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"disqusTitle": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
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"content": "\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n",
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"excerpt": "Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best \u003cem>nuoc mam\u003c/em> to Dutch cookies for 46 years.",
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"description": "Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best nuoc mam to Dutch cookies for 46 years.",
"title": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients | KQED",
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"headline": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Finally! ManresaBread to Open Soon in Downtown Los Gatos",
"title": "Finally! ManresaBread to Open Soon in Downtown Los Gatos",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n",
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"excerpt": "ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.",
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"description": "ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.",
"title": "Finally! ManresaBread to Open Soon in Downtown Los Gatos | KQED",
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"headline": "Finally! ManresaBread to Open Soon in Downtown Los Gatos",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum",
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"content": "\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Popular South Bay Bánh Mì Shops",
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"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>It is easy to see why \u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\" target=\"_blank\">bánh mì\u003c/a> are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. The typical bánh mì consists of a baguette (often the deciding factor between a good and great bánh mì), tangy pickled carrots and daikon radish, zesty cilantro, spicy slices of jalapeno and meat or fish. Some shops will add homemade mayonnaise, soy sauce or extra veggies such as scallions and cucumbers. Bánh mì fillings range from the traditional combination of ham, headcheese and pâté to the more approachable barbecued or grilled pork. However you enjoy your bánh mì you will surely find a favorite from this list of ten unique bánh mì shops in the South Bay.\u003c/p>\n\u003cp>And feel free to add to this list by sharing your favorite South Bay bánh mì shops in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92584,92583,92585,92586\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/huong-lan-sandwich-san-jose-2\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1655 Tully Road, San Jose [\u003ca href=\"http://goo.gl/YmTBFk\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 258-8868\u003cbr>\nHours: Mon-Sun 5am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Huong-Lan-Sandwiches/126589787415351\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HLSandwiches\" target=\"_blank\">\u003cstrong>@HLSandwiches\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>This popular East San Jose deli and small grocery store serves traditional bánh mì as well as other Vietnamese dishes such as vermicelli bowls. The grilled pork bánh mì sets itself apart from others with the addition of peanuts for an enjoyable crunchy texture. Huong Lan dresses their sandwiches with the traditional pickled veggies and a light spread of mayonnaise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92592,92590,92591,92588,92589\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-huong-sandwiches-san-jose?osq=Thanh+Huong+Sandwich\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich\u003c/strong>\u003c/a>\u003cbr>\n2593 Senter Road, San Jose [\u003ca href=\"http://goo.gl/ekMfFt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 297-0595\u003cbr>\nHours: Mon-Sun 6:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Huong-Sandwich/114017151963718\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Perhaps the bread is what makes Thanh Huong’s bánh mì so popular. The baguettes are kept warm in a small oven and have a crisp, crunchy crust. The breads spongy interior does well to absorb the generous smear of mayonnaise. If you're a pork fan, the sweet and smoky grilled pork bánh mì is your ticket. If you’d like a more traditional option the sweet, salty ham and peppery pâté is a delicious combination.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92597,92594,92596,92595,92598\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kims-sandwiches-san-jose\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1816 Tully Road, San Jose [\u003ca href=\"http://goo.gl/oXLs9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 270-8903\u003cbr>\nHours: Mon-Sun 7:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kims-Sandwich/144289099059750?rf=270654129705467\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Kim’s Sandwiches is a small family-run shop tucked away in the back of Lion Plaza shopping center. Inside you will find no chairs or tables to sit down, but many consider this a go-to spot for bánh mì in San Jose. Popular bánh mì fillings include bright red and juicy portions of pork belly; savory and smoky shredded charcoaled pork; and peppery pork meatball. All sandwiches come with pickled carrots and daikon sprouts, white and green onions and a special spread of creamy butter mayonnaise.