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Yet another reason to get your pork-loving posse together for a fun Sunday brunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/xi1HL4HxLxF2\">138 Church St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sun 11am–10pm\u003c/p>\n\u003ch2>Enjoy Quality, Homestyle Arabic Dishes at the New Beit Rima\u003c/h2>\n\u003cfigure id=\"attachment_132454\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken shish tawook plate at Beit Rima. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing like being greeted at a fast-casual place with a complimentary cup of hot, sweet, minty black tea and kindly asked to take a seat with “Don’t worry, I will take your order at the table.” The hospitality at \u003cstrong>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003c/strong> (“Rima’s House”) is matched by the delightfully and deliciously homey food, which is proudly proclaimed as “Arabic comfort food” on the business sign and logo. It’s an homage to chef-owner Samir Mogannam’s mother and her wonderful cooking (she is originally from Jordan), although he has quite the cooking pedigree himself from cooking at Aziza, Tawla, and Dyafa.\u003c/p>\n\u003cp>The location was previously Burgermeister, and his father, Paul Mogannam, was the founder of Burgermeister, who is retiring and passing it on to his son. The tables are now covered in green and white checkered tablecloths, with classic wood spindle chairs, and there are hanging houseplants and other residential décor touches throughout the space. The only thing that isn’t welcoming is how chilly it is inside, so don’t forget your jacket.\u003c/p>\n\u003cfigure id=\"attachment_132457\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132457\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beit-rima-hummus-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Hummus ma' lehma (with spiced beef). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is built to share, but you can easily come for a solo meal of the chicken shish tawook plate ($12), with tender, grilled bites of yogurt-marinated chicken with “mom’s rice,” charred onion and red pepper, toum (Lebanese garlic sauce), hummus, pickles (plus beet-pickled turnips), and a half of warm and lightly fluffy pita. Mom would also want you to eat your greens, so get the fattoush ($8) salad, which comes with charred dates and a kicky dressing with pomegranate vinegar.\u003c/p>\n\u003cfigure id=\"attachment_132465\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-ful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Ful (smashed fava beans). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezze include a warm bowl of ful (fava beans), mashed with garlic, olive oil, and lemon, with a little bit of chickpeas ($7); you can order a supplement of a soft egg on top, and it comes with pita. The flavorful hummus was silky with nutty notes of tahini and there’s the option to get it with ground and spiced beef on top along with some pine nuts ($12), another dip you’ll want to scoop up with the warm pita. There’s shakshuka all day, falafel, beef kabobs, vegetables from Mariquita Farm for dipping, and more mezze, plus muhalabbia milk pudding for dessert, and nothing is over $14. You’ll be well-fed and doted on, which will bring you back as quickly as the good food will.\u003c/p>\n\u003ch2>A Quintessential Neighborhood Place: Tadu Ethiopian Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://taduethiopiankitchen.com\">Tadu Ethiopian Kitchen\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bHZVJX4C2S32\">484 Ellis St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132467\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132467\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A full spread of chicken tibs, special kitfo, and the vegetarian combination. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled right in the heart of the Tenderloin is \u003ca href=\"http://taduethiopiankitchen.com\">\u003cb>Tadu Ethiopian Kitchen\u003c/b>\u003c/a>, a popular stop for some theater-goers who are okay with walking through a couple of the neighborhood’s scruffier blocks for a meal. Husband-and-wife Elias and Nani Shawel have created a colorful spot you can’t ignore, with artwork on the bright mandarin orange walls. Inside, there are just a handful of tables, with couples and friends sharing plates of tibs (chicken, lamb, or beef) and scooping up kitfo (buttery chopped beef, usually served on the rare side — we ordered ours medium rare and it came out perfectly) with spongy and tangy injera bread from baskets on a counter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The menu is full of vegetarian and vegan options, like chickpeas with turmeric and ginger; collard greens with ginger, garlic and onions; and lentils. Don’t miss the vegetarian combination hiding in the specialty entrées section, which includes kik alicha wot (chickpeas), misir wot (split lentils), gomen (collard greens), alicha tikil gomen (cabbage, potatoes, and carrots), plus some salad and buticha (mashed chickpea), a full spread for just $12.95. They even offer gluten-free injera for an extra $3. Portions are hearty — two people will have more than enough to eat by ordering one dish each. Hopefully you’re dining with someone who likes to share — and eat with their hands — because everything comes out on a big plate that you eat from communally.