St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132467\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132467\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A full spread of chicken tibs, special kitfo, and the vegetarian combination. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled right in the heart of the Tenderloin is \u003ca href=\"http://taduethiopiankitchen.com\">\u003cb>Tadu Ethiopian Kitchen\u003c/b>\u003c/a>, a popular stop for some theater-goers who are okay with walking through a couple of the neighborhood’s scruffier blocks for a meal. Husband-and-wife Elias and Nani Shawel have created a colorful spot you can’t ignore, with artwork on the bright mandarin orange walls. Inside, there are just a handful of tables, with couples and friends sharing plates of tibs (chicken, lamb, or beef) and scooping up kitfo (buttery chopped beef, usually served on the rare side — we ordered ours medium rare and it came out perfectly) with spongy and tangy injera bread from baskets on a counter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The menu is full of vegetarian and vegan options, like chickpeas with turmeric and ginger; collard greens with ginger, garlic and onions; and lentils. Don’t miss the vegetarian combination hiding in the specialty entrées section, which includes kik alicha wot (chickpeas), misir wot (split lentils), gomen (collard greens), alicha tikil gomen (cabbage, potatoes, and carrots), plus some salad and buticha (mashed chickpea), a full spread for just $12.95. They even offer gluten-free injera for an extra $3. Portions are hearty — two people will have more than enough to eat by ordering one dish each. Hopefully you’re dining with someone who likes to share — and eat with their hands — because everything comes out on a big plate that you eat from communally.\u003c/p>\n\u003cfigure id=\"attachment_132469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-injera-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tadu even offers gluten-free injera bread. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything tasted very homemade and freshly made, with tender meat morsels, but the flavors didn’t have the pop of Berbere (spice mix) like I’ve had at other places. It ends up you need to tell your server to really bring the flava, otherwise they keep things pretty tame. Even our spicy kitfo came out pretty mellow. When the owner saw I was seeking more than the little bowl of Berbere spice he brought over, he told me the next time I should request the kulet: here, it’s a deeply savory and thickened onion sauce, almost a paste, loaded with Berbere that they can cook into your dishes. Ah ha! That’s the stuff. So now you know.\u003c/p>\n\u003cp>This location doesn’t have any alcohol, but you can try telba, a slippery-textured drink made with ground flax seeds and honey. While I wouldn’t call this place a destination, if I was looking for something homey and affordable (and vegetarian) in the neighborhood, it fits the bill. There is a newer and brighter location in Mission Bay as well.\u003c/p>\n\u003ch2>Causwells Launches a Monthly Guest Chef Burger\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">Causwells\u003c/a>\u003cbr>\nGuest Burger Series (monthly)\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Causwells/@37.8002779,-122.4420347,15z/data=!4m2!3m1!1s0x0:0x4535d182f05476fe?ved=2ahUKEwj-oKXR0PPfAhVIqIsKHdTLCnMQ_BIwCnoECAYQCA\">2346 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132474\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Causwells_OGMosto_credit_AaronChang-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">The OG Mosto burger at Causwells. \u003ccite>(Aaron Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cb>Causwells\u003c/b>\u003c/a> in the Marina already makes one of the best double cheeseburgers in town, but now it’s truly double trouble since they just introduced a\u003cb> guest burger series\u003c/b>. Every month, they will feature a rotating burger special from favorite restaurants throughout the Bay Area. For February, the burger collaboration features a burger with chef Telmo Faria of \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa\u003c/a> and \u003ca href=\"https://www.piripica.com/\">Piri Pica\u003c/a>: the OG Mosto Burger (double smash patties, Oaxaca cheese, poblanos, spicy serrano aioli, pickled red onion). You can get the burger for $16.95. Upcoming burgers include March with \u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a> and April with \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Cheese on at This Annual Weekend Festival\u003c/h2>\n\u003cp>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003cbr>\nMarch 23–24\u003cbr>\nVarious Sonoma and Marin County locations\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/13th-annual-california-artisan-cheese-festival-tickets-52889913154\">Tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_9668e-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A delicious bite made by cheesemonger Christina Strategos of Nugget Market in Woodland, using Big Boy Blue from Willapa Hills Cheese. \u003ccite>(Karen Pavone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sound the cheese alarm: coming up on March 23 is the thirteenth annual \u003cstrong>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003c/strong>, a two-day weekend event that includes cheese tastings, pairings, \u003ca href=\"https://www.artisancheesefestival.com/tours\">farm and producer tours\u003c/a>, and a culinary competition, all of which are held at various locations in Sonoma and Marin Counties. You’ll also have the opportunity to experience new, limited-production, and rare artisan cheeses, all while learning about the art of cheesemaking from some of the industry’s most knowledgeable experts through a variety of interactive \u003ca href=\"https://www.artisancheesefestival.com/seminars\">seminars\u003c/a>. Don’t miss fun tasting events like Cheese, Bites & Booze! and Bubbles & Brunch, plus the Artisan Cheese Tasting & Marketplace on Sunday, March 24. Tickets are going fast, so don’t delay.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Your Guide to Black-Owned Eateries Around the Bay",
"headTitle": "Your Guide to Black-Owned Eateries Around the Bay | KQED",
"content": "\u003cp>\u003ci>This is an updated guide to our 2017 \u003ca href=\"https://www.kqed.org/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants\">Celebrate Black History Month At These Black-Owned Bay Area Restaurants\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On any given day, look around and you’ll see the immense contributions by black chefs, artists, and creators that are intrinsic to American food and culture. Black History Month provides us with an opportunity to celebrate and share gratitude for these contributions. There are a number of chefs around the Bay Area \u003c/span>\u003ca href=\"https://www.mercurynews.com/2020/01/29/bay-area-chefs-honor-black-history-month-2020-with-special-menus/\">\u003cspan style=\"font-weight: 400;\">providing a special menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> this month, but, with this guide, you can support black-owned restaurants doing their thing year-round.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Sadly, some of the restaurants we covered in last year’s list have closed since then, so we created this new one. Please note, this guide does not include every black-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003c/span>\u003ca href=\"https://www.facebook.com/bayareabites/\">\u003cspan style=\"font-weight: 400;\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, or \u003c/span>\u003ca href=\"https://twitter.com/bayareabites\">\u003cspan style=\"font-weight: 400;\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Kendejah Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/T4P7f3w7puB2\">197 Pelton Center Way\u003c/a>\u003cbr>\nSan Leandro, CA\u003c/p>\n\u003cp>https://youtu.be/WUKD5X5O4M4?t=615\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Have you sampled Liberian cuisine? Time to visit the Bay Area’s only Liberian spot, Kendejah Restaurant in San Leandro (which Check, Please! Bay Area visited in \u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Season 13\u003c/a>). According to the owner, Dougie Uso, he wants you to feel like you’re visiting a friend’s house, so the vibe is very friendly and casual, but you can get a dash of history with your food at the same time.\u003c/p>\n\u003cp>Recommendations from the show? Oxtail stew, attieke with fish and jollof rice to name a few.\u003c/p>\n\u003ch2>Reve Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?q=r%C3%AAve+bistro+address&stick=H4sIAAAAAAAAAOPgE-LVT9c3NEzOyrYwLiqI15LNTrbSz8lPTizJzM-DM6wSU1KKUouLF7GKFB1eVZaqkJRZXFKUrwAVBgA53ZUORwAAAA&biw=1138&bih=587&um=1&ie=UTF-8&sa=X&ved=0ahUKEwiF84qV56fgAhVLGTQIHRq0ADkQ_AUIDigB\">960 Moraga Road F\u003c/a>\u003cbr>\nLafayette, CA 94549\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=qXCyYqJN1Bk\u003c/p>\n\u003cp>Chef Paul Magu-Lecugy, a classically trained French chef whose esteemed resume includes the Gérard Besson in Paris, La Bastide de Moustiers, and the Ritz Carlton and St. Regis in San Francisco, always had dreams of opening a bistro that offers a five-star dining experience at an affordable price. Today, Magu-Lecugy owns and operates Reve (“dream” in French) in Lafayette, offering Lamorinda residents the chance to experience a traditional French bistro, not unlike those he experienced during his childhood in Paris.\u003c/p>\n\u003cp>With an extensive wine list (mostly French and some Californian) and seasonal menus featuring fresh ingredients, Reve (which \u003ca href=\"https://www.kqed.org/checkplease/19317/check-please-bay-area-reviews-bounty-hunter-wine-bar-smokin-bbq-reve-fiorella\">made an appearance on Check, Please! Bay Area\u003c/a>) offers a culinary escape to France, without the price of a plane ticket.\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://www.google.com/maps/place/2295+Broadway,+Oakland,+CA+94612/@37.8119676,-122.2687852,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ace1abc453:0x7a06db2a90764204!8m2!3d37.8119634!4d-122.2665965\">2295 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-125163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3402-new.jpg\" alt=\"Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken. \u003ccite>(photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 2017 chef and owner Tanya Holland closed the original Brown Sugar Kitchen in West Oakland to make way for two new projects in Uptown Oakland and the San Francisco Ferry Building. While the San Francisco counter-service location unfortunately closed this January, Holland has said she’s deeply proud to be the first black woman to open a restaurant in the Ferry Building. Long-time fans and newcomers alike can visit the Uptown Oakland location, which now offers dinner service and a full drink menu!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You can also try making some of that fried chicken and Holland’s famed cornmeal waffles with \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles\">\u003cspan style=\"font-weight: 400;\">her recipes on Celebrity Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Horn Barbecue\u003c/h2>\n\u003cp>2534 Mandela Pkwy\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132434\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-132434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg\" alt=\"A BBQ platter for 2 from Horn Barbecue\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">A BBQ platter for 2 from Horn Barbecue \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Despite making its mark as one of the best Texas inspired BBQ eateries in the bay, cooking barbeque wasn’t always owner and chef Matt Horn’s goal. According to Horn’s \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/story/\">\u003cspan style=\"font-weight: 400;\">bio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, after grilling a particularly bad batch of spare ribs, Horn vowed to “never cook bad cue again” and took to his Grandmother’s backyard to perfect the art of pit-smoking meats. To say Horn has honed his meat-smoking techniques is an understatement. He put in the hard work preparing regular pop-ups for a growing crowd and it’s paid off. His much-anticipated \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/\">\u003cspan style=\"font-weight: 400;\">brick and mortar restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will open in Tanya Holland’s old Brown Sugar Kitchen location in West Oakland as soon as he receives final clearance from the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">And that’s not all! Horn is also preparing to open a Southern-style fried chicken sandwich kiosk at Jack London Square’s Oakland Assembly food hall. \u003c/span>\u003ca href=\"https://www.facebook.com/kowbird/?ref=py_c\">\u003cspan style=\"font-weight: 400;\">KowBird\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will likely open in August or September 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For more eateries to visit during Black History Month, see below.\u003c/span>\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">\u003cspan style=\"font-weight: 400;\">Miyako Old-Fashioned Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/auntie-aprils-chicken-n-waffles-san-francisco-2\">\u003cspan style=\"font-weight: 400;\">Auntie April’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.shebapianolounge.com/\">\u003cspan style=\"font-weight: 400;\">Sheba Piano Lounge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.littleskilletsf.com/\">\u003cspan style=\"font-weight: 400;\">Little Skillet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (China Basin)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/queens-louisiana-po-boy-cafe-san-francisco\">\u003cspan style=\"font-weight: 400;\">Queen’s Louisiana Po-Boy Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.radioafricakitchen.com/\">\u003cspan style=\"font-weight: 400;\">Radio Africa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – Check out their\u003c/span>\u003ca href=\"http://www.radioafricakitchen.com/events/\">\u003cspan style=\"font-weight: 400;\"> Community Tuesdays events\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://friscofried.biz/\">\u003cspan style=\"font-weight: 400;\">Frisco Fried\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) \u003c/span>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">\u003cspan style=\"font-weight: 400;\">Yvonne’s Southern Sweets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.bayviewbistrosf.com/vendors\">\u003cspan style=\"font-weight: 400;\">Big H BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience\">\u003cspan style=\"font-weight: 400;\">Read more about them\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cspan style=\"font-weight: 400;\">Amawele’s South African Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Embarcadero)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">\u003cspan style=\"font-weight: 400;\">Club Waziema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (NoPa)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.twojacksniksplace.com/\">\u003cspan style=\"font-weight: 400;\">Two Jacks Nik’s Place\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Lower Haight)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://internationalsmoke.com/\">International Smoke\u003c/a> (SoMa) \u003ca href=\"https://www.kqed.org/checkplease/20333/check-please-bay-area-reviews-roosevelt-tamale-parlor-bravas-bar-de-tapas-international-smoke\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>South Bay/Peninsula\u003c/h3>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.backayard.net/\">\u003cspan style=\"font-weight: 400;\">Back a Yard Caribbean Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Menlo Park & San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=xL2IQyiQ9Mk\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">\u003cspan style=\"font-weight: 400;\">Walia Ethiopian Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/zeni-ethiopian-restaurant-san-jose\">\u003cspan style=\"font-weight: 400;\">Zeni Ethiopian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.rodericksfoodtruck.com/\">\u003cspan style=\"font-weight: 400;\">Roderick’s BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://goldensafari.net/\">\u003cspan style=\"font-weight: 400;\">Golden Safari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Hayward)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">\u003cspan style=\"font-weight: 400;\">Lena’s Soul Food Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">\u003cspan style=\"font-weight: 400;\">Kingston 11 Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">\u003cspan style=\"font-weight: 400;\">Southern Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Antioch)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://thelettuceinn.com/\">\u003cspan style=\"font-weight: 400;\">The Lettuce Inn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Concord)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">\u003cspan style=\"font-weight: 400;\">Lois the Pie Queen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.homeofchickenandwaffles.com/\">\u003cspan style=\"font-weight: 400;\">Home of Chicken and Waffles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">\u003cspan style=\"font-weight: 400;\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cspan style=\"font-weight: 400;\">Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400;\">Miss Ollie’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://crumbleandwhisk.com/\">\u003cspan style=\"font-weight: 400;\">Crumble & Whisk Patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">\u003cspan style=\"font-weight: 400;\">Everett & Jones Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">\u003cspan style=\"font-weight: 400;\">PieTisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jamesandthegiantcupcake.com/\">\u003cspan style=\"font-weight: 400;\">James and the Giant Cupcake\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">\u003cspan style=\"font-weight: 400;\">New Karibbean City\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">\u003cspan style=\"font-weight: 400;\">Goeffrey’s Inner Circle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/enssaro-ethiopian-restaurant-oakland-3\">\u003cspan style=\"font-weight: 400;\">Ensarro Ethiopian\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">\u003cspan style=\"font-weight: 400;\">Miliki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400;\">Minnie Bell’s Soul Movement \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">\u003cspan style=\"font-weight: 400;\">Suya African Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">\u003cspan style=\"font-weight: 400;\">ENAT Honey Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400;\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://cupcakinbakeshop.com/\">\u003cspan style=\"font-weight: 400;\">Cupcakin’ Bake Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This is an updated guide to our 2017 \u003ca href=\"https://www.kqed.org/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants\">Celebrate Black History Month At These Black-Owned Bay Area Restaurants\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On any given day, look around and you’ll see the immense contributions by black chefs, artists, and creators that are intrinsic to American food and culture. Black History Month provides us with an opportunity to celebrate and share gratitude for these contributions. There are a number of chefs around the Bay Area \u003c/span>\u003ca href=\"https://www.mercurynews.com/2020/01/29/bay-area-chefs-honor-black-history-month-2020-with-special-menus/\">\u003cspan style=\"font-weight: 400;\">providing a special menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> this month, but, with this guide, you can support black-owned restaurants doing their thing year-round.