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92602,92604,92601,92600,92603\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-hung-sunnyvale?osq=Cam+Hung+Sandwich+%26+Coffee\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich & Coffee\u003c/strong>\u003c/a>\u003cbr>\n903 Reed Avenue, Sunnyvale [\u003ca href=\"http://goo.gl/S28DQF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 408-735-8989\u003cbr>\nHours: Mon-Fri 7:30am-7:30pm; Sat-Sun 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cam-Hung-Sandwich-Coffee/215235255191622\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich and Coffee\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Cam Hung is a small, family-run shop located in the corner of a Sunnyvale strip mall. The sandwiches here arrive on squat crusty baguettes still warm from the toaster oven. The popular sweet pork sandwich has a unique kick of five spice seasoning. While the traditional combination sandwich comes with ham, headcheese and a peppery pâté.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92607,92608,92606\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thien-huong-sandwiches-and-bakery-san-jose\" target=\"_blank\">\u003cstrong>Thien Huong Sandwiches and Bakery \u003c/strong>\u003c/a>\u003cbr>\n1181 Story Rd, San Jose [\u003ca href=\"http://goo.gl/HkxM29\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 289-8188\u003cbr>\nHours: Mon-Sun 5am-8pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This small bakery may not have anywhere to sit on the inside but it has remained a popular San Jose destination for bánh mì as well as freshly baked baguettes. The bánh mì selection is pretty standard here but the fillings are generous and come with a unique addition of cucumber spears and diced scallions.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92612,92613,92611,92610\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/phat-tri-san-jose\" target=\"_blank\">\u003cstrong>Phat Tri\u003c/strong>\u003c/a>\u003cbr>\n1210 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Phat+Tri/@37.33305,-121.852257,15z/data=!4m2!3m1!1s0x0:0xd11525e3fb838bb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-2877\u003cbr>\nHours: Mon-Sun 4:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Tri-Bakery/223949000950952?rf=212386975468789\" target=\"_blank\">\u003cstrong>Phat Tri Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Phat Tri is another bánh mì shop that maintains great popularity despite having no actual seating in the store. At first $5 seems overly steep for the typically inexpensive bánh mì. Yet when you get your massive, foot long sandwich all is well. Phat Tri may be most popular for their bold flavored, coarse pâté on the special combination sandwich (also available as an addition to other sandwiches.) However, the strong flavor may not be the best option for first timers. For those looking to get their hands on some newly legal foie gras, Phat Tri sells cans and jars of the fatty liver in their deli section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92621,92623,92622,92620\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-son-hien-khanh-san-jose\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\n990 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Thanh+Son+Hien+Khanh/@37.331014,-121.855297,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2abb5daf45:0xd1065df54761be06\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 975-0135\u003cbr>\nHours: Mon-Tue 7am-8pm; Thu-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Son-Hien-Khanh/114424178581790\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Thanh Son Hien Khanh may not have the cult following of other South Bay bánh mì shops but the sandwich offerings are quite tasty and the prepared food selection is plentiful. Skinny torpedo sandwiches here are served toasted and crunchy with admittedly minimal fillings. The grilled pork has a huge kick of spice from some very potent jalapenos while the special combination is savory and rich without the gristly texture of headcheese.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92628,92625,92626,92627\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigons-bakery-san-jose\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\n953 McLaughlin Ave, San Jose [\u003ca href=\"https://www.google.com/maps/place/Saigon's+Bakery/@37.334345,-121.856093,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2ae34ac555:0xf578098824c0d439\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-9744\u003cbr>\nHours: Mon-Sun 6am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaigonsBakery\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Saigon’s Bakery can be affectionately described as \"a hole in the wall\" in a busy shopping mall in San Jose’s Little Saigon neighborhood. The store sells two types of bánh mì: the standard baguette and a squat “short bread” roll. The short bread sandwiches come with a popular buy two get one free special. The housemade breads crunch and flake under your bite. The barbecue pork sandwich comes slathered in a sweet, creamy glaze.