\u003c/p>\n\u003cfigure id=\"attachment_132469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-injera-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tadu even offers gluten-free injera bread. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything tasted very homemade and freshly made, with tender meat morsels, but the flavors didn’t have the pop of Berbere (spice mix) like I’ve had at other places. It ends up you need to tell your server to really bring the flava, otherwise they keep things pretty tame. Even our spicy kitfo came out pretty mellow. When the owner saw I was seeking more than the little bowl of Berbere spice he brought over, he told me the next time I should request the kulet: here, it’s a deeply savory and thickened onion sauce, almost a paste, loaded with Berbere that they can cook into your dishes. Ah ha! That’s the stuff. So now you know.\u003c/p>\n\u003cp>This location doesn’t have any alcohol, but you can try telba, a slippery-textured drink made with ground flax seeds and honey. While I wouldn’t call this place a destination, if I was looking for something homey and affordable (and vegetarian) in the neighborhood, it fits the bill. There is a newer and brighter location in Mission Bay as well.\u003c/p>\n\u003ch2>Causwells Launches a Monthly Guest Chef Burger\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">Causwells\u003c/a>\u003cbr>\nGuest Burger Series (monthly)\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Causwells/@37.8002779,-122.4420347,15z/data=!4m2!3m1!1s0x0:0x4535d182f05476fe?ved=2ahUKEwj-oKXR0PPfAhVIqIsKHdTLCnMQ_BIwCnoECAYQCA\">2346 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132474\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Causwells_OGMosto_credit_AaronChang-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">The OG Mosto burger at Causwells. \u003ccite>(Aaron Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cb>Causwells\u003c/b>\u003c/a> in the Marina already makes one of the best double cheeseburgers in town, but now it’s truly double trouble since they just introduced a\u003cb> guest burger series\u003c/b>. Every month, they will feature a rotating burger special from favorite restaurants throughout the Bay Area. For February, the burger collaboration features a burger with chef Telmo Faria of \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa\u003c/a> and \u003ca href=\"https://www.piripica.com/\">Piri Pica\u003c/a>: the OG Mosto Burger (double smash patties, Oaxaca cheese, poblanos, spicy serrano aioli, pickled red onion). You can get the burger for $16.95. Upcoming burgers include March with \u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a> and April with \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Cheese on at This Annual Weekend Festival\u003c/h2>\n\u003cp>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003cbr>\nMarch 23–24\u003cbr>\nVarious Sonoma and Marin County locations\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/13th-annual-california-artisan-cheese-festival-tickets-52889913154\">Tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_9668e-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A delicious bite made by cheesemonger Christina Strategos of Nugget Market in Woodland, using Big Boy Blue from Willapa Hills Cheese. \u003ccite>(Karen Pavone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sound the cheese alarm: coming up on March 23 is the thirteenth annual \u003cstrong>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003c/strong>, a two-day weekend event that includes cheese tastings, pairings, \u003ca href=\"https://www.artisancheesefestival.com/tours\">farm and producer tours\u003c/a>, and a culinary competition, all of which are held at various locations in Sonoma and Marin Counties. You’ll also have the opportunity to experience new, limited-production, and rare artisan cheeses, all while learning about the art of cheesemaking from some of the industry’s most knowledgeable experts through a variety of interactive \u003ca href=\"https://www.artisancheesefestival.com/seminars\">seminars\u003c/a>. Don’t miss fun tasting