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Sadly, some of the restaurants we covered in last year’s list have closed since then, so we created this new one. Please note, this guide does not include every black-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003c/span>\u003ca href=\"https://www.facebook.com/bayareabites/\">\u003cspan style=\"font-weight: 400;\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, or \u003c/span>\u003ca href=\"https://twitter.com/bayareabites\">\u003cspan style=\"font-weight: 400;\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Kendejah Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/T4P7f3w7puB2\">197 Pelton Center Way\u003c/a>\u003cbr>\nSan Leandro, CA\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WUKD5X5O4M4'\n title='//www.youtube.com/embed/WUKD5X5O4M4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you sampled Liberian cuisine? Time to visit the Bay Area’s only Liberian spot, Kendejah Restaurant in San Leandro (which Check, Please! Bay Area visited in \u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Season 13\u003c/a>). According to the owner, Dougie Uso, he wants you to feel like you’re visiting a friend’s house, so the vibe is very friendly and casual, but you can get a dash of history with your food at the same time.\u003c/p>\n\u003cp>Recommendations from the show? Oxtail stew, attieke with fish and jollof rice to name a few.\u003c/p>\n\u003ch2>Reve Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?q=r%C3%AAve+bistro+address&stick=H4sIAAAAAAAAAOPgE-LVT9c3NEzOyrYwLiqI15LNTrbSz8lPTizJzM-DM6wSU1KKUouLF7GKFB1eVZaqkJRZXFKUrwAVBgA53ZUORwAAAA&biw=1138&bih=587&um=1&ie=UTF-8&sa=X&ved=0ahUKEwiF84qV56fgAhVLGTQIHRq0ADkQ_AUIDigB\">960 Moraga Road F\u003c/a>\u003cbr>\nLafayette, CA 94549\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qXCyYqJN1Bk'\n title='//www.youtube.com/embed/qXCyYqJN1Bk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Chef Paul Magu-Lecugy, a classically trained French chef whose esteemed resume includes the Gérard Besson in Paris, La Bastide de Moustiers, and the Ritz Carlton and St. Regis in San Francisco, always had dreams of opening a bistro that offers a five-star dining experience at an affordable price. Today, Magu-Lecugy owns and operates Reve (“dream” in French) in Lafayette, offering Lamorinda residents the chance to experience a traditional French bistro, not unlike those he experienced during his childhood in Paris.\u003c/p>\n\u003cp>With an extensive wine list (mostly French and some Californian) and seasonal menus featuring fresh ingredients, Reve (which \u003ca href=\"https://www.kqed.org/checkplease/19317/check-please-bay-area-reviews-bounty-hunter-wine-bar-smokin-bbq-reve-fiorella\">made an appearance on Check, Please! Bay Area\u003c/a>) offers a culinary escape to France, without the price of a plane ticket.\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://www.google.com/maps/place/2295+Broadway,+Oakland,+CA+94612/@37.8119676,-122.2687852,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ace1abc453:0x7a06db2a90764204!8m2!3d37.8119634!4d-122.2665965\">2295 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-125163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3402-new.jpg\" alt=\"Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken. \u003ccite>(photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 2017 chef and owner Tanya Holland closed the original Brown Sugar Kitchen in West Oakland to make way for two new projects in Uptown Oakland and the San Francisco Ferry Building. While the San Francisco counter-service location unfortunately closed this January, Holland has said she’s deeply proud to be the first black woman to open a restaurant in the Ferry Building. Long-time fans and newcomers alike can visit the Uptown Oakland location, which now offers dinner service and a full drink menu!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You can also try making some of that fried chicken and Holland’s famed cornmeal waffles with \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles\">\u003cspan style=\"font-weight: 400;\">her recipes on Celebrity Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Horn Barbecue\u003c/h2>\n\u003cp>2534 Mandela Pkwy\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132434\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-132434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg\" alt=\"A BBQ platter for 2 from Horn Barbecue\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">A BBQ platter for 2 from Horn Barbecue \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Despite making its mark as one of the best Texas inspired BBQ eateries in the bay, cooking barbeque wasn’t always owner and chef Matt Horn’s goal. According to Horn’s \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/story/\">\u003cspan style=\"font-weight: 400;\">bio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, after grilling a particularly bad batch of spare ribs, Horn vowed to “never cook bad cue again” and took to his Grandmother’s backyard to perfect the art of pit-smoking meats. To say Horn has honed his meat-smoking techniques is an understatement. He put in the hard work preparing regular pop-ups for a growing crowd and it’s paid off. His much-anticipated \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/\">\u003cspan style=\"font-weight: 400;\">brick and mortar restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will open in Tanya Holland’s old Brown Sugar Kitchen location in West Oakland as soon as he receives final clearance from the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">And that’s not all! Horn is also preparing to open a Southern-style fried chicken sandwich kiosk at Jack London Square’s Oakland Assembly food hall. \u003c/span>\u003ca href=\"https://www.facebook.com/kowbird/?ref=py_c\">\u003cspan style=\"font-weight: 400;\">KowBird\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will likely open in August or September 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For more eateries to visit during Black History Month, see below.\u003c/span>\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">\u003cspan style=\"font-weight: 400;\">Miyako Old-Fashioned Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/auntie-aprils-chicken-n-waffles-san-francisco-2\">\u003cspan style=\"font-weight: 400;\">Auntie April’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.shebapianolounge.com/\">\u003cspan style=\"font-weight: 400;\">Sheba Piano Lounge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.littleskilletsf.com/\">\u003cspan style=\"font-weight: 400;\">Little Skillet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (China Basin)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/queens-louisiana-po-boy-cafe-san-francisco\">\u003cspan style=\"font-weight: 400;\">Queen’s Louisiana Po-Boy Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.radioafricakitchen.com/\">\u003cspan style=\"font-weight: 400;\">Radio Africa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – Check out their\u003c/span>\u003ca href=\"http://www.radioafricakitchen.com/events/\">\u003cspan style=\"font-weight: 400;\"> Community Tuesdays events\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://friscofried.biz/\">\u003cspan style=\"font-weight: 400;\">Frisco Fried\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) \u003c/span>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">\u003cspan style=\"font-weight: 400;\">Yvonne’s Southern Sweets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.bayviewbistrosf.com/vendors\">\u003cspan style=\"font-weight: 400;\">Big H BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience\">\u003cspan style=\"font-weight: 400;\">Read more about them\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cspan style=\"font-weight: 400;\">Amawele’s South African Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Embarcadero)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">\u003cspan style=\"font-weight: 400;\">Club Waziema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (NoPa)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.twojacksniksplace.com/\">\u003cspan style=\"font-weight: 400;\">Two Jacks Nik’s Place\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Lower Haight)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://internationalsmoke.com/\">International Smoke\u003c/a> (SoMa) \u003ca href=\"https://www.kqed.org/checkplease/20333/check-please-bay-area-reviews-roosevelt-tamale-parlor-bravas-bar-de-tapas-international-smoke\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>South Bay/Peninsula\u003c/h3>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.backayard.net/\">\u003cspan style=\"font-weight: 400;\">Back a Yard Caribbean Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Menlo Park & San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=xL2IQyiQ9Mk\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">\u003cspan style=\"font-weight: 400;\">Walia Ethiopian Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/zeni-ethiopian-restaurant-san-jose\">\u003cspan style=\"font-weight: 400;\">Zeni Ethiopian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.rodericksfoodtruck.com/\">\u003cspan style=\"font-weight: 400;\">Roderick’s BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://goldensafari.net/\">\u003cspan style=\"font-weight: 400;\">Golden Safari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Hayward)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">\u003cspan style=\"font-weight: 400;\">Lena’s Soul Food Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">\u003cspan style=\"font-weight: 400;\">Kingston 11 Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">\u003cspan style=\"font-weight: 400;\">Southern Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Antioch)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://thelettuceinn.com/\">\u003cspan style=\"font-weight: 400;\">The Lettuce Inn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Concord)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">\u003cspan style=\"font-weight: 400;\">Lois the Pie Queen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.homeofchickenandwaffles.com/\">\u003cspan style=\"font-weight: 400;\">Home of Chicken and Waffles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">\u003cspan style=\"font-weight: 400;\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cspan style=\"font-weight: 400;\">Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400;\">Miss Ollie’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://crumbleandwhisk.com/\">\u003cspan style=\"font-weight: 400;\">Crumble & Whisk Patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">\u003cspan style=\"font-weight: 400;\">Everett & Jones Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">\u003cspan style=\"font-weight: 400;\">PieTisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jamesandthegiantcupcake.com/\">\u003cspan style=\"font-weight: 400;\">James and the Giant Cupcake\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">\u003cspan style=\"font-weight: 400;\">New Karibbean City\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">\u003cspan style=\"font-weight: 400;\">Goeffrey’s Inner Circle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/enssaro-ethiopian-restaurant-oakland-3\">\u003cspan style=\"font-weight: 400;\">Ensarro Ethiopian\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">\u003cspan style=\"font-weight: 400;\">Miliki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400;\">Minnie Bell’s Soul Movement \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">\u003cspan style=\"font-weight: 400;\">Suya African Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">\u003cspan style=\"font-weight: 400;\">ENAT Honey Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400;\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://cupcakinbakeshop.com/\">\u003cspan style=\"font-weight: 400;\">Cupcakin’ Bake Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Insider Tips on Sushi and Noosh, Special Food Events",
"title": "Table Talk: Insider Tips on Sushi and Noosh, Special Food Events",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Visit Sasa in Japantown for a quality and affordable omakase experience, watch the Oscars over great food and cocktails at a gala event, get a sneak peek of Noosh at a pre-opening dinner and through delivery, and snag a seat at La Cocina’s Week of Women in Food.\u003c/p>\n\u003ch2>A Rare Find: an Affordable and Quality Omakase Experience in San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sasasf.com/#/\">Sasa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XwH1QudCpeP2\">22 Peace Plaza, Suite 530, San Francisco\u003c/a>\u003cbr>\nTue–Sun lunch 12pm–2:30pm and dinner 5pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_132398\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-hassun-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Sasa's opening hassun course with the chef tasting menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Usually, being a lover of sushi requires a flush bank account, especially if you’re a connoisseur of the good stuff, with many omakase experiences starting at $125 at most sushi counters in San Francisco. But what if I told you that tucked away in Japantown is a sushi place that has a chef tasting menu for $60, and it features some small dishes, plus quality nigiri selections (eight in all!), like umi masu (ocean trout from Tasmania) with shiso, and kinmedai (golden eye snapper) that is cherrywood cold smoked and served with yuzu kosho (spicy Japanese citrus paste). Each nigiri presentation has its own flavorful additions, from dabs of pickled plum paste to lime zest. The rice is also well-prepared and seasoned.\u003c/p>\n\u003cp>Just one clunker for me was the bafun uni from Hokkaido ($12 each) that I ordered as an addition — the quality of the nori wasn’t very notable and was soft.\u003cspan class=\"Apple-converted-space\"> But the huge glasses of sake they pour here help make up for it.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132400\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-nigiri-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Four of the nigiri selections (right to left): kampachi toro with lime zest; hirame with momeji (daikon paste); hon maguro or akami (with fresh wasabi); and madai with pickled plum paste. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Weida (David) Chen is also behind SF's \u003ca href=\"http://hinatasf.com\">Hinata\u003c/a>, which he opened in 2016. He was such a lover of Japanese food that he dropped out of college and decided to learn to make sushi. He was trained for six years by a Michelin-rated sushi chef in the Bay Area and assisted his master chef Takatoshi Toshi (Sushi Ran) at the Global Sushi Challenge in Tokyo, Japan in 2015 (they placed third).\u003c/p>\n\u003cfigure id=\"attachment_132401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132401 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-ikura-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The final two dishes of the sushi course: house-marinated ikura with Santa Barbara sea urchin, and negitoro with pickled daikon and nori. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.sasasf.com/#/menu\">menu\u003c/a> offers all kinds of options — you could just come in for a 10-piece nigiri tasting for $45, but then you’d miss the fun opening hassun and closing courses with the $60 chef omakase tasting, like corn tofu and akadashi (red miso) soup. There are also à la carte appetizers and larger plate options. They additionally offer lunch service, in case you’re looking for a special lunch treat, including a nine-piece chirashi bowl.\u003c/p>\n\u003cfigure id=\"attachment_132399\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-interior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">One side of Sasa's dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a handsome restaurant, with natural wood accents and tables, and contemporary black chairs. There’s a small sushi bar in the front corner, with room for four, but everyone is primarily sitting at tables. Also unusual: they have a table for large groups.