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92632,92633,92631,92630\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dakao-san-jose\" target=\"_blank\">\u003cstrong>Dakao\u003c/strong>\u003c/a>\u003cbr>\n98 East San Salvador Street, San Jose [\u003ca href=\"https://www.google.com/maps/place/Dakao+Restaurant/@37.33071,-121.883937,17z/data=!3m1!4b1!4m2!3m1!1s0x808fccb74feaa103:0xfb2dbbe5735d59a7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 286-7260\u003cbr>\nHours: Mon-Sat 7am-9pm; Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DakaoSanJose\" target=\"_blank\">\u003cstrong>Dakao San Jose\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>A longtime favorite for San Jose State students looking to grab a cheap bite to eat, Dakao serves Vietnamese noodle soups, rice dishes and, of course, bánh mì. The sandwiches are available on a standard baguette or croissants as well. Those looking to branch out from the comfort of barbecue or grilled pork should try the pork with pork skin bánh mì.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92635,92637,92638,92636,92639\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.leesandwiches.com/\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n939 West El Camino Real #108, Sunnyvale [\u003ca href=\"https://www.google.com/maps/place/Lee's+Sandwiches/@37.371717,-122.045614,17z/data=!3m1!4b1!4m2!3m1!1s0x808fb6f3a0addcf5:0xefa2ae9f6b9b1bc1\" target=\"_blank\">map\u003c/a>] Multiple additional locations.\u003cbr>\nPh: (408) 774-0595\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LeesSandwiches\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/leesandwiches\" target=\"_blank\">@leesandwiches\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Lee’s Sandwiches may be considered by some to be the McDonald's of Vietnamese cuisine but perhaps that is what keeps this franchise so popular. Here you will find an array of cheap sandwiches and packaged Vietnamese dishes. If you’ve never had a bánh mì before, perhaps you should start with the grilled pork at Lee’s and then use that as a baseline of comparison to other v as you become more adventurous.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It is easy to see why \u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\" target=\"_blank\">bánh mì\u003c/a> are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. The typical bánh mì consists of a baguette (often the deciding factor between a good and great bánh mì), tangy pickled carrots and daikon radish, zesty cilantro, spicy slices of jalapeno and meat or fish. Some shops will add homemade mayonnaise, soy sauce or extra veggies such as scallions and cucumbers. Bánh mì fillings range from the traditional combination of ham, headcheese and pâté to the more approachable barbecued or grilled pork. However you enjoy your bánh mì you will surely find a favorite from this list of ten unique bánh mì shops in the South Bay.\u003c/p>\n\u003cp>And feel free to add to this list by sharing your favorite South Bay bánh mì shops in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/huong-lan-sandwich-san-jose-2\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1655 Tully Road, San Jose [\u003ca href=\"http://goo.gl/YmTBFk\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 258-8868\u003cbr>\nHours: Mon-Sun 5am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Huong-Lan-Sandwiches/126589787415351\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HLSandwiches\" target=\"_blank\">\u003cstrong>@HLSandwiches\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>This popular East San Jose deli and small grocery store serves traditional bánh mì as well as other Vietnamese dishes such as vermicelli bowls. The grilled pork bánh mì sets itself apart from others with the addition of peanuts for an enjoyable crunchy texture. Huong Lan dresses their sandwiches with the traditional pickled veggies and a light spread of mayonnaise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-huong-sandwiches-san-jose?osq=Thanh+Huong+Sandwich\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich\u003c/strong>\u003c/a>\u003cbr>\n2593 Senter Road, San Jose [\u003ca href=\"http://goo.gl/ekMfFt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 297-0595\u003cbr>\nHours: Mon-Sun 6:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Huong-Sandwich/114017151963718\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Perhaps the bread is what makes Thanh Huong’s bánh mì so popular. The baguettes are kept warm in a small oven and have a crisp, crunchy crust. The breads spongy interior does well to absorb the generous smear of mayonnaise. If you're a pork fan, the sweet and smoky grilled pork bánh mì is your ticket. If you’d like a more traditional option the sweet, salty ham and peppery pâté is a delicious combination.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kims-sandwiches-san-jose\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1816 Tully Road, San Jose [\u003ca href=\"http://goo.gl/oXLs9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 270-8903\u003cbr>\nHours: Mon-Sun 7:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kims-Sandwich/144289099059750?rf=270654129705467\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Kim’s Sandwiches is a small family-run shop tucked away in the back of Lion Plaza shopping center. Inside you will find no chairs or tables to sit down, but many consider this a go-to spot for bánh mì in San Jose. Popular bánh mì fillings include bright red and juicy portions of pork belly; savory and smoky shredded charcoaled pork; and peppery pork meatball. All sandwiches come with pickled carrots and daikon sprouts, white and green onions and a special spread of creamy butter mayonnaise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-hung-sunnyvale?osq=Cam+Hung+Sandwich+%26+Coffee\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich & Coffee\u003c/strong>\u003c/a>\u003cbr>\n903 Reed Avenue, Sunnyvale [\u003ca href=\"http://goo.gl/S28DQF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 408-735-8989\u003cbr>\nHours: Mon-Fri 7:30am-7:30pm; Sat-Sun 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cam-Hung-Sandwich-Coffee/215235255191622\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich and Coffee\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Cam Hung is a small, family-run shop located in the corner of a Sunnyvale strip mall. The sandwiches here arrive on squat crusty baguettes still warm from the toaster oven. The popular sweet pork sandwich has a unique kick of five spice seasoning. While the traditional combination sandwich comes with ham, headcheese and a peppery pâté.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thien-huong-sandwiches-and-bakery-san-jose\" target=\"_blank\">\u003cstrong>Thien Huong Sandwiches and Bakery \u003c/strong>\u003c/a>\u003cbr>\n1181 Story Rd, San Jose [\u003ca href=\"http://goo.gl/HkxM29\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 289-8188\u003cbr>\nHours: Mon-Sun 5am-8pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This small bakery may not have anywhere to sit on the inside but it has remained a popular San Jose destination for bánh mì as well as freshly baked baguettes. The bánh mì selection is pretty standard here but the fillings are generous and come with a unique addition of cucumber spears and diced scallions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/phat-tri-san-jose\" target=\"_blank\">\u003cstrong>Phat Tri\u003c/strong>\u003c/a>\u003cbr>\n1210 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Phat+Tri/@37.33305,-121.852257,15z/data=!4m2!3m1!1s0x0:0xd11525e3fb838bb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-2877\u003cbr>\nHours: Mon-Sun 4:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Tri-Bakery/223949000950952?rf=212386975468789\" target=\"_blank\">\u003cstrong>Phat Tri Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Phat Tri is another bánh mì shop that maintains great popularity despite having no actual seating in the store. At first $5 seems overly steep for the typically inexpensive bánh mì. Yet when you get your massive, foot long sandwich all is well. Phat Tri may be most popular for their bold flavored, coarse pâté on the special combination sandwich (also available as an addition to other sandwiches.) However, the strong flavor may not be the best option for first timers. For those looking to get their hands on some newly legal foie gras, Phat Tri sells cans and jars of the fatty liver in their deli section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-son-hien-khanh-san-jose\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\n990 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Thanh+Son+Hien+Khanh/@37.331014,-121.855297,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2abb5daf45:0xd1065df54761be06\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 975-0135\u003cbr>\nHours: Mon-Tue 7am-8pm; Thu-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Son-Hien-Khanh/114424178581790\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Thanh Son Hien Khanh may not have the cult following of other South Bay bánh mì shops but the sandwich offerings are quite tasty and the prepared food selection is plentiful. Skinny torpedo sandwiches here are served toasted and crunchy with admittedly minimal fillings. The grilled pork has a huge kick of spice from some very potent jalapenos while the special combination is savory and rich without the gristly texture of headcheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigons-bakery-san-jose\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\n953 McLaughlin Ave, San Jose [\u003ca href=\"https://www.google.com/maps/place/Saigon's+Bakery/@37.334345,-121.856093,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2ae34ac555:0xf578098824c0d439\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-9744\u003cbr>\nHours: Mon-Sun 6am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaigonsBakery\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Saigon’s Bakery can be affectionately described as \"a hole in the wall\" in a busy shopping mall in San Jose’s Little Saigon neighborhood. The store sells two types of bánh mì: the standard baguette and a squat “short bread” roll. The short bread sandwiches come with a popular buy two get one free special. The housemade breads crunch and flake under your bite. The barbecue pork sandwich comes slathered in a sweet, creamy glaze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dakao-san-jose\" target=\"_blank\">\u003cstrong>Dakao\u003c/strong>\u003c/a>\u003cbr>\n98 East San Salvador Street, San Jose [\u003ca href=\"https://www.google.com/maps/place/Dakao+Restaurant/@37.33071,-121.883937,17z/data=!3m1!4b1!4m2!3m1!1s0x808fccb74feaa103:0xfb2dbbe5735d59a7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 286-7260\u003cbr>\nHours: Mon-Sat 7am-9pm; Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DakaoSanJose\" target=\"_blank\">\u003cstrong>Dakao San Jose\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>A longtime favorite for San Jose State students looking to grab a cheap bite to eat, Dakao serves Vietnamese noodle soups, rice dishes and, of course, bánh mì. The sandwiches are available on a standard baguette or croissants as well. Those looking to branch out from the comfort of barbecue or grilled pork should try the pork with pork skin bánh mì.