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Ticket for the Most Over-the-Top Oscars Party in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a>\u003cbr>\nSunday, February 24\u003cbr>\n5pm–9pm, VIP at 4pm\u003cbr>\nCity View at Metreon\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tz9yi974gfD2\">135 4th St. #4000, San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/academy-of-friends-2019-gala-tickets-54074033891\">Tickets\u003c/a>: $300–$750; use code tablehopper for 20 percent off through 2/17\u003c/p>\n\u003cfigure id=\"attachment_132402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-2018-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">You'll eat very well thanks to some wonderful (and fun!) restaurant partners at the Academy of Friends gala. (The Maybeck's team really got into the circus theme!) \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What are your plans for Oscars night? If grazing your way through 18 tables from some of SF’s top restaurants, with cocktails, entertainment, and a beautiful view from Metreon’s City View venue sounds like your kind of night, then you’ll want to get your ticket to the 39th annual \u003ca href=\"http://www.academyoffriends.org/\">\u003cb>Academy of Friends\u003c/b>\u003c/a>\u003cb> Gala. \u003c/b>It’s a huge fundraiser for six Bay Area HIV/AIDS service organizations, and a popular event for the gay community (wait until you see the men in Speedos who are spray-painted gold to look like Oscars statuettes—just be careful not to hug them or you’ll get gold all over you).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is my third year curating the restaurants for the gala, and our generous restaurant partners really bring it! The lineup of restaurants this year includes ALX, Avery (VIP), Ayala, desserts from Bluestem Brasserie, Cento Osteria, China Live, Gio Gelati, the new Izakaya Sushi Ran, coffee and espresso drinks from Mr. Espresso to keep the party going, Michelin-starred Nico (VIP), Rooh, Slanted Door, Tank18, The Caviar Co. (VIP), The Saratoga, Uno Dos, and Trace. It’s going to be a fun feast.\u003c/p>\n\u003cfigure id=\"attachment_132403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-champs-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">A fun arrival at the Academy of Friends. Care for a glass of bubbles, dahling? \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be cocktail and wine stations, a silent auction with fantastic items (from artwork to restaurant gift certificates, like Maybeck’s!), live entertainment, and plenty of photo opps. The theme is Neptune’s Fantasy, so it’s going to be an underwater-themed world. Expect to see some mermaids.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Don’t miss the limited \u003cstrong>discount code\u003c/strong> (tablehopper), which is good for 20 percent off your ticket through February 17. 100 percent of proceeds are distributed to HIV/AIDS services. See you there!\u003c/p>\n\u003ch2>Enjoy a Sneak Peek of Noosh at These Dinners or With Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.2001fillmore.com\">Noosh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/11YuoVm7L682\">2001 Fillmore St., San Francisco\u003c/a>\u003cbr>\nValentine’s dinners ($95): reserve on \u003ca href=\"https://www.exploretock.com/noosh?tock_source=tock&tock_medium=search_nav\">Tock\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132404\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Delivery-Spread_PhotoCredCaviar-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delivery spread you can order from Noosh on Caviar. \u003ccite>(Caviar and Daniel Beck)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy Bay Area diners have been eagerly awaiting the opening of \u003ca href=\"https://www.2001fillmore.com\">\u003cb>Noosh\u003c/b>\u003c/a>\u003cb> \u003c/b>on Fillmore. This stylish and soulful Eastern Mediterranean restaurant from husband-and-wife chefs and co-founders Laura and Sayat Ozyilmaz and co-founder John Litz is opening very soon, but until that happens, they’re opening the restaurant for some special one-off events…and delivery!\u003c/p>\n\u003cp>If you don’t have Valentine’s Day plans yet, you’ll want to book a spot ASAP to this abundant dinner that will feature marinated bay scallops, lamb shoulder with lamb bacon marmalade, pear ‘biji biji, and it includes canapés and a welcome cocktail. $95, with dinner served both on Thursday, February 14 (currently waitlist only) and Friday, February 15, with 6pm and 9pm seatings. It’s meant to be a festive experience with shared tables, so don’t expect a private two-top at this dinner.\u003c/p>\n\u003cfigure id=\"attachment_132405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-flatbread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Babaganoosh flatbread with crispy lamb bits, fresh herbs, and housemade Moroccan preserved lemon. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t want to leave your house? Noosh is doing things a little bit untraditionally, and has launched \u003cb>delivery\u003c/b> on \u003ca href=\"https://www.trycaviar.com/san-francisco/noosh-11393\">Caviar\u003c/a>! You can try their stunning dips and spreads, such as warm babaganoosh (their cute spelling), smoked labne with cucumbers and Aleppo, and a very notable red pepper muhammara; all spreads come with their daily housemade pita bread, which is so fluffy.\u003c/p>\n\u003cfigure id=\"attachment_132406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-calamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Greek po'boy from Noosh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also pita sandwiches, like a classic sabich (with hummus, eggplant, and an egg), or a Greek-inspired po’boy with fried calamari and smoked tzatziki. There are pillowy flatbreads shaped like a canoe that will remind you of Turkey, kebabs (including housemade halloumi kebabs topped with a rose-honey and Szechuan peppercorn mix), lamb meatballs (they’re loaded with flavor), a carrot salad, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Dishes vary for lunch and dinner; available daily 10:30am–2pm and 5:30pm–9pm. Order via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Celebrate International Women’s Day at La Cocina’s Week of Women in Food\u003c/h2>\n\u003cp>\u003ca href=\"https://lacocinasf.org/womeninfood\">A Week of Women in Food\u003c/a>\u003cbr>\nMarch 3–9\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_132407\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/el-pipila-nopales-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Nopales tacos with handmade tortillas from El Pípila. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>International Women’s Day is on March 8, so why not celebrate the talented and hardworking chefs of La Cocina for a week? These women chefs are collaborating in a series of ticketed dinners called \u003ca href=\"https://lacocinasf.org/womeninfood\">\u003cstrong>A Week of Women in Food\u003c/strong>\u003c/a>, featuring La Cocina chefs paired with top restaurateurs, winemakers, and bartenders. You can join El Pípila and August 1 Five, or chef Fernay McPherson (Minnie Bell’s Soul Movement) with Erin Wade (Homeroom). Each dinner will accommodate 45–60 guests in one seating for a multi-course meal, plus beer, wine, spirits, and non-alcoholic pairings from some of the most talented women in the beverage industry.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Get your tickets soon, some dinners are filling up. All proceeds from ticket sales benefit La Cocina’s incubator program that works to identify, support, and cultivate more women chefs and owners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visit Sasa in Japantown for a quality and affordable omakase experience, watch the Oscars over great food and cocktails at a gala event, get a sneak peek of Noosh at a pre-opening dinner and through delivery, and snag a seat at La Cocina’s Week of Women in Food.\u003c/p>\n\u003ch2>A Rare Find: an Affordable and Quality Omakase Experience in San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sasasf.com/#/\">Sasa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XwH1QudCpeP2\">22 Peace Plaza, Suite 530, San Francisco\u003c/a>\u003cbr>\nTue–Sun lunch 12pm–2:30pm and dinner 5pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_132398\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-hassun-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Sasa's opening hassun course with the chef tasting menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Usually, being a lover of sushi requires a flush bank account, especially if you’re a connoisseur of the good stuff, with many omakase experiences starting at $125 at most sushi counters in San Francisco. But what if I told you that tucked away in Japantown is a sushi place that has a chef tasting menu for $60, and it features some small dishes, plus quality nigiri selections (eight in all!), like umi masu (ocean trout from Tasmania) with shiso, and kinmedai (golden eye snapper) that is cherrywood cold smoked and served with yuzu kosho (spicy Japanese citrus paste). Each nigiri presentation has its own flavorful additions, from dabs of pickled plum paste to lime zest. The rice is also well-prepared and seasoned.\u003c/p>\n\u003cp>Just one clunker for me was the bafun uni from Hokkaido ($12 each) that I ordered as an addition — the quality of the nori wasn’t very notable and was soft.\u003cspan class=\"Apple-converted-space\"> But the huge glasses of sake they pour here help make up for it.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132400\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-nigiri-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Four of the nigiri selections (right to left): kampachi toro with lime zest; hirame with momeji (daikon paste); hon maguro or akami (with fresh wasabi); and madai with pickled plum paste. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Weida (David) Chen is also behind SF's \u003ca href=\"http://hinatasf.com\">Hinata\u003c/a>, which he opened in 2016. He was such a lover of Japanese food that he dropped out of college and decided to learn to make sushi. He was trained for six years by a Michelin-rated sushi chef in the Bay Area and assisted his master chef Takatoshi Toshi (Sushi Ran) at the Global Sushi Challenge in Tokyo, Japan in 2015 (they placed third).\u003c/p>\n\u003cfigure id=\"attachment_132401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132401 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-ikura-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The final two dishes of the sushi course: house-marinated ikura with Santa Barbara sea urchin, and negitoro with pickled daikon and nori. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.sasasf.com/#/menu\">menu\u003c/a> offers all kinds of options — you could just come in for a 10-piece nigiri tasting for $45, but then you’d miss the fun opening hassun and closing courses with the $60 chef omakase tasting, like corn tofu and akadashi (red miso) soup. There are also à la carte appetizers and larger plate options. They additionally offer lunch service, in case you’re looking for a special lunch treat, including a nine-piece chirashi bowl.\u003c/p>\n\u003cfigure id=\"attachment_132399\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-interior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">One side of Sasa's dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a handsome restaurant, with natural wood accents and tables, and contemporary black chairs. There’s a small sushi bar in the front corner, with room for four, but everyone is primarily sitting at tables. Also unusual: they have a table for large groups.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Ticket for the Most Over-the-Top Oscars Party in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a>\u003cbr>\nSunday, February 24\u003cbr>\n5pm–9pm, VIP at 4pm\u003cbr>\nCity View at Metreon\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tz9yi974gfD2\">135 4th St. #4000, San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/academy-of-friends-2019-gala-tickets-54074033891\">Tickets\u003c/a>: $300–$750; use code tablehopper for 20 percent off through 2/17\u003c/p>\n\u003cfigure id=\"attachment_132402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-2018-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">You'll eat very well thanks to some wonderful (and fun!) restaurant partners at the Academy of Friends gala. (The Maybeck's team really got into the circus theme!) \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What are your plans for Oscars night? If grazing your way through 18 tables from some of SF’s top restaurants, with cocktails, entertainment, and a beautiful view from Metreon’s City View venue sounds like your kind of night, then you’ll want to get your ticket to the 39th annual \u003ca href=\"http://www.academyoffriends.org/\">\u003cb>Academy of Friends\u003c/b>\u003c/a>\u003cb> Gala. \u003c/b>It’s a huge fundraiser for six Bay Area HIV/AIDS service organizations, and a popular event for the gay community (wait until you see the men in Speedos who are spray-painted gold to look like Oscars statuettes—just be careful not to hug them or you’ll get gold all over you).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is my third year curating the restaurants for the gala, and our generous restaurant partners really bring it! The lineup of restaurants this year includes ALX, Avery (VIP), Ayala, desserts from Bluestem Brasserie, Cento Osteria, China Live, Gio Gelati, the new Izakaya Sushi Ran, coffee and espresso drinks from Mr. Espresso to keep the party going, Michelin-starred Nico (VIP), Rooh, Slanted Door, Tank18, The Caviar Co. (VIP), The Saratoga, Uno Dos, and Trace. It’s going to be a fun feast.\u003c/p>\n\u003cfigure id=\"attachment_132403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-champs-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">A fun arrival at the Academy of Friends. Care for a glass of bubbles, dahling? \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be cocktail and wine stations, a silent auction with fantastic items (from artwork to restaurant gift certificates, like Maybeck’s!), live entertainment, and plenty of photo opps. The theme is Neptune’s Fantasy, so it’s going to be an underwater-themed world. Expect to see some mermaids.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Don’t miss the limited \u003cstrong>discount code\u003c/strong> (tablehopper), which is good for 20 percent off your ticket through February 17. 100 percent of proceeds are distributed to HIV/AIDS services. See you there!\u003c/p>\n\u003ch2>Enjoy a Sneak Peek of Noosh at These Dinners or With Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.2001fillmore.com\">Noosh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/11YuoVm7L682\">2001 Fillmore St., San Francisco\u003c/a>\u003cbr>\nValentine’s dinners ($95): reserve on \u003ca href=\"https://www.exploretock.com/noosh?tock_source=tock&tock_medium=search_nav\">Tock\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132404\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Delivery-Spread_PhotoCredCaviar-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delivery spread you can order from Noosh on Caviar. \u003ccite>(Caviar and Daniel Beck)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy Bay Area diners have been eagerly awaiting the opening of \u003ca href=\"https://www.2001fillmore.com\">\u003cb>Noosh\u003c/b>\u003c/a>\u003cb> \u003c/b>on Fillmore. This stylish and soulful Eastern Mediterranean restaurant from husband-and-wife chefs and co-founders Laura and Sayat Ozyilmaz and co-founder John Litz is opening very soon, but until that happens, they’re opening the restaurant for some special one-off events…and delivery!\u003c/p>\n\u003cp>If you don’t have Valentine’s Day plans yet, you’ll want to book a spot ASAP to this abundant dinner that will feature marinated bay scallops, lamb shoulder with lamb bacon marmalade, pear ‘biji biji, and it includes canapés and a welcome cocktail. $95, with dinner served both on Thursday, February 14 (currently waitlist only) and Friday, February 15, with 6pm and 9pm seatings. It’s meant to be a festive experience with shared tables, so don’t expect a private two-top at this dinner.\u003c/p>\n\u003cfigure id=\"attachment_132405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-flatbread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Babaganoosh flatbread with crispy lamb bits, fresh herbs, and housemade Moroccan preserved lemon. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t want to leave your house? Noosh is doing things a little bit untraditionally, and has launched \u003cb>delivery\u003c/b> on \u003ca href=\"https://www.trycaviar.com/san-francisco/noosh-11393\">Caviar\u003c/a>! You can try their stunning dips and spreads, such as warm babaganoosh (their cute spelling), smoked labne with cucumbers and Aleppo, and a very notable red pepper muhammara; all spreads come with their daily housemade pita bread, which is so fluffy.\u003c/p>\n\u003cfigure id=\"attachment_132406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-calamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Greek po'boy from Noosh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also pita sandwiches, like a classic sabich (with hummus, eggplant, and an egg), or a Greek-inspired po’boy with fried calamari and smoked tzatziki. There are pillowy flatbreads shaped like a canoe that will remind you of Turkey, kebabs (including housemade halloumi kebabs topped with a rose-honey and Szechuan peppercorn mix), lamb meatballs (they’re loaded with flavor), a carrot salad, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Dishes vary for lunch and dinner; available daily 10:30am–2pm and 5:30pm–9pm. Order via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Celebrate International Women’s Day at La Cocina’s Week of Women in Food\u003c/h2>\n\u003cp>\u003ca href=\"https://lacocinasf.org/womeninfood\">A Week of Women in Food\u003c/a>\u003cbr>\nMarch 3–9\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_132407\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/el-pipila-nopales-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Nopales tacos with handmade tortillas from El Pípila. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>International Women’s Day is on March 8, so why not celebrate the talented and hardworking chefs of La Cocina for a week? These women chefs are collaborating in a series of ticketed dinners called \u003ca href=\"https://lacocinasf.org/womeninfood\">\u003cstrong>A Week of Women in Food\u003c/strong>\u003c/a>, featuring La Cocina chefs paired with top restaurateurs, winemakers, and bartenders. You can join El Pípila and August 1 Five, or chef Fernay McPherson (Minnie Bell’s Soul Movement) with Erin Wade (Homeroom). Each dinner will accommodate 45–60 guests in one seating for a multi-course meal, plus beer, wine, spirits, and non-alcoholic pairings from some of the most talented women in the beverage industry.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Get your tickets soon, some dinners are filling up. All proceeds from ticket sales benefit La Cocina’s incubator program that works to identify, support, and cultivate more women chefs and owners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "In its 40th year, vegetarian restaurant pioneer Greens looks ahead",