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.leesandwiches.com/\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n939 West El Camino Real #108, Sunnyvale [\u003ca href=\"https://www.google.com/maps/place/Lee's+Sandwiches/@37.371717,-122.045614,17z/data=!3m1!4b1!4m2!3m1!1s0x808fb6f3a0addcf5:0xefa2ae9f6b9b1bc1\" target=\"_blank\">map\u003c/a>] Multiple additional locations.\u003cbr>\nPh: (408) 774-0595\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LeesSandwiches\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/leesandwiches\" target=\"_blank\">@leesandwiches\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lee’s Sandwiches may be considered by some to be the McDonald's of Vietnamese cuisine but perhaps that is what keeps this franchise so popular. Here you will find an array of cheap sandwiches and packaged Vietnamese dishes. If you’ve never had a bánh mì before, perhaps you should start with the grilled pork at Lee’s and then use that as a baseline of comparison to other v as you become more adventurous.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol",
"title": "Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol",
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"content": "\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n",
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"excerpt": "Prosperous, pricey and now the \"it\" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coolhunting at the Good Food Mercantile in San Francisco",
"title": "Coolhunting at the Good Food Mercantile in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"description": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only "un-trade" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
"title": "Coolhunting at the Good Food Mercantile in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Pizzerias",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pizzerias",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90628,90626,90627,90624,90625\"]\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90637,90636,90638,90635,90634\"]\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90620,90619,90618,90617,90616\"]\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90630,90629,90631,90633,90632\"]\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90608,90610,90606,90607,90609, 90711\"]\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90596,90595,90594,90593,90592\"]\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90615,90614,90613,90612,90611\"]\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90599,90600,90597,90598\"]\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90603,90605,90604\"]\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90623,90622,90621\"]\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list so please share your favorites in the comments. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89406,89405,89404,89407\"]\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89425,89424,89423\"]\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89431,89432,89430\"]\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89442,89439,89440,89441\"]\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89448,89447,89446\"]\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89454,89453,89455\"]\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89465,89463,89464\"]\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89468,89469,89467\"]\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89473,89471,89472\"]\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\" target=\"_blank\">\u003cstrong>Kahoo Ramen\u003c/strong>\u003c/a>\u003cbr>\n4330 Moorpark Ave, San Jose [\u003ca href=\"http://goo.gl/CwFA35\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 255-8244\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-10pm; Sat 11:30am-10pm; Sun 11:30am-9:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Farmers Pray for Rain, Prepare for Continued Drought",
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"content": "\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n",
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"excerpt": "Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alkymists Restaurant in Palo Alto Combines Food with Philanthropy",
"title": "Alkymists Restaurant in Palo Alto Combines Food with Philanthropy",
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"content": "\u003cfigure id=\"attachment_88565\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\" alt=\"Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\" width=\"400\" class=\"size-full wp-image-88565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The most interesting thing about \u003ca href=\"http://alkymists.com/\" target=\"_blank\">Alkymists\u003c/a> isn’t its eclectic world fusion menu, the unusual spelling of its name, or its prime location on the bustling University Avenue in downtown Palo Alto; rather, it’s the restaurant’s unique mission, which it calls “foodanthropy,” a combination of food and philanthropy, or as it says on its menus and website, “when a nutritious substance meets the love of humankind.” In addition to providing a wide variety of food to regular customers, Alkymists says it will host a free brunch event once or twice a month for low-income residents, with an emphasis on the community of abused women and children, and low-income mothers.