"title": "In its 40th year, vegetarian restaurant pioneer Greens looks ahead",
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"content": "\u003cp>\u003ci>by \u003ca href=\"https://www.7x7.com/community/nickczap\">Nick Czap\u003c/a>\u003c/i>\u003c/p>\n\u003cp>Of the six paramitas—or perfections—of practice in Zen Buddhism, the first is generosity. Within the context of Buddhism, there's a curious twist to generosity, because when you consider an act of generosity in light of the interconnectedness of all things, it follows that there is no difference between the giver, the gift, and the receiver.\u003c/p>\n\u003cp>And while I'm not a Buddhist myself, a recent evening at Greens, on which I felt a particular oneness with the food, leads me to think there may be some truth to the idea.\u003c/p>\n\u003cp>There was another element at work as well, a longstanding affection for a San Francisco landmark that early on had shaped my perception of just how powerful the experience of eating at a restaurant could be, while demonstrating that vegetarian cuisine was as worthy of respect and reverence as any other.\u003c/p>\n\u003cp>As a newly minted San Franciscan, my first visit to \u003ca href=\"https://greensrestaurant.com/\">Greens\u003c/a> in the early 1990s was a revelation. A strict vegetarian at the time, my outlook on restaurants of the genre—shaped by leftist food co-op cafes, various Hare Krishna establishments, and the no-longer-extant British chain, Cranks—was correspondingly bleak. Imagine, then, the thrill of that long-ago summer evening in a vast, airy dining room, elegantly furnished and brilliantly illuminated by a Golden Gate sunset, and of food so beautiful, flavorful, and nourishing that it left an herbivore flushed with gratitude, and his omnivorous relatives feeling that they hadn't missed a thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the course of some recent outings to Fort Mason—for art fairs, open studios, and the odd beer-quenched afternoon at \u003ca href=\"https://www.7x7.com/first-taste-radhaus-beer-hall-fort-mason-2597192826.html\">Radhaus\u003c/a>—it occurred to me that Greens and I were due for a reunion. Coincidentally, Greens, which turns 40 this July, was at a pivotal juncture, having just emerged from a protracted closure, with a new chef in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_132352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x.jpg\" alt=\"Looking outside from inside Greens\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">\"When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed,\" said longtime chef Annie Somerville of Greens' interior. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering how radical it seemed in the early '90s, one wonders what SF made of Greens when it opened on the site of a former military base in 1979. The restaurant was founded by the San Francisco Zen Center, an organization that encompasses three Soto Zen Buddhist practice communities—at Green Gulch Farm in Marin, City Center in San Francisco, and Tassajara in the Ventana Wilderness. The vegetarian food at Tassajara—which invites members of the public for retreats in spring and summer—was very popular with visitors from the Bay Area, and the community surmised that the same food could attract a following in the city. A restaurant could serve as a place for Zen trainees to work and practice together, and if it succeeded, could help support the Zen Center financially.\u003c/p>\n\u003cp>Green's executive chef, Annie Somerville, came to the restaurant in 1981 after working in the kitchen at the Zen Center in SF, and as the head cook at Tassajara. \"When I came to Greens,\" she said with a note of amusement, \"it was supposed to be just a short stint.\" She worked alongside the restaurant's first chef, Deborah Madison, who established a culinary tone that continues to this day. \"I give credit to Deborah Madison for that—taking produce and turning it into something very beautiful on the plate.\"\u003c/p>\n\u003cp>Somerville emphasized that the success of the restaurant also owed much to its location. \"A lot of the experience of Greens is not just the food. When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed. At that point, 50 percent of our job is done.\"\u003c/p>\n\u003cp>Early last year, Somerville began gradually reducing her involvement in the restaurant's day-to-day operations. \"I've worked at Greens for 37 years,\" she said. \"It's very much a part of my life. But I can just say that at some point you know it's time for change. It was time for me to step back, and it was time for the restaurant for me to step back.\" To that end, in the middle of last year, Greens hired Denise St. Onge, an experienced young chef, as its chef de cuisine. When I met with St. Onge recently, she talked about her personal connection to Greens.\u003c/p>\n\u003cfigure id=\"attachment_132353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1.jpg\" alt=\"Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>St. Onge, who is half-Thai, was raised Buddhist and grew up both in Thailand and in the Oakland hills. \"My mother was a chef in Oakland, at the Vulcan Cafe,\" she said, \"and my sister and I traveled a lot as kids, and became foodies naturally through that experience. My mom passed away from cancer in 1998, and during that journey with her, we started a vegetarian macrobiotic diet, did a lot of meditation, and came to Greens a lot. It was probably 1995. I always thought it was a really beautiful restaurant and institution, and a very peaceful place.\"\u003c/p>\n\u003cp>After studying international relations at SF State, St. Onge decided she wanted to cook. \"I started off as a stage at Michael Mina,\" which at the time was one of only two two-Michelin-star restaurants in the city, \"and worked for free until they hired me.\" In the years that followed, she worked at a number of the city's most highly regarded restaurants, including Gary Danko, SPQR, Prospect, and Atelier Crenn. Greens, as it happened, would prove to be something of a baptism by fire.\u003c/p>\n\u003cp>On June 20, shortly after St. Onge was hired, a blaze broke out in the kitchen's ventilation system. Greens announced that it would be \"closed for a few weeks\" to repair the damage. Fire inspectors, however, discovered a number of issues, which led to a decision to replace the entire kitchen, and a closure that would ultimately last four months. The reopening in mid-October, in the midst of a socially conscious investing conference at Fort Mason, was anything but soft. Greens' general manager, Min Kim, described the scenario: \"Denise had to execute a full dining room and 26 other private events in three and a half days. After that, we were ready for anything.\"\u003c/p>\n\u003cp>On an evening in mid-December, Greens seemed to be fully back in its groove. The only discernible difference was that the dining room looked especially snappy, its new chairs and carpets, and a fresh coat of paint a fringe benefit of the four-month closure. The sun had not quite set, and from our table by the window, my wife and I could just make out the fog-cloaked towers of the bridge and the masts of the sailboats lilting gently in the nearby marina. The mood was serene, the lighting soft, a refreshing respite from the glare of the halogens favored by so many restaurants in an age of social media.\u003c/p>\n\u003cp>As we took turns nipping into a bowl of almonds that had been tossed in olive oil and sea salt and slow-roasted to a brilliant crunch, I sipped a brisk, bright negroni—a blend of Botanist Islay dry gin, Carpano Antica sweet vermouth, and the bitter apéritif liqueur, Gran Classico.\u003c/p>\n\u003cfigure id=\"attachment_132354\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132354\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2.jpg\" alt=\"A carrot-ginger soup garnished with a plump falafel.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">On a recent evening, dinner began with a carrot-ginger soup garnished with a plump falafel. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a first course, I chose carrot-ginger soup. Delightfully colorful, a rich orange-ocher, it was garnished with a single, plump falafel and some juicy micro greens—radish or arugula, possibly. Warm, sweet, and savory with a subtle gingery kick, it was comforting, fortifying, and invigorating all at once.\u003c/p>\n\u003cp>We then shared a wonderfully sweet and juicy Warren pear, poached in white wine and mulling spices, charcoal-grilled, and garnished with spicy greens in a tangy vinaigrette and a scattering of toasted hazelnuts. Equally scrumptious was a dish of griddle cakes—gently seared, delicately savory rounds made from a batter of cheddar cauliflower florets, egg yolk, feta cheese, chili flakes, scallions, and the Mexican corn flour masa harina.\u003c/p>\n\u003cp>For the main, we divvied up a pizza, a handsome pie with a crisp-crumbly crust—made from a mix of cornmeal and ultra-finely-ground 00 flour—topped with roasted squash, caramelized onion, Asiago and goat cheese, and an assertively flavorful pesto made from pine nuts, scallions, Parmigiano-Reggiano, garlic, and olive oil.\u003c/p>\n\u003cp>Of the five enticing desserts, we chose two: a warm and fragrant apple galette à la house-made butter pecan ice cream; and a spot-on butterscotch pot de crème topped with a delectably crisp and buttery-sweet cacao nib tuile.\u003c/p>\n\u003cp>If the food felt familiar, and reassuringly so, it's because St. Onge is as keenly interested in where Greens came from as where it's going. \"I've been studying the Greens cookbooks,\" she said, \"and looking through all of our files of past menus,\" studying the influences that Madison first brought to the kitchen, and the way the food had evolved during Somerville's tenure. \"I personally have a lot of ideas about where we can grow on the menu, incorporating more vegan options, and also incorporating Zen Buddhist heritage.\"\u003c/p>\n\u003cfigure id=\"attachment_132355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3.jpg\" alt=\"Cauliflower griddlecakes.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower griddlecakes. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville, who still shops for the restaurant at the Ferry Plaza farmers' market and makes herself available for menu ideas and other consultations, expressed a deep trust in St. Onge's instincts. \"Denise is much younger than I am, and has worked in a number of great restaurants,\" she said. \"We're lucky to have someone there who has a sense of the place and respects it. We're a time-honored place, and at the same time, people want change. It's good to let things evolve. If a dish clicks, the customers will tell us. And we listen to them.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/greens-restaurant-celebrates-40-years-2627114758.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by \u003ca href=\"https://www.7x7.com/community/nickczap\">Nick Czap\u003c/a>\u003c/i>\u003c/p>\n\u003cp>Of the six paramitas—or perfections—of practice in Zen Buddhism, the first is generosity. Within the context of Buddhism, there's a curious twist to generosity, because when you consider an act of generosity in light of the interconnectedness of all things, it follows that there is no difference between the giver, the gift, and the receiver.\u003c/p>\n\u003cp>And while I'm not a Buddhist myself, a recent evening at Greens, on which I felt a particular oneness with the food, leads me to think there may be some truth to the idea.\u003c/p>\n\u003cp>There was another element at work as well, a longstanding affection for a San Francisco landmark that early on had shaped my perception of just how powerful the experience of eating at a restaurant could be, while demonstrating that vegetarian cuisine was as worthy of respect and reverence as any other.\u003c/p>\n\u003cp>As a newly minted San Franciscan, my first visit to \u003ca href=\"https://greensrestaurant.com/\">Greens\u003c/a> in the early 1990s was a revelation. A strict vegetarian at the time, my outlook on restaurants of the genre—shaped by leftist food co-op cafes, various Hare Krishna establishments, and the no-longer-extant British chain, Cranks—was correspondingly bleak. Imagine, then, the thrill of that long-ago summer evening in a vast, airy dining room, elegantly furnished and brilliantly illuminated by a Golden Gate sunset, and of food so beautiful, flavorful, and nourishing that it left an herbivore flushed with gratitude, and his omnivorous relatives feeling that they hadn't missed a thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the course of some recent outings to Fort Mason—for art fairs, open studios, and the odd beer-quenched afternoon at \u003ca href=\"https://www.7x7.com/first-taste-radhaus-beer-hall-fort-mason-2597192826.html\">Radhaus\u003c/a>—it occurred to me that Greens and I were due for a reunion. Coincidentally, Greens, which turns 40 this July, was at a pivotal juncture, having just emerged from a protracted closure, with a new chef in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_132352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x.jpg\" alt=\"Looking outside from inside Greens\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">\"When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed,\" said longtime chef Annie Somerville of Greens' interior. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering how radical it seemed in the early '90s, one wonders what SF made of Greens when it opened on the site of a former military base in 1979. The restaurant was founded by the San Francisco Zen Center, an organization that encompasses three Soto Zen Buddhist practice communities—at Green Gulch Farm in Marin, City Center in San Francisco, and Tassajara in the Ventana Wilderness. The vegetarian food at Tassajara—which invites members of the public for retreats in spring and summer—was very popular with visitors from the Bay Area, and the community surmised that the same food could attract a following in the city. A restaurant could serve as a place for Zen trainees to work and practice together, and if it succeeded, could help support the Zen Center financially.\u003c/p>\n\u003cp>Green's executive chef, Annie Somerville, came to the restaurant in 1981 after working in the kitchen at the Zen Center in SF, and as the head cook at Tassajara. \"When I came to Greens,\" she said with a note of amusement, \"it was supposed to be just a short stint.\" She worked alongside the restaurant's first chef, Deborah Madison, who established a culinary tone that continues to this day. \"I give credit to Deborah Madison for that—taking produce and turning it into something very beautiful on the plate.\"\u003c/p>\n\u003cp>Somerville emphasized that the success of the restaurant also owed much to its location. \"A lot of the experience of Greens is not just the food. When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed. At that point, 50 percent of our job is done.\"\u003c/p>\n\u003cp>Early last year, Somerville began gradually reducing her involvement in the restaurant's day-to-day operations. \"I've worked at Greens for 37 years,\" she said. \"It's very much a part of my life. But I can just say that at some point you know it's time for change. It was time for me to step back, and it was time for the restaurant for me to step back.\" To that end, in the middle of last year, Greens hired Denise St. Onge, an experienced young chef, as its chef de cuisine. When I met with St. Onge recently, she talked about her personal connection to Greens.\u003c/p>\n\u003cfigure id=\"attachment_132353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1.jpg\" alt=\"Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>St. Onge, who is half-Thai, was raised Buddhist and grew up both in Thailand and in the Oakland hills. \"My mother was a chef in Oakland, at the Vulcan Cafe,\" she said, \"and my sister and I traveled a lot as kids, and became foodies naturally through that experience. My mom passed away from cancer in 1998, and during that journey with her, we started a vegetarian macrobiotic diet, did a lot of meditation, and came to Greens a lot. It was probably 1995. I always thought it was a really beautiful restaurant and institution, and a very peaceful place.\"\u003c/p>\n\u003cp>After studying international relations at SF State, St. Onge decided she wanted to cook. \"I started off as a stage at Michael Mina,\" which at the time was one of only two two-Michelin-star restaurants in the city, \"and worked for free until they hired me.\" In the years that followed, she worked at a number of the city's most highly regarded restaurants, including Gary Danko, SPQR, Prospect, and Atelier Crenn. Greens, as it happened, would prove to be something of a baptism by fire.\u003c/p>\n\u003cp>On June 20, shortly after St. Onge was hired, a blaze broke out in the kitchen's ventilation system. Greens announced that it would be \"closed for a few weeks\" to repair the damage. Fire inspectors, however, discovered a number of issues, which led to a decision to replace the entire kitchen, and a closure that would ultimately last four months. The reopening in mid-October, in the midst of a socially conscious investing conference at Fort Mason, was anything but soft. Greens' general manager, Min Kim, described the scenario: \"Denise had to execute a full dining room and 26 other private events in three and a half days. After that, we were ready for anything.\"\u003c/p>\n\u003cp>On an evening in mid-December, Greens seemed to be fully back in its groove. The only discernible difference was that the dining room looked especially snappy, its new chairs and carpets, and a fresh coat of paint a fringe benefit of the four-month closure. The sun had not quite set, and from our table by the window, my wife and I could just make out the fog-cloaked towers of the bridge and the masts of the sailboats lilting gently in the nearby marina. The mood was serene, the lighting soft, a refreshing respite from the glare of the halogens favored by so many restaurants in an age of social media.\u003c/p>\n\u003cp>As we took turns nipping into a bowl of almonds that had been tossed in olive oil and sea salt and slow-roasted to a brilliant crunch, I sipped a brisk, bright negroni—a blend of Botanist Islay dry gin, Carpano Antica sweet vermouth, and the bitter apéritif liqueur, Gran Classico.\u003c/p>\n\u003cfigure id=\"attachment_132354\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132354\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2.jpg\" alt=\"A carrot-ginger soup garnished with a plump falafel.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">On a recent evening, dinner began with a carrot-ginger soup garnished with a plump falafel. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a first course, I chose carrot-ginger soup. Delightfully colorful, a rich orange-ocher, it was garnished with a single, plump falafel and some juicy micro greens—radish or arugula, possibly. Warm, sweet, and savory with a subtle gingery kick, it was comforting, fortifying, and invigorating all at once.\u003c/p>\n\u003cp>We then shared a wonderfully sweet and juicy Warren pear, poached in white wine and mulling spices, charcoal-grilled, and garnished with spicy greens in a tangy vinaigrette and a scattering of toasted hazelnuts. Equally scrumptious was a dish of griddle cakes—gently seared, delicately savory rounds made from a batter of cheddar cauliflower florets, egg yolk, feta cheese, chili flakes, scallions, and the Mexican corn flour masa harina.\u003c/p>\n\u003cp>For the main, we divvied up a pizza, a handsome pie with a crisp-crumbly crust—made from a mix of cornmeal and ultra-finely-ground 00 flour—topped with roasted squash, caramelized onion, Asiago and goat cheese, and an assertively flavorful pesto made from pine nuts, scallions, Parmigiano-Reggiano, garlic, and olive oil.\u003c/p>\n\u003cp>Of the five enticing desserts, we chose two: a warm and fragrant apple galette à la house-made butter pecan ice cream; and a spot-on butterscotch pot de crème topped with a delectably crisp and buttery-sweet cacao nib tuile.\u003c/p>\n\u003cp>If the food felt familiar, and reassuringly so, it's because St. Onge is as keenly interested in where Greens came from as where it's going. \"I've been studying the Greens cookbooks,\" she said, \"and looking through all of our files of past menus,\" studying the influences that Madison first brought to the kitchen, and the way the food had evolved during Somerville's tenure. \"I personally have a lot of ideas about where we can grow on the menu, incorporating more vegan options, and also incorporating Zen Buddhist heritage.\"\u003c/p>\n\u003cfigure id=\"attachment_132355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3.jpg\" alt=\"Cauliflower griddlecakes.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower griddlecakes. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville, who still shops for the restaurant at the Ferry Plaza farmers' market and makes herself available for menu ideas and other consultations, expressed a deep trust in St. Onge's instincts. \"Denise is much younger than I am, and has worked in a number of great restaurants,\" she said. \"We're lucky to have someone there who has a sense of the place and respects it. We're a time-honored place, and at the same time, people want change. It's good to let things evolve. If a dish clicks, the customers will tell us. And we listen to them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/greens-restaurant-celebrates-40-years-2627114758.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: A Taste of La Calenda, Ramen Night, Valentine’s Day Dinners",
"title": "Table Talk: A Taste of La Calenda, Ramen Night, Valentine’s Day Dinners",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Take a look at the new Mexican restaurant, La Calenda, from Thomas Keller Restaurant Group, The Saratoga is hosting a weekly ramen special on Wednesdays, and three Valentine’s Day dinners worth the expense and hassle of going out on a very busy night of hearts and flowers.\u003c/p>\n\u003ch2>Thomas Keller’s Mexican Restaurant, La Calenda, Is Unsurprisingly Quite Delicious\u003c/h2>\n\u003cp>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003cbr>\n\u003ca href=\"http://6518%20Washington%20St,%20Yountville,%20CA%2094599\">6518 Washington St., Yountville\u003c/a>\u003cbr>\nOpen daily 5pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_132304\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-negroni-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Negroni de Hongos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an unexpected move from the Thomas Keller Restaurant Group, they opened a casual Mexican restaurant in Yountville, in the former Hurley’s, where you’ll now find destination-worthy tacos and more. \u003cstrong>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003c/strong>'s chef de cuisine is Kaelin Ulrich Trilling, who was raised in Oaxaca — he worked on his father’s tomato farm, and his mother, Susana Trilling, is a known culinary personality, with a PBS series and cooking school (Seasons of My Heart), and many cookbooks.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>At La Calenda, he was able to introduce purveyors and artisans from his home region to Yountville. Dried chiles — including chilhuacle negro, costeño rojo, and chile mixe — are from Oaxaca, and they use Tamoa to source heirloom corn from various regions of Central and Southern Mexico, including multigenerational corn growers and tortilleros. But then there’s a focus on our fantastic local products as well, like beans from Rancho Gordo, mushrooms from Connie Green of Wineforest Wild Foods, and goat milk from Sonoma County. The French Laundry Culinary Garden supplies traditional herbs, including pápalo, pipicha, and cilantro criollo, and will increase its production of squash year-round, and the kitchen will use its blossoms, fruit, and seeds.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132305\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-chips-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Totopos, guacamole, and salsas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The totopos are so good here, it looks like TKRG will need to figure out how to sell them separately in stores (please do that), and the accompanying salsa verde and the brick red salsa mixe are stellar, plus a perfectly seasoned guacamole that will become your new gold standard ($13 for all). Add in an order of the queso fundido ($11)—made with queso Chihuahua — and prepare to get a crush on the smoky salsa a las brasas. It’s also your first encounter with the housemade tortillas here — on our visit, they were tortillas rojas, so fragrant and earthy.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The tamal de calabaza ($6) has a delicate, creamy texture, with vegetal notes from the hoja santa and comes with a puree of butternut squash, and spicy black bean salsa with aji amarillo.\u003c/p>\n\u003cfigure id=\"attachment_132306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-barbacoa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tacos de barbacoa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meats really shine here, from the juicy tacos al pastor (shaved off a trompo/vertical spit) with roasted pineapple, shaved onion, and an outstanding salsa morita ($11 for two), to the rich and deeply savory tacos de barbacoa, with braised short rib topped with a verdant blanket of salsa avocado, plus cilantro and an unexpected spicy sprig of watercress ($13 for two). We were happy to have more of the roja tortillas.\u003c/p>\n\u003cfigure id=\"attachment_132307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Puerco en mole verde and beans hiding under Swiss chard leaves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there’s the plato fuerte of puerco en mole verde ($22), thick slices of the most tender and pork jowl (prepared sous vide for eight hours and then finished on the wood-fired grill), so you get a satisfyingly seared exterior on the fat-laced meat, served with creamy Rancho Gordo white beans in green mole, all hiding under a few baby Swiss chard leaves.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-papel-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Avión de Papel cocktail (made with tequila). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a children’s menu, and quite the cocktail list for adults (most of the drinks are pre-batched to keep up with volume, the bar gets absolutely slammed). Try their spin on a Paper Plane (Avión de Papel) made with tequila, a great cocktail to start your meal with, and the Negroni with mezcal and porcini-infused Campari is savory and a good match with the tacos de barbacoa. The bar team is talented and fun, so hang out in the bar area if you can for a drink. In selecting local wines, the La Calenda team worked with the Mexican-American Vintner’s Association (MAVA), a nonprofit association in Napa Valley that partners with Latinix vintners and winemakers.\u003c/p>\n\u003cfigure id=\"attachment_132308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-dining-room-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">La Calenda's front dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lively restaurant is now open nightly until 11pm, and doesn’t take reservations (unless you have a group of 10 or more), so expect a wait — unless you’re like me and come in midweek at 9:15pm and find all the room you need; you can also order food to go. It has a casual hacienda style, with wood tables and high-backed chairs, and all the dishware and glasses are made by various artisans in Oaxaca. It’s approachable, welcoming, and family-friendly, with extremely attentive service, and is also pretty high-volume, a far cry from the hushed atmosphere at The French Laundry.\u003c/p>\n\u003ch2>A Wednesday Ramen Special at The Saratoga\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FNaoRG6BZz82\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132310\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132310\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/saratoga-ramen-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Wednesday night ramen at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rainy, chilly nights are built for ramen, and \u003ca href=\"http://www.thesaratogasf.com\">\u003cb>The Saratoga\u003c/b>\u003c/a> is offering a weekly ramen special every Wednesday through February 13th. The first two weeks were a pop-up of sorts with chef Dennis Lee of Namu Gaji, serving his garlic-sesame-miso ramen with crispy delicata squash, roast tomato, bean sprouts, shiitake, mizuna, sesame mayu, nori, and onsen egg ($16). For the coming weeks, The Saratoga’s chef Francisco Baca will be offering his own bowl, and you can take your pick of some Japanese whiskey pairings (The Saratoga is known for their shimmering wall and selection of whiskey). A perfect Wednesday winter’s night: whiskey and ramen. Follow \u003ca href=\"https://www.instagram.com/thesaratogasf/\">@thesaratogasf\u003c/a> for menu updates.\u003c/p>\n\u003ch2>Three Options for Valentine’s Day That Are Worth Going Out For\u003c/h2>\n\u003cp>February 14, 2019\u003cbr>\n\u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/nURoAS2YjPw\">330 Gough St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132312\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132312\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/nightbird-amuse-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">A meal at Nightbird is always full of exquisite bites like this quail egg in a nest of fried shallots with brown butter sauce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for something that’s the right balance of romance and camp, \u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cb>Nightbird\u003c/b>\u003c/a> is offering a \"Fairytale Love\" menu for $200, which will feature food moments in movie scenes about love. Chef Alter and her partner Ron Boyd are celebrating their lucky 13 anniversary and they’re both February babies, so they’re excited to celebrate with guests!\u003c/p>\n\u003cp>\u003ca href=\"https://www.a16pizza.com\">A16\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ZbPHJwLYdDn\">2355 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Another birthday is at \u003ca href=\"https://www.a16pizza.com\">\u003cb>A16\u003c/b>\u003c/a>, which is turning 15 on February 14! Chef Nicolette Manescalchi has created a classic Southern Italian menu, a \u003ca href=\"https://a16pizza.us5.list-manage.com/track/click?u=6d9741e414a1d9767da4f9bff&id=bdb2b0b17a&e=99241dee9c\">Lover's Feast\u003c/a>, and Wine Director Shelley Lindgren is pouring wines that have become a part of the A16 family along with some rare gems. The family-style dinner ($98 per person) includes Kumamoto oysters with Meyer lemon, ogo seaweed, olio nuovo; beet tonnarelli with sour orange, garlic, goat milk ricotta salata; and acqua pazza lobster.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">Night Fishing: Ostara\u003c/a>\u003cbr>\nThe Midway\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KqNySNJqbqp\">900 Marin St., San Francisco\u003c/a>\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/night-fishing-ostara-tickets-54952327892\">Tickets\u003c/a>: $125\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For a completely artsy dinner, one of The Midway Gallery's resident artists, Isis Hockenos, returns with another one of her \u003ca href=\"https://www.youtube.com/watch?v=JS0N4airO6U\">surreal dining events\u003c/a>, \u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">\u003cb>Night Fishing: Ostara\u003c/b>\u003c/a>. Descend into a magical, mythical realm of enchanted revelers, bewitching nymphs, and playful satyrs, and feel whispers of the approaching days of Spring. There will be music and muses and merry-makers, and a seasonal, multi-course dinner with wine pairings. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Take a look at the new Mexican restaurant, La Calenda, from Thomas Keller Restaurant Group, The Saratoga is hosting a weekly ramen special on Wednesdays, and three Valentine’s Day dinners worth the expense and hassle of going out on a very busy night of hearts and flowers.\u003c/p>\n\u003ch2>Thomas Keller’s Mexican Restaurant, La Calenda, Is Unsurprisingly Quite Delicious\u003c/h2>\n\u003cp>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003cbr>\n\u003ca href=\"http://6518%20Washington%20St,%20Yountville,%20CA%2094599\">6518 Washington St., Yountville\u003c/a>\u003cbr>\nOpen daily 5pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_132304\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-negroni-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Negroni de Hongos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an unexpected move from the Thomas Keller Restaurant Group, they opened a casual Mexican restaurant in Yountville, in the former Hurley’s, where you’ll now find destination-worthy tacos and more. \u003cstrong>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003c/strong>'s chef de cuisine is Kaelin Ulrich Trilling, who was raised in Oaxaca — he worked on his father’s tomato farm, and his mother, Susana Trilling, is a known culinary personality, with a PBS series and cooking school (Seasons of My Heart), and many cookbooks.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>At La Calenda, he was able to introduce purveyors and artisans from his home region to Yountville. Dried chiles — including chilhuacle negro, costeño rojo, and chile mixe — are from Oaxaca, and they use Tamoa to source heirloom corn from various regions of Central and Southern Mexico, including multigenerational corn growers and tortilleros. But then there’s a focus on our fantastic local products as well, like beans from Rancho Gordo, mushrooms from Connie Green of Wineforest Wild Foods, and goat milk from Sonoma County. The French Laundry Culinary Garden supplies traditional herbs, including pápalo, pipicha, and cilantro criollo, and will increase its production of squash year-round, and the kitchen will use its blossoms, fruit, and seeds.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132305\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-chips-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Totopos, guacamole, and salsas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The totopos are so good here, it looks like TKRG will need to figure out how to sell them separately in stores (please do that), and the accompanying salsa verde and the brick red salsa mixe are stellar, plus a perfectly seasoned guacamole that will become your new gold standard ($13 for all). Add in an order of the queso fundido ($11)—made with queso Chihuahua — and prepare to get a crush on the smoky salsa a las brasas. It’s also your first encounter with the housemade tortillas here — on our visit, they were tortillas rojas, so fragrant and earthy.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The tamal de calabaza ($6) has a delicate, creamy texture, with vegetal notes from the hoja santa and comes with a puree of butternut squash, and spicy black bean salsa with aji amarillo.\u003c/p>\n\u003cfigure id=\"attachment_132306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-barbacoa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tacos de barbacoa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meats really shine here, from the juicy tacos al pastor (shaved off a trompo/vertical spit) with roasted pineapple, shaved onion, and an outstanding salsa morita ($11 for two), to the rich and deeply savory tacos de barbacoa, with braised short rib topped with a verdant blanket of salsa avocado, plus cilantro and an unexpected spicy sprig of watercress ($13 for two). We were happy to have more of the roja tortillas.