\u003c/p>\n\u003cfigure id=\"attachment_88571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\" alt=\"Inside Alkymists restaurant. Credit: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Alkymists restaurant. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“Cook with the chef, watch movies, learn about food and people from around the world. From that group of families, those who show a passion and deeper interest in food and the industry can take an internship program at Alkymists,” says restaurateur Theirry Fassiotti, who responded to questions via email.\u003c/p>\n\u003cp>Fassiotti says the restaurant will also provide cooking classes and nutrition lessons at the restaurant. His hope is that the new skills provide them with an opportunity to get jobs in restaurants and kitchens around the Bay Area. \u003c/p>\n\u003cp>“Alkymists is the coming together of many things to form something better.”\u003c/p>\n\u003cp>The restaurant is currently working with shelters in San Jose and San Mateo to host these brunches and classes. Fassiotti says it will be a couple of months before the first foodanthropy event is announced. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before he managed restaurants in Paris, Los Angeles, and Silicon Valley, Fassiotti was living on the streets of Paris. After getting himself out of the situation, he says his mission has been to help others who aren’t as well-off. In Paris, Fassiotti worked at \u003ca href=\"http://www.restosducoeur.org/\" target=\"_blank\">Restaurants du Coeur\u003c/a>, a charity that distributes hot meals and food packages to the needy.\u003c/p>\n\u003cp>When Alkymists opened on September 24, it quickly replaced the Palo Alto Grill, which had lasted in that location on the corner of University and High Street for only a year. The name, which can be a bit confusing when you’re trying to search for it online or asking for directions, isn’t actually a play on the word alchemy, which brings to mind images of magical elixirs and tinctures. Fassiotti says the name comes from the Esperanto way of writing and saying “al ci mi,” which means “she near me.”\u003c/p>\n\u003cp>The strong theme of empowering women at Alkymists is evident in more than just its mission and its name. Sepia-toned photographs of women wrap around the walls of the restaurant’s three dining areas, as well as its rentable private dining room. Sculptures and pictures of dragonflies adorn the walls, and are present on the menus: Dragonfly was the name of Fassiotti’s first philanthropy project. \u003c/p>\n\u003cfigure id=\"attachment_88667\" class=\"wp-caption aligncenter\" style=\"max-width: 851px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\" alt=\"Photographs in the dining area at Alkymists. Courtesy of Alkymists.\" width=\"851\" height=\"315\" class=\"size-full wp-image-88667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photographs in the dining area at Alkymists. Courtesy of Alkymists.\u003c/figcaption>\u003c/figure>\n\u003cp>“Not only do we offer Palo Alto an exceptionally great atmosphere to order a tasty bite from our world fusion cuisine and cocktails from our house blended herbal infusions, we also offer a sense of community. The love, passion, and family feel when you walk through our doors is what stands out to us,” Fassiotti says.\u003c/p>\n\u003cp>The restaurant seats up to 100, and has a comfortable lounge area next to the bar, which serves six types of local beer from \u003ca href=\"http://www.schubrosbrewery.com/\" target=\"_blank\">Schubros Brewery\u003c/a> in San Ramon. There’s also a selection of cocktails that are stored in big glass jars behind the bar. \u003c/p>\n\u003cp>The menu is extremely diverse and features a mix of cuisines from places like Latin America, North Africa and Asia, prepared by chef Jared Combs. Fassiotti calls it global street food -- things you would eat if you were traveling around the world. \u003c/p>\n\u003cfigure id=\"attachment_88566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\" alt=\"The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\" width=\"1000\" height=\"738\" class=\"size-full wp-image-88566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizers range from a plate of pork belly tacos with curry glazed corn and tangy cabbage slaw ($6), to truffle burrata on house made crostini with glazed cherry tomatoes ($8.50). The braised lamb and smoked gouda dumplings were especially tasty ($11). I also enjoyed the charred Brussels sprout salad with kale, bacon and mustard vinaigrette ($11). \u003c/p>\n\u003cp>There’s also section on the menu devoted to sandwiches and pizza from around the world -- harissa meatballs in bosnian bread with thai basil and curried cabbage ($14), lamb burgers stuffed in pita bread with serrano ham and sundried tomato ($14), and chorizo applewood bacon pizza on a veggie stuffed crust ($15).\u003c/p>\n\u003cfigure id=\"attachment_88563\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\" alt=\" main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The main courses are very red meat heavy and just as internationally diverse. You can choose from items like the bourbon lime spiced lamb belly with butter braised carrots, and mandarin orange and manchego risotto ($24), or the pho with oxtail beef brisket and ginger. I tried a plate of tender and flavorful braised short ribs with cauliflower parsnip puree and a smokey poached egg on top ($26). \u003c/p>\n\u003cfigure id=\"attachment_88567\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\" alt=\"The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts like the lavender panna cotta ($10), and the goji berry crème brûlée ($10) also follow the menu’s world fusion theme. Alkymists is open for dinner nightly, and weekend brunch will begin on October 11.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://alkymists.com/menu/\" target=\"_blank\">\u003cstrong>alkymists\u003c/strong>\u003c/a>\u003cbr>\n140 University Ave., Palo Alto [\u003ca href=\"http://goo.gl/9PLqLr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (650)321-3514\u003cbr>\nDinner Hours: Sun-Thu, 4-10pm; Fri-Sat, 4-11pm\u003cbr>\nWeekend Brunch Hours: 10am-3pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/alkymists4all\" target=\"_blank\">alkymists\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alkymists4all\" target=\"_blank\">@alkymists4all\u003c/a>\u003cbr>\nPrice Range: $$$-$$$$ \u003c/p>\n\n",
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"excerpt": "Alkymists offers a diverse world-fusion menu, but what’s more noteworthy is its commitment to what it calls “foodanthropy” a project devoted to providing free monthly meals to low-income families in the Bay Area, and internships and training to women in need. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88565\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\" alt=\"Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\" width=\"400\" class=\"size-full wp-image-88565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The most interesting thing about \u003ca href=\"http://alkymists.com/\" target=\"_blank\">Alkymists\u003c/a> isn’t its eclectic world fusion menu, the unusual spelling of its name, or its prime location on the bustling University Avenue in downtown Palo Alto; rather, it’s the restaurant’s unique mission, which it calls “foodanthropy,” a combination of food and philanthropy, or as it says on its menus and website, “when a nutritious substance meets the love of humankind.” In addition to providing a wide variety of food to regular customers, Alkymists says it will host a free brunch event once or twice a month for low-income residents, with an emphasis on the community of abused women and children, and low-income mothers.\u003c/p>\n\u003cfigure id=\"attachment_88571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\" alt=\"Inside Alkymists restaurant. Credit: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Alkymists restaurant. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“Cook with the chef, watch movies, learn about food and people from around the world. From that group of families, those who show a passion and deeper interest in food and the industry can take an internship program at Alkymists,” says restaurateur Theirry Fassiotti, who responded to questions via email.\u003c/p>\n\u003cp>Fassiotti says the restaurant will also provide cooking classes and nutrition lessons at the restaurant. His hope is that the new skills provide them with an opportunity to get jobs in restaurants and kitchens around the Bay Area. \u003c/p>\n\u003cp>“Alkymists is the coming together of many things to form something better.”\u003c/p>\n\u003cp>The restaurant is currently working with shelters in San Jose and San Mateo to host these brunches and classes. Fassiotti says it will be a couple of months before the first foodanthropy event is announced. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before he managed restaurants in Paris, Los Angeles, and Silicon Valley, Fassiotti was living on the streets of Paris. After getting himself out of the situation, he says his mission has been to help others who aren’t as well-off. In Paris, Fassiotti worked at \u003ca href=\"http://www.restosducoeur.org/\" target=\"_blank\">Restaurants du Coeur\u003c/a>, a charity that distributes hot meals and food packages to the needy.\u003c/p>\n\u003cp>When Alkymists opened on September 24, it quickly replaced the Palo Alto Grill, which had lasted in that location on the corner of University and High Street for only a year. The name, which can be a bit confusing when you’re trying to search for it online or asking for directions, isn’t actually a play on the word alchemy, which brings to mind images of magical elixirs and tinctures. Fassiotti says the name comes from the Esperanto way of writing and saying “al ci mi,” which means “she near me.”\u003c/p>\n\u003cp>The strong theme of empowering women at Alkymists is evident in more than just its mission and its name. Sepia-toned photographs of women wrap around the walls of the restaurant’s three dining areas, as well as its rentable private dining room. Sculptures and pictures of dragonflies adorn the walls, and are present on the menus: Dragonfly was the name of Fassiotti’s first philanthropy project. \u003c/p>\n\u003cfigure id=\"attachment_88667\" class=\"wp-caption aligncenter\" style=\"max-width: 851px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\" alt=\"Photographs in the dining area at Alkymists. Courtesy of Alkymists.\" width=\"851\" height=\"315\" class=\"size-full wp-image-88667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photographs in the dining area at Alkymists. Courtesy of Alkymists.\u003c/figcaption>\u003c/figure>\n\u003cp>“Not only do we offer Palo Alto an exceptionally great atmosphere to order a tasty bite from our world fusion cuisine and cocktails from our house blended herbal infusions, we also offer a sense of community. The love, passion, and family feel when you walk through our doors is what stands out to us,” Fassiotti says.