\u003c/p>\n\u003cfigure id=\"attachment_132307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Puerco en mole verde and beans hiding under Swiss chard leaves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there’s the plato fuerte of puerco en mole verde ($22), thick slices of the most tender and pork jowl (prepared sous vide for eight hours and then finished on the wood-fired grill), so you get a satisfyingly seared exterior on the fat-laced meat, served with creamy Rancho Gordo white beans in green mole, all hiding under a few baby Swiss chard leaves.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-papel-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Avión de Papel cocktail (made with tequila). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a children’s menu, and quite the cocktail list for adults (most of the drinks are pre-batched to keep up with volume, the bar gets absolutely slammed). Try their spin on a Paper Plane (Avión de Papel) made with tequila, a great cocktail to start your meal with, and the Negroni with mezcal and porcini-infused Campari is savory and a good match with the tacos de barbacoa. The bar team is talented and fun, so hang out in the bar area if you can for a drink. In selecting local wines, the La Calenda team worked with the Mexican-American Vintner’s Association (MAVA), a nonprofit association in Napa Valley that partners with Latinix vintners and winemakers.\u003c/p>\n\u003cfigure id=\"attachment_132308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-dining-room-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">La Calenda's front dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lively restaurant is now open nightly until 11pm, and doesn’t take reservations (unless you have a group of 10 or more), so expect a wait — unless you’re like me and come in midweek at 9:15pm and find all the room you need; you can also order food to go. It has a casual hacienda style, with wood tables and high-backed chairs, and all the dishware and glasses are made by various artisans in Oaxaca. It’s approachable, welcoming, and family-friendly, with extremely attentive service, and is also pretty high-volume, a far cry from the hushed atmosphere at The French Laundry.\u003c/p>\n\u003ch2>A Wednesday Ramen Special at The Saratoga\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FNaoRG6BZz82\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132310\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132310\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/saratoga-ramen-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Wednesday night ramen at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rainy, chilly nights are built for ramen, and \u003ca href=\"http://www.thesaratogasf.com\">\u003cb>The Saratoga\u003c/b>\u003c/a> is offering a weekly ramen special every Wednesday through February 13th. The first two weeks were a pop-up of sorts with chef Dennis Lee of Namu Gaji, serving his garlic-sesame-miso ramen with crispy delicata squash, roast tomato, bean sprouts, shiitake, mizuna, sesame mayu, nori, and onsen egg ($16). For the coming weeks, The Saratoga’s chef Francisco Baca will be offering his own bowl, and you can take your pick of some Japanese whiskey pairings (The Saratoga is known for their shimmering wall and selection of whiskey). A perfect Wednesday winter’s night: whiskey and ramen. Follow \u003ca href=\"https://www.instagram.com/thesaratogasf/\">@thesaratogasf\u003c/a> for menu updates.\u003c/p>\n\u003ch2>Three Options for Valentine’s Day That Are Worth Going Out For\u003c/h2>\n\u003cp>February 14, 2019\u003cbr>\n\u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/nURoAS2YjPw\">330 Gough St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132312\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132312\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/nightbird-amuse-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">A meal at Nightbird is always full of exquisite bites like this quail egg in a nest of fried shallots with brown butter sauce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for something that’s the right balance of romance and camp, \u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cb>Nightbird\u003c/b>\u003c/a> is offering a \"Fairytale Love\" menu for $200, which will feature food moments in movie scenes about love. Chef Alter and her partner Ron Boyd are celebrating their lucky 13 anniversary and they’re both February babies, so they’re excited to celebrate with guests!\u003c/p>\n\u003cp>\u003ca href=\"https://www.a16pizza.com\">A16\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ZbPHJwLYdDn\">2355 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Another birthday is at \u003ca href=\"https://www.a16pizza.com\">\u003cb>A16\u003c/b>\u003c/a>, which is turning 15 on February 14! Chef Nicolette Manescalchi has created a classic Southern Italian menu, a \u003ca href=\"https://a16pizza.us5.list-manage.com/track/click?u=6d9741e414a1d9767da4f9bff&id=bdb2b0b17a&e=99241dee9c\">Lover's Feast\u003c/a>, and Wine Director Shelley Lindgren is pouring wines that have become a part of the A16 family along with some rare gems. The family-style dinner ($98 per person) includes Kumamoto oysters with Meyer lemon, ogo seaweed, olio nuovo; beet tonnarelli with sour orange, garlic, goat milk ricotta salata; and acqua pazza lobster.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">Night Fishing: Ostara\u003c/a>\u003cbr>\nThe Midway\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KqNySNJqbqp\">900 Marin St., San Francisco\u003c/a>\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/night-fishing-ostara-tickets-54952327892\">Tickets\u003c/a>: $125\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a completely artsy dinner, one of The Midway Gallery's resident artists, Isis Hockenos, returns with another one of her \u003ca href=\"https://www.youtube.com/watch?v=JS0N4airO6U\">surreal dining events\u003c/a>, \u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">\u003cb>Night Fishing: Ostara\u003c/b>\u003c/a>. Descend into a magical, mythical realm of enchanted revelers, bewitching nymphs, and playful satyrs, and feel whispers of the approaching days of Spring. There will be music and muses and merry-makers, and a seasonal, multi-course dinner with wine pairings. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>[contextly_sidebar id=\"yHreFaWmAEmHiWtfeLBAmcGDHKywkjyz\"]\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"title": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk gives you a taste of what’s on the menu at the newly opened El Pípila in SoMa and Paper Rooster in the Tenderloin, plus a crab feast for Valentine’s Day, and two ongoing prime rib specials.\u003c/p>\n\u003ch2>Enjoy a Meal of Soulful, Guanajuatan Cuisine at El Pípila\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elpipila.com\">El Pípila\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5PSEEL221D22\">879 Brannan St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Sat 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_132246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/shrimp-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shrimp tacos with crema, pico de gallo, and cabbage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing like home cooking, and at the newly open \u003ca href=\"https://www.elpipila.com\">\u003cstrong>El Pípila\u003c/strong>\u003c/a> in SoMa, you can pretend owner Guadalupe Guerrero and her daughters Brenda and Alejandra are cooking just for you. This stylish counter restaurant is a dream come true for this hardworking family who has been working on this restaurant for over five years (Guadalupe was accepted in the La Cocina incubator program in 2012). It also took a number of partners, architects, contractors, and more who offered in-kind donations and pro bono services to pull it all off, and now we all benefit by having this hard-won restaurant in our city.\u003c/p>\n\u003cfigure id=\"attachment_132247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pozole-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1200x799.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A tasting portion of the pozole verde at El Pípila, a San Francisco favorite. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is based on authentic dishes from Guanajuato and special family recipes, with everything made by hand — Guadalupe’s pozole verde (with bacon) is a must, a bright and super-satisfying tomatillo-based chicken stew with cilantro, serrano chiles, and garlic. It will fix any cold or bad day — there's a reason it has a dedicated following.\u003c/p>\n\u003cp>There are hearty enchiladas, her famed beef albondigas, sopes, a variety of flautas, and the tacos include a savory nopales taco with chile negro, their famous carnitas, and lightly fried shrimp tacos with pico de gallo, a Guerrero family favorite. Tortillas are made by hand with fresh masa from Oakland’s La Finca Tortillería, and you can also try the bigote dorado, a large corn masa pocket filled with carne asada, lettuce, cream, and queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_132244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pipila-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">El Pípila is now a stylish counter restaurant in SoMa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since they’re right across from Airbnb, you’ll also find some updated dishes, like a kale salad with fresh nopales, pinto beans, cherry tomatoes, red onion, queso fresco, and spicy cilantro vinaigrette that brings it all together — it’s a healthy yet hearty main dish salad.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132243\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/guerrero-family-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Brenda and Guadalupe Guerrero. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Guadalupe first emigrated to the United States in 1998, she worked 12-hour days at a taqueria in Berkeley, seven days a week, in order to save up enough money to bring her two daughters here. And now they're all working together, in their very own restaurant that is full of heart and soul and pride. It's a sweet ending, just like their chocoflan.\u003c/p>\n\u003ch2>A New Chinese-American Sandwich Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fWgkebNMo2G2\">670 Larkin St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-fried-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Warrior fried chicken sandwich with housemade sriracha chips and a freshly made ginger soda. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sandwich lovers, if you’re looking to mix up your usual selection of turkey, banh mi, or an Italian combo, there’s a new Chinese-American sandwich shop in the Tenderloin called \u003cstrong>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a> \u003c/strong>in the former The Chairman location. SF native and exceedingly kind owner Stanley Yee is a first-time restaurant owner, and puts so much thought into the assembly of these sandwiches, which are either made with chicken or are vegetarian.\u003c/p>\n\u003cfigure id=\"attachment_132240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-emperor-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Emperor chicken sandwich with hoisin mayo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emperor is like a rich chicken salad (it’s a wetter style of sandwich) made of roasted halal chicken dressed with hoisin-mayo, plus crispy chicken skin inside, sliced housemade pickles, spring onion, and sliced tomato, all nestled in a torpedo roll from Panorama that comes with griddle marks from a panino press (the Reserve is made with XO sauce instead of hoisin). It has a little kick to it and is quite a hearty sandwich for $10. I recommend getting a side of the housemade sriracha chips ($3.25) and putting some in your sandwich as you eat it for extra crunch. There are six chicken sandwiches to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are also two fried chicken options, with jasmine tea–brined chicken, garlic aioli, and tomatoes; if you get the Warrior, you get housemade Vietnamese pickles, while the General comes with sweet chile sauce and greens. The fried chicken has a dark and craggy coating (but isn’t covered with too much breading) and has a juicy interior, which contrasts perfectly with the sliced pickle. There are a couple fried sriracha tofu options as well.\u003c/p>\n\u003cp>Vegetarians will also find a five-spice eggplant and mushroom sandwich, or fennel-artichoke salad, or roasted Chinese BBQ sweet potatoes. Sadly the winter tomatoes were rather wan, but here’s hoping Yee sources some that have a bit more life and color to them until summer tomatoes return in all their glory.\u003c/p>\n\u003cp>There are housemade sodas as well, made with his own syrups—“The Super” ginger ale is bright and spicy, and comes with ginger syrup, fresh lime juice, lime rind, and carbonated water, and is an awesome soda to pair with the chicken sandwiches. There’s also a jasmine or lime soda. Grab some Pocky on your way out and start thinking about which sandwich you want to try next.\u003c/p>\n\u003ch2>\u003cb>Forget the Roses, Hit Up a Crab Feast for Valentine’s Day Instead\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2huzsFWdhTC2\">1548 Stockton St., San Francisco\u003c/a>\u003cbr>\nThursday, February 14, 6:30pm–9:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/2019-tacolicious-valentines-day-crab-bender-tickets-54563241123?aff=ebdssbdestsearch\">Tickets\u003c/a>: $120, including tip (not tax)\u003c/p>\n\u003cfigure id=\"attachment_132241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Screen-Shot-2019-01-09-at-9.04.54-AM-800x579.png\" alt=\"\" width=\"800\" height=\"579\">\u003cfigcaption class=\"wp-caption-text\">The Crab Bender at Tacolicious is a fun Valentine's Day option for everyone. \u003ccite>(Ron Escobar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanna get crabby for Valentine's Day? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> is hosting their annual \u003cstrong>Crab Bender\u003c/strong>, which is when singles, BFFs, couples, and strangers all get together around a communal table covered with newspaper, roll up their sleeves, and get pickin’ on a feast of roasted Dungeness crab (with fennel, thyme, and chile). You also get Mexican-style clam chowder with charred poblanos and bacon; Josey Baker bread; winter chopped salad with chicories and Gorgonzola; and horchata pot de crème. Beer pairings will be provided by Alameda-based Faction Brewing. Now that's a love fest.\u003c/p>\n\u003ch2>\u003cb>Prime Rib Lovers Have Two New Prix-Fixe Dinner Options\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tp61WB74DvQ2\">1 Market St., San Francisco\u003c/a>\u003cbr>\n$47.95 and up, plus tax and gratuity\u003cbr>\nFriday and Saturday nights, 5:30pm–9pm\u003c/p>\n\u003cp>\u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pVbGxBNHZtT2\">564 Fourth St., San Francisco\u003c/a>\u003cbr>\n$55 per guest, plus tax, 4% surcharge, and 20% gratuity\u003cbr>\nLast Sundays, 4pm–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_132242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/One-Market-Restaurant_Prime-Rib_credit-OMR-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie wood–fired prime rib roast at One Market. \u003ccite>(One Market Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re going to indulge in a steak dinner, prime rib remains a favorite of many steak lovers. There are two new options for you to get your prime rib on, starting with \u003ca href=\"https://onemarket.com/\">\u003cb>One Market Restaurant\u003c/b>\u003c/a>, where chef Mark Dommen is now serving rotisserie wood–fired prime rib every Friday and Saturday night from 5:30pm–9pm. It’s part of a special \u003cstrong>prix-fixe prime rib dinner\u003c/strong>, featuring a classic Pt. Reyes Blue Cheese wedge salad to start, followed by your choice of the “Market Street cut” ($47.95) or bone-in cut ($55.95) of rotisserie wood–fired prime rib, served with creamed spinach, horseradish cream, and made-to-order popovers. For\u003cspan class=\"Apple-converted-space\"> \u003c/span>just $4.95, you can add a Singular Sensation dessert, such as bergamot-citrus meringue tart, the famed Bradley’s butterscotch pudding, or chocolate toffee almond crunch cake.\u003c/p>\n\u003cp>Over at \u003ca href=\"http://cockscombsf.com/\">\u003cb>Cockscomb\u003c/b>\u003c/a>, chef Chris Cosentino's holiday prime rib was so popular they decided to extend it into a monthly dinner special on the last Sunday of every month. The \u003cstrong>Prime Rib Sunday Supper\u003c/strong> is a three-course, prix-fixe menu with a choice of three beef cuts (Queen Cut: 16oz. boneless; English Cut: 16oz. boneless, sliced thin, English-style; or King Cut: 24oz. with bone, $5 supplement), served with horseradish, au jus, and popovers.\u003c/p>\n\u003cp>You also get two accompaniments, such as fried Brussels sprouts with agrodolce, garlicky collard greens, baked potato, or cheesy, whipped Aligot potatoes, and more. You also get a wedge salad with chopped egg, bacon, and creamy blue cheese dressing. For dessert, you can choose banana cream pie or sticky toffee pudding.\u003cspan class=\"Apple-converted-space\"> Now that's one way to combat the Sunday Scaries.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk gives you a taste of what’s on the menu at the newly opened El Pípila in SoMa and Paper Rooster in the Tenderloin, plus a crab feast for Valentine’s Day, and two ongoing prime rib specials.