\u003c/p>\n\u003cp>The restaurant seats up to 100, and has a comfortable lounge area next to the bar, which serves six types of local beer from \u003ca href=\"http://www.schubrosbrewery.com/\" target=\"_blank\">Schubros Brewery\u003c/a> in San Ramon. There’s also a selection of cocktails that are stored in big glass jars behind the bar. \u003c/p>\n\u003cp>The menu is extremely diverse and features a mix of cuisines from places like Latin America, North Africa and Asia, prepared by chef Jared Combs. Fassiotti calls it global street food -- things you would eat if you were traveling around the world. \u003c/p>\n\u003cfigure id=\"attachment_88566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\" alt=\"The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\" width=\"1000\" height=\"738\" class=\"size-full wp-image-88566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizers range from a plate of pork belly tacos with curry glazed corn and tangy cabbage slaw ($6), to truffle burrata on house made crostini with glazed cherry tomatoes ($8.50). The braised lamb and smoked gouda dumplings were especially tasty ($11). I also enjoyed the charred Brussels sprout salad with kale, bacon and mustard vinaigrette ($11). \u003c/p>\n\u003cp>There’s also section on the menu devoted to sandwiches and pizza from around the world -- harissa meatballs in bosnian bread with thai basil and curried cabbage ($14), lamb burgers stuffed in pita bread with serrano ham and sundried tomato ($14), and chorizo applewood bacon pizza on a veggie stuffed crust ($15).\u003c/p>\n\u003cfigure id=\"attachment_88563\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\" alt=\" main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The main courses are very red meat heavy and just as internationally diverse. You can choose from items like the bourbon lime spiced lamb belly with butter braised carrots, and mandarin orange and manchego risotto ($24), or the pho with oxtail beef brisket and ginger. I tried a plate of tender and flavorful braised short ribs with cauliflower parsnip puree and a smokey poached egg on top ($26). \u003c/p>\n\u003cfigure id=\"attachment_88567\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\" alt=\"The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts like the lavender panna cotta ($10), and the goji berry crème brûlée ($10) also follow the menu’s world fusion theme. Alkymists is open for dinner nightly, and weekend brunch will begin on October 11.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://alkymists.com/menu/\" target=\"_blank\">\u003cstrong>alkymists\u003c/strong>\u003c/a>\u003cbr>\n140 University Ave., Palo Alto [\u003ca href=\"http://goo.gl/9PLqLr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (650)321-3514\u003cbr>\nDinner Hours: Sun-Thu, 4-10pm; Fri-Sat, 4-11pm\u003cbr>\nWeekend Brunch Hours: 10am-3pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/alkymists4all\" target=\"_blank\">alkymists\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alkymists4all\" target=\"_blank\">@alkymists4all\u003c/a>\u003cbr>\nPrice Range: $$$-$$$$ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants",
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"content": "\u003cp>[aside postID=\"bayareabites_96981,bayareabites_123808\"]\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87843,87841,87838,87842,87839,87837,87845\"]\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalrestaurantsj.com/\" target=\"_blank\">\u003cstrong>Mezcal\u003c/strong>\u003c/a>\u003cbr>\n25 W San Fernando St, San Jose [\u003ca href=\"http://goo.gl/XncfU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 283-9595\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri 11:30am-11:30pm; Sat 4pm-11:30pm; Sun 4pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mezcalsanjose?ref=br_tf\" target=\"_blank\">Mezcal Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87859,87864,87861,87857,87860,87863,87862\"]\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87871,87869,87866,87872,87867\"]\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under) CASH ONLY\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87874,87875,87876\"]\u003c/p>\n\u003cp>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87878,87879,87880,87881\"]\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87886,87883,87884,87885\"]\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87888,87892,87890,87889,87891\"]\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87896,87894,87897,87895\"]\u003cbr>\n[aside postID=\"news_11678823,bayareabites_114118\" align=\"left\"]\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87900,87904,87901,87905,87902\"]\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n",
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"excerpt": "Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights nine South Bay restaurants worth visiting for their south of the border specialties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under) CASH ONLY\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ",
"title": "How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ",
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"content": "\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"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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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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