\u003c/p>\n\u003ch2>Enjoy a Meal of Soulful, Guanajuatan Cuisine at El Pípila\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elpipila.com\">El Pípila\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5PSEEL221D22\">879 Brannan St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Sat 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_132246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/shrimp-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shrimp tacos with crema, pico de gallo, and cabbage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing like home cooking, and at the newly open \u003ca href=\"https://www.elpipila.com\">\u003cstrong>El Pípila\u003c/strong>\u003c/a> in SoMa, you can pretend owner Guadalupe Guerrero and her daughters Brenda and Alejandra are cooking just for you. This stylish counter restaurant is a dream come true for this hardworking family who has been working on this restaurant for over five years (Guadalupe was accepted in the La Cocina incubator program in 2012). It also took a number of partners, architects, contractors, and more who offered in-kind donations and pro bono services to pull it all off, and now we all benefit by having this hard-won restaurant in our city.\u003c/p>\n\u003cfigure id=\"attachment_132247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pozole-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1200x799.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A tasting portion of the pozole verde at El Pípila, a San Francisco favorite. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is based on authentic dishes from Guanajuato and special family recipes, with everything made by hand — Guadalupe’s pozole verde (with bacon) is a must, a bright and super-satisfying tomatillo-based chicken stew with cilantro, serrano chiles, and garlic. It will fix any cold or bad day — there's a reason it has a dedicated following.\u003c/p>\n\u003cp>There are hearty enchiladas, her famed beef albondigas, sopes, a variety of flautas, and the tacos include a savory nopales taco with chile negro, their famous carnitas, and lightly fried shrimp tacos with pico de gallo, a Guerrero family favorite. Tortillas are made by hand with fresh masa from Oakland’s La Finca Tortillería, and you can also try the bigote dorado, a large corn masa pocket filled with carne asada, lettuce, cream, and queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_132244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pipila-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">El Pípila is now a stylish counter restaurant in SoMa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since they’re right across from Airbnb, you’ll also find some updated dishes, like a kale salad with fresh nopales, pinto beans, cherry tomatoes, red onion, queso fresco, and spicy cilantro vinaigrette that brings it all together — it’s a healthy yet hearty main dish salad.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132243\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/guerrero-family-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Brenda and Guadalupe Guerrero. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Guadalupe first emigrated to the United States in 1998, she worked 12-hour days at a taqueria in Berkeley, seven days a week, in order to save up enough money to bring her two daughters here. And now they're all working together, in their very own restaurant that is full of heart and soul and pride. It's a sweet ending, just like their chocoflan.\u003c/p>\n\u003ch2>A New Chinese-American Sandwich Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fWgkebNMo2G2\">670 Larkin St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-fried-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Warrior fried chicken sandwich with housemade sriracha chips and a freshly made ginger soda. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sandwich lovers, if you’re looking to mix up your usual selection of turkey, banh mi, or an Italian combo, there’s a new Chinese-American sandwich shop in the Tenderloin called \u003cstrong>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a> \u003c/strong>in the former The Chairman location. SF native and exceedingly kind owner Stanley Yee is a first-time restaurant owner, and puts so much thought into the assembly of these sandwiches, which are either made with chicken or are vegetarian.\u003c/p>\n\u003cfigure id=\"attachment_132240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-emperor-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Emperor chicken sandwich with hoisin mayo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emperor is like a rich chicken salad (it’s a wetter style of sandwich) made of roasted halal chicken dressed with hoisin-mayo, plus crispy chicken skin inside, sliced housemade pickles, spring onion, and sliced tomato, all nestled in a torpedo roll from Panorama that comes with griddle marks from a panino press (the Reserve is made with XO sauce instead of hoisin). It has a little kick to it and is quite a hearty sandwich for $10. I recommend getting a side of the housemade sriracha chips ($3.25) and putting some in your sandwich as you eat it for extra crunch. There are six chicken sandwiches to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two fried chicken options, with jasmine tea–brined chicken, garlic aioli, and tomatoes; if you get the Warrior, you get housemade Vietnamese pickles, while the General comes with sweet chile sauce and greens. The fried chicken has a dark and craggy coating (but isn’t covered with too much breading) and has a juicy interior, which contrasts perfectly with the sliced pickle. There are a couple fried sriracha tofu options as well.\u003c/p>\n\u003cp>Vegetarians will also find a five-spice eggplant and mushroom sandwich, or fennel-artichoke salad, or roasted Chinese BBQ sweet potatoes. Sadly the winter tomatoes were rather wan, but here’s hoping Yee sources some that have a bit more life and color to them until summer tomatoes return in all their glory.\u003c/p>\n\u003cp>There are housemade sodas as well, made with his own syrups—“The Super” ginger ale is bright and spicy, and comes with ginger syrup, fresh lime juice, lime rind, and carbonated water, and is an awesome soda to pair with the chicken sandwiches. There’s also a jasmine or lime soda. Grab some Pocky on your way out and start thinking about which sandwich you want to try next.\u003c/p>\n\u003ch2>\u003cb>Forget the Roses, Hit Up a Crab Feast for Valentine’s Day Instead\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2huzsFWdhTC2\">1548 Stockton St., San Francisco\u003c/a>\u003cbr>\nThursday, February 14, 6:30pm–9:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/2019-tacolicious-valentines-day-crab-bender-tickets-54563241123?aff=ebdssbdestsearch\">Tickets\u003c/a>: $120, including tip (not tax)\u003c/p>\n\u003cfigure id=\"attachment_132241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Screen-Shot-2019-01-09-at-9.04.54-AM-800x579.png\" alt=\"\" width=\"800\" height=\"579\">\u003cfigcaption class=\"wp-caption-text\">The Crab Bender at Tacolicious is a fun Valentine's Day option for everyone. \u003ccite>(Ron Escobar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanna get crabby for Valentine's Day? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> is hosting their annual \u003cstrong>Crab Bender\u003c/strong>, which is when singles, BFFs, couples, and strangers all get together around a communal table covered with newspaper, roll up their sleeves, and get pickin’ on a feast of roasted Dungeness crab (with fennel, thyme, and chile). You also get Mexican-style clam chowder with charred poblanos and bacon; Josey Baker bread; winter chopped salad with chicories and Gorgonzola; and horchata pot de crème. Beer pairings will be provided by Alameda-based Faction Brewing. Now that's a love fest.\u003c/p>\n\u003ch2>\u003cb>Prime Rib Lovers Have Two New Prix-Fixe Dinner Options\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tp61WB74DvQ2\">1 Market St., San Francisco\u003c/a>\u003cbr>\n$47.95 and up, plus tax and gratuity\u003cbr>\nFriday and Saturday nights, 5:30pm–9pm\u003c/p>\n\u003cp>\u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pVbGxBNHZtT2\">564 Fourth St., San Francisco\u003c/a>\u003cbr>\n$55 per guest, plus tax, 4% surcharge, and 20% gratuity\u003cbr>\nLast Sundays, 4pm–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_132242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/One-Market-Restaurant_Prime-Rib_credit-OMR-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie wood–fired prime rib roast at One Market. \u003ccite>(One Market Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re going to indulge in a steak dinner, prime rib remains a favorite of many steak lovers. There are two new options for you to get your prime rib on, starting with \u003ca href=\"https://onemarket.com/\">\u003cb>One Market Restaurant\u003c/b>\u003c/a>, where chef Mark Dommen is now serving rotisserie wood–fired prime rib every Friday and Saturday night from 5:30pm–9pm. It’s part of a special \u003cstrong>prix-fixe prime rib dinner\u003c/strong>, featuring a classic Pt. Reyes Blue Cheese wedge salad to start, followed by your choice of the “Market Street cut” ($47.95) or bone-in cut ($55.95) of rotisserie wood–fired prime rib, served with creamed spinach, horseradish cream, and made-to-order popovers. For\u003cspan class=\"Apple-converted-space\"> \u003c/span>just $4.95, you can add a Singular Sensation dessert, such as bergamot-citrus meringue tart, the famed Bradley’s butterscotch pudding, or chocolate toffee almond crunch cake.\u003c/p>\n\u003cp>Over at \u003ca href=\"http://cockscombsf.com/\">\u003cb>Cockscomb\u003c/b>\u003c/a>, chef Chris Cosentino's holiday prime rib was so popular they decided to extend it into a monthly dinner special on the last Sunday of every month. The \u003cstrong>Prime Rib Sunday Supper\u003c/strong> is a three-course, prix-fixe menu with a choice of three beef cuts (Queen Cut: 16oz. boneless; English Cut: 16oz. boneless, sliced thin, English-style; or King Cut: 24oz. with bone, $5 supplement), served with horseradish, au jus, and popovers.\u003c/p>\n\u003cp>You also get two accompaniments, such as fried Brussels sprouts with agrodolce, garlicky collard greens, baked potato, or cheesy, whipped Aligot potatoes, and more. You also get a wedge salad with chopped egg, bacon, and creamy blue cheese dressing. For dessert, you can choose banana cream pie or sticky toffee pudding.\u003cspan class=\"Apple-converted-space\"> Now that's one way to combat the Sunday Scaries.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "5 Places in the Bay Area to Find the Perfect Donut",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Two Places for Khao Mun Gai, Jora, SF Restaurant Week, More",
"title": "Table Talk: Two Places for Khao Mun Gai, Jora, SF Restaurant Week, More",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you’re in SF or the 510, here are two places for khao mun gai (Thai chicken and rice), plus deals for SF Restaurant Week, check out the Peruvian tasting menu at JORA, and don’t miss an important (and delicious) Pencils for Kids fundraiser.\u003c/p>\n\u003ch2>Explore Peruvian Ingredients and Unique Dishes in JORA’s Tasting Menu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA\u003c/a>\u003cbr>\nPop-up: San Francisco location\u003cbr>\nSaturday dinners\u003cbr>\nReserve on \u003ca href=\"https://eatfeastly.com/account/profile/rodrigo.f@@8bed3e6e/\">Feastly\u003c/a>, $85\u003c/p>\n\u003cfigure id=\"attachment_132209\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/carapulcra-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carapulcra at JORA: dry potato stew with pork tenderloin, leg confit, smashed yuca, pickled mustard seeds, port reduction, and toqto (pork rind). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you’ve had Peruvian food? Have you ever tried canchita chulpi, or chicken and cashew soup? At the \u003cstrong>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA Peruvian Cuisine\u003c/a>\u003c/strong> (pronounced “hor-ah”) pop-up in SoMa, chef Rodrigo Fernandini offers a seasonal tasting menu that will introduce you to new ingredients and regional dishes, but if you’re a native Peruvian, you'll enjoy his updated spin on the flavors of home.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Fernandini graduated from Le Cordon Bleu in Lima, Perú, and the past ten years has cooked at top local restaurants, including Madera in Menlo Park, Adega (San Jose), Zola (Palo Alto), and Quattro (East Palo Alto). He's taking a break from the grueling hours working in other restaurant kitchens so he can dedicate his time to fine-tune JORA's tasting menu and concept with his business partner for their future restaurant.\u003c/p>\n\u003cp>He’s especially proud of the leche de tigre in his \u003cem>ceviche con sentimiento\u003c/em>, made with mahi mahi, sweet potato, crunchy red onion, Cuzco giant corn, and canchita chulpi (which tastes like corn nuts). It’s truly excellent. And the \u003cem>inchicapi\u003c/em> is something special: it’s an Amazonian stew made with chicken stock and cashews (which he smokes and toasts), and he nestles bits of fried chicken, fried yucca, and bacon in the creamy stew, plus pine nut purée and cilantro oil.\u003c/p>\n\u003cfigure id=\"attachment_132210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/tres-leches-jora-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tres leches cake for dessert.\u003c/figcaption>\u003c/figure>\n\u003cp>While the experience feels a bit steep for $85 (especially when dining in a dark pop-up space with wobbly benches, but at least you have your own table), it’s definitely an abundant five-course menu with a great deal of prep and thought put into it (and a chance to try new and unique ingredients). The timing is also a well-oiled machine, unlike some pop-ups. There have been some recent issues with alcoholic beverages at the venue, and you can’t BYOB, but there's the option of a pairing with non-alcoholic Peruvian drinks for now—they hope the venue has the license sorted out within a month or so. The dinners sell out, so look at the \u003ca href=\"https://www.joraperuviancuisine.com/events\">calendar\u003c/a> and book your spot on Feastly soon.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Simple and Affordable Meal at Gai in the Castro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.gaiandrice.com\">Gai\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Es3EoG3dkDE2\">3463 16th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30 am–8:30 pm\u003c/p>\n\u003cfigure id=\"attachment_132200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/gai-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The classic khao mun gai with their Thai sauce at Gai \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a simple meal, one that is fulfilling and homey and won’t break the bank, the new khao mun gai spot in the Castro, \u003ca href=\"https://www.gaiandrice.com\">\u003cb>Gai\u003c/b>\u003c/a>, should fit the bill. It’s in the former Sofia Cafe, and the menu is focused on just one thing: khao mun gai (Thai slow-poached chicken over chicken fat rice, with a side of chicken broth and sliced cucumbers seasoned with a lightly spicy sesame dressing). It’s a classic dish in Singapore, Thailand, and Vietnam, and the three sauces they offer reflect the three locales: the Thai sauce here is made of soy, ginger, and cilantro; in Singapore, it’s called \u003ci>hainan gai\u003c/i>, served with a sauce of ginger and spring onions; while in Vietnam at Hoi An, it would be \u003ci>com ga\u003c/i>, with a sauce of ginger, citrus, and fish sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s a fast-casual place: you order at the counter, and for $12.95, you get breast and thigh meat, although you can request breast only, dark meat only ($10.95), or tofu. You can also swap out the white rice for brown, or cabbage salad. That’s it, nice and simple. The chicken is juicy and tender, although I found the rice to be overcooked and not “fragrant” enough, but the cucumbers had more personality than most places. I also like a bit more punch in my Thai KMG sauce (and soybeans). I wouldn’t go out of my way to eat here, but if I lived in the neighborhood, I’d be there quite a bit (I love KMG—it’s an antidote to the overindulgence that happens if you're a restaurant columnist).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can drink wine, beer, Thai iced tea, Vietnamese iced coffee, sodas, and coconut water. The staff cares about eliminating food waste by using the whole chicken, but some of the non-environmentally conscious serveware was a disconnect, like the plastic cups for water, and if a guest is dining at the restaurant, there’s no need to put a lid on the soup before bringing it to them.\u003c/p>\n\u003ch2>A Charming Berkeley Restaurant for Casual But Thoughtfully Prepared Thai Food\u003c/h2>\n\u003cp>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1DQG4Sq4iLr\">313 Ninth St., Suite 120, Berkeley\u003c/a>\u003cbr>\nOpen Tue-Thu 11:30am–3pm and 5pm –9pm, Fri 11:30am–3pm and 5pm –9:30pm, Sat 12pm–9:30pm, and Sun 12pm–9pm.\u003c/p>\n\u003cfigure id=\"attachment_132201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kanom jean at Funky Elephant in Berkeley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in West Berkeley off Gilman, there’s a casual Thai spot called \u003cstrong>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003c/strong> that feels like the Thai version of Nyum Bai when you walk in—it's a quirky and tiny space with creative seating options (and tables covered in colorful oilcloth like you see in Thai street markets). It wafts pleasantly of fish sauce, and the Beach Boys were playing, and I was instantly charmed—and I hadn’t even seen the disco bathroom light yet. It’s perfect for lunch: dishes are well-made, and taste so fresh and so clean clean. It’s not about quantity here (with sub-par ingredients)—it’s more about being just-right and quality. Chef Supasit Puttikaew worked at Hawker Fare in San Francisco, and makes everything by hand, from the curries to sausage.\u003c/p>\n\u003cfigure id=\"attachment_132202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-KMG-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai at Funky Elephant. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I tried their khao mun gai ($15), which came with perfectly poached (organic) chicken breast, although their rice doesn’t feature any chicken fat magic—just ginger and garlic. But their KMG sauce with fermented soy beans more than made up for it flavorwise—it reminded me of the vibrant sauces I tried in Bangkok, ka-pow. The clear broth was also full of chicken-y magic flavor.\u003c/p>\n\u003cp>Another dish I tried is one I haven’t seen since traveling in Thailand: kanom jeen ($15). Here, it’s a delicate, housemade red curry, with tender rock cod filet, vermicelli noodles, and a side of bean sprouts, cabbage, cilantro, and a spritz of lime that you add. (This dish is part of their \u003ca href=\"https://www.instagram.com/p/Bsg69CKBAeL/\">menu\u003c/a> for Berkeley Restaurant Week, through January 27.)\u003c/p>\n\u003cp>My server was so friendly (anyone who offers you extra KMG sauce to go with your leftovers is a star). I want to come back for their crispy rice salad (\u003cem>nam kao tod\u003c/em>) and fried egg salad (\u003cem>yum chai dao\u003c/em>)—I love how the Thai cooks fry their eggs—and I’d even try their pad thai here, expecting something authentically made without any shortcuts.\u003c/p>\n\u003ch2>A Special Fundraiser to Help Support Children with Their Education: Small World Big Flavors\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a>\u003cbr>\nCambria Gallery\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UMVCJFHDoPv\">1045 Bryant St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Tickets\u003c/a>: $75\u003c/p>\n\u003cfigure id=\"attachment_132203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/PFK-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Thai students (both Boy and Girl Scouts!) and their new backpacks from Pencils for Kids Inc. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Thursday, January 31, is the annual fundraiser for \u003ca href=\"https://pencilsforkidsinc.com/\">Pencils for Kids, Inc.\u003c/a> called \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">\u003cstrong>Small World Big Flavors\u003c/strong>\u003c/a>, in order to raise funds to support PFK’s annual mission trips to Thailand, Bali, and Myanmar. PFK delivers backpacks, school supplies, and uniforms to children in need, and will reach over 2,200 children this year. I was so fortunate to attend an inspiring mission trip to Northern Thailand in 2017 and was so moved by everything this organization does to help children in developing countries to attend school and build a foundation for a better future. An education is something a child will have forever, and PFK has been committed to this mission for ten years (and counting!). But they can’t do it without your help. (If you are unable to attend, but would like to make a donation, please \u003ca href=\"https://pencilsforkidsinc.com/#donate\">visit here\u003c/a>.)\u003c/p>\n\u003cp>Guests who attend and support \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a> will find dishes from SF restaurants like Azalina’s, Beyond Burma, ChiliCali, Esan Classic, Garden Creamery, Liholiho Yacht Club, and the soon-to-open ONE65. There will also be beverages provided by Remy-Cointreau and HelioRoast Coffee, plus wines too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You'll be able to bid on silent auction prizes, and there will be an amazing raffle prize:\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cb>round-trip tickets for two to Hong Kong on Cathay Pacific\u003c/b> in Premium Economy and three nights at a hotel. Good luck!\u003c/p>\n\u003ch2>Start Planning Your Week of Dining for SF Restaurant Week\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003cbr>\nJanuary 23–31\u003c/p>\n\u003cfigure id=\"attachment_132204\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/china-live-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">China Live's \"working hands\" dumplings come with sesame butter and peppercorn-chile broth. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s that time of the year when over 100 SF restaurants are suddenly offering prix-fixe menus: it’s \u003cstrong>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003c/strong>! From January 23–31, visit restaurants for special deals on lunch (two-plus courses for $15 or $25) and dinner (three-plus courses for $40 or $65). Many restaurants offer their well-known dishes, so it’s a great time to tick some “wanna go” places off your list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Top restaurants to consider include August (1) Five (you can try their bison keema pao for lunch), Central Kitchen, China Live (don’t miss their “working hands” dumplings, and you get a jar of their chile sauce), Flores is even including a cocktail with their menu, Maybeck’s is offering an abundant dinner menu, ROOH's dinner menu includes their beef short rib curry, Spruce's lunch menu includes their famed burger, and Wayfare Tavern's fried chicken is on the menu! You can view the menu offerings online.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re in SF or the 510, here are two places for khao mun gai (Thai chicken and rice), plus deals for SF Restaurant Week, check out the Peruvian tasting menu at JORA, and don’t miss an important (and delicious) Pencils for Kids fundraiser.\u003c/p>\n\u003ch2>Explore Peruvian Ingredients and Unique Dishes in JORA’s Tasting Menu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA\u003c/a>\u003cbr>\nPop-up: San Francisco location\u003cbr>\nSaturday dinners\u003cbr>\nReserve on \u003ca href=\"https://eatfeastly.com/account/profile/rodrigo.f@@8bed3e6e/\">Feastly\u003c/a>, $85\u003c/p>\n\u003cfigure id=\"attachment_132209\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/carapulcra-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carapulcra at JORA: dry potato stew with pork tenderloin, leg confit, smashed yuca, pickled mustard seeds, port reduction, and toqto (pork rind). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you’ve had Peruvian food? Have you ever tried canchita chulpi, or chicken and cashew soup? At the \u003cstrong>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA Peruvian Cuisine\u003c/a>\u003c/strong> (pronounced “hor-ah”) pop-up in SoMa, chef Rodrigo Fernandini offers a seasonal tasting menu that will introduce you to new ingredients and regional dishes, but if you’re a native Peruvian, you'll enjoy his updated spin on the flavors of home.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Fernandini graduated from Le Cordon Bleu in Lima, Perú, and the past ten years has cooked at top local restaurants, including Madera in Menlo Park, Adega (San Jose), Zola (Palo Alto), and Quattro (East Palo Alto). He's taking a break from the grueling hours working in other restaurant kitchens so he can dedicate his time to fine-tune JORA's tasting menu and concept with his business partner for their future restaurant.\u003c/p>\n\u003cp>He’s especially proud of the leche de tigre in his \u003cem>ceviche con sentimiento\u003c/em>, made with mahi mahi, sweet potato, crunchy red onion, Cuzco giant corn, and canchita chulpi (which tastes like corn nuts). It’s truly excellent. And the \u003cem>inchicapi\u003c/em> is something special: it’s an Amazonian stew made with chicken stock and cashews (which he smokes and toasts), and he nestles bits of fried chicken, fried yucca, and bacon in the creamy stew, plus pine nut purée and cilantro oil.\u003c/p>\n\u003cfigure id=\"attachment_132210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/tres-leches-jora-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tres leches cake for dessert.\u003c/figcaption>\u003c/figure>\n\u003cp>While the experience feels a bit steep for $85 (especially when dining in a dark pop-up space with wobbly benches, but at least you have your own table), it’s definitely an abundant five-course menu with a great deal of prep and thought put into it (and a chance to try new and unique ingredients). The timing is also a well-oiled machine, unlike some pop-ups. There have been some recent issues with alcoholic beverages at the venue, and you can’t BYOB, but there's the option of a pairing with non-alcoholic Peruvian drinks for now—they hope the venue has the license sorted out within a month or so. The dinners sell out, so look at the \u003ca href=\"https://www.joraperuviancuisine.com/events\">calendar\u003c/a> and book your spot on Feastly soon.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Simple and Affordable Meal at Gai in the Castro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.gaiandrice.com\">Gai\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Es3EoG3dkDE2\">3463 16th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30 am–8:30 pm\u003c/p>\n\u003cfigure id=\"attachment_132200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/gai-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The classic khao mun gai with their Thai sauce at Gai \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a simple meal, one that is fulfilling and homey and won’t break the bank, the new khao mun gai spot in the Castro, \u003ca href=\"https://www.gaiandrice.com\">\u003cb>Gai\u003c/b>\u003c/a>, should fit the bill. It’s in the former Sofia Cafe, and the menu is focused on just one thing: khao mun gai (Thai slow-poached chicken over chicken fat rice, with a side of chicken broth and sliced cucumbers seasoned with a lightly spicy sesame dressing). It’s a classic dish in Singapore, Thailand, and Vietnam, and the three sauces they offer reflect the three locales: the Thai sauce here is made of soy, ginger, and cilantro; in Singapore, it’s called \u003ci>hainan gai\u003c/i>, served with a sauce of ginger and spring onions; while in Vietnam at Hoi An, it would be \u003ci>com ga\u003c/i>, with a sauce of ginger, citrus, and fish sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a fast-casual place: you order at the counter, and for $12.95, you get breast and thigh meat, although you can request breast only, dark meat only ($10.95), or tofu. You can also swap out the white rice for brown, or cabbage salad. That’s it, nice and simple. The chicken is juicy and tender, although I found the rice to be overcooked and not “fragrant” enough, but the cucumbers had more personality than most places. I also like a bit more punch in my Thai KMG sauce (and soybeans). I wouldn’t go out of my way to eat here, but if I lived in the neighborhood, I’d be there quite a bit (I love KMG—it’s an antidote to the overindulgence that happens if you're a restaurant columnist).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can drink wine, beer, Thai iced tea, Vietnamese iced coffee, sodas, and coconut water. The staff cares about eliminating food waste by using the whole chicken, but some of the non-environmentally conscious serveware was a disconnect, like the plastic cups for water, and if a guest is dining at the restaurant, there’s no need to put a lid on the soup before bringing it to them.\u003c/p>\n\u003ch2>A Charming Berkeley Restaurant for Casual But Thoughtfully Prepared Thai Food\u003c/h2>\n\u003cp>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1DQG4Sq4iLr\">313 Ninth St., Suite 120, Berkeley\u003c/a>\u003cbr>\nOpen Tue-Thu 11:30am–3pm and 5pm –9pm, Fri 11:30am–3pm and 5pm –9:30pm, Sat 12pm–9:30pm, and Sun 12pm–9pm.\u003c/p>\n\u003cfigure id=\"attachment_132201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kanom jean at Funky Elephant in Berkeley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in West Berkeley off Gilman, there’s a casual Thai spot called \u003cstrong>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003c/strong> that feels like the Thai version of Nyum Bai when you walk in—it's a quirky and tiny space with creative seating options (and tables covered in colorful oilcloth like you see in Thai street markets). It wafts pleasantly of fish sauce, and the Beach Boys were playing, and I was instantly charmed—and I hadn’t even seen the disco bathroom light yet. It’s perfect for lunch: dishes are well-made, and taste so fresh and so clean clean. It’s not about quantity here (with sub-par ingredients)—it’s more about being just-right and quality. Chef Supasit Puttikaew worked at Hawker Fare in San Francisco, and makes everything by hand, from the curries to sausage.\u003c/p>\n\u003cfigure id=\"attachment_132202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-KMG-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai at Funky Elephant. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I tried their khao mun gai ($15), which came with perfectly poached (organic) chicken breast, although their rice doesn’t feature any chicken fat magic—just ginger and garlic. But their KMG sauce with fermented soy beans more than made up for it flavorwise—it reminded me of the vibrant sauces I tried in Bangkok, ka-pow. The clear broth was also full of chicken-y magic flavor.\u003c/p>\n\u003cp>Another dish I tried is one I haven’t seen since traveling in Thailand: kanom jeen ($15). Here, it’s a delicate, housemade red curry, with tender rock cod filet, vermicelli noodles, and a side of bean sprouts, cabbage, cilantro, and a spritz of lime that you add. (This dish is part of their \u003ca href=\"https://www.instagram.com/p/Bsg69CKBAeL/\">menu\u003c/a> for Berkeley Restaurant Week, through January 27.)\u003c/p>\n\u003cp>My server was so friendly (anyone who offers you extra KMG sauce to go with your leftovers is a star). I want to come back for their crispy rice salad (\u003cem>nam kao tod\u003c/em>) and fried egg salad (\u003cem>yum chai dao\u003c/em>)—I love how the Thai cooks fry their eggs—and I’d even try their pad thai here, expecting something authentically made without any shortcuts.\u003c/p>\n\u003ch2>A Special Fundraiser to Help Support Children with Their Education: Small World Big Flavors\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a>\u003cbr>\nCambria Gallery\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UMVCJFHDoPv\">1045 Bryant St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Tickets\u003c/a>: $75\u003c/p>\n\u003cfigure id=\"attachment_132203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/PFK-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Thai students (both Boy and Girl Scouts!) and their new backpacks from Pencils for Kids Inc. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Thursday, January 31, is the annual fundraiser for \u003ca href=\"https://pencilsforkidsinc.com/\">Pencils for Kids, Inc.\u003c/a> called \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">\u003cstrong>Small World Big Flavors\u003c/strong>\u003c/a>, in order to raise funds to support PFK’s annual mission trips to Thailand, Bali, and Myanmar. PFK delivers backpacks, school supplies, and uniforms to children in need, and will reach over 2,200 children this year. I was so fortunate to attend an inspiring mission trip to Northern Thailand in 2017 and was so moved by everything this organization does to help children in developing countries to attend school and build a foundation for a better future. An education is something a child will have forever, and PFK has been committed to this mission for ten years (and counting!). But they can’t do it without your help. (If you are unable to attend, but would like to make a donation, please \u003ca href=\"https://pencilsforkidsinc.com/#donate\">visit here\u003c/a>.)\u003c/p>\n\u003cp>Guests who attend and support \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a> will find dishes from SF restaurants like Azalina’s, Beyond Burma, ChiliCali, Esan Classic, Garden Creamery, Liholiho Yacht Club, and the soon-to-open ONE65. There will also be beverages provided by Remy-Cointreau and HelioRoast Coffee, plus wines too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You'll be able to bid on silent auction prizes, and there will be an amazing raffle prize:\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cb>round-trip tickets for two to Hong Kong on Cathay Pacific\u003c/b> in Premium Economy and three nights at a hotel. Good luck!\u003c/p>\n\u003ch2>Start Planning Your Week of Dining for SF Restaurant Week\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003cbr>\nJanuary 23–31\u003c/p>\n\u003cfigure id=\"attachment_132204\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/china-live-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">China Live's \"working hands\" dumplings come with sesame butter and peppercorn-chile broth. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s that time of the year when over 100 SF restaurants are suddenly offering prix-fixe menus: it’s \u003cstrong>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003c/strong>! From January 23–31, visit restaurants for special deals on lunch (two-plus courses for $15 or $25) and dinner (three-plus courses for $40 or $65). Many restaurants offer their well-known dishes, so it’s a great time to tick some “wanna go” places off your list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top restaurants to consider include August (1) Five (you can try their bison keema pao for lunch), Central Kitchen, China Live (don’t miss their “working hands” dumplings, and you get a jar of their chile sauce), Flores is even including a cocktail with their menu, Maybeck’s is offering an abundant dinner menu, ROOH's dinner menu includes their beef short rib curry, Spruce's lunch menu includes their famed burger, and Wayfare Tavern's fried chicken is on the menu! You can view the menu offerings online.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"format": "standard",
"disqusTitle": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"title": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[contextly_sidebar id=\"3L6CA8D0gytuZifcrcw8YJ18OUgY4YiG\"]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is not a place to bring a group or even more than another person. It’s counter seating only and there are only a dozen stools. Cash Only.\u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "130967 https://ww2.kqed.org/bayareabites/?p=130967",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/18/5-bay-area-coffee-shops-you-should-visit-before-they-disappear/",
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"excerpt": "With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ",
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"description": "With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ",
"title": "5 Bay Area Coffee Shops You Should Visit Before They Disappear | KQED",
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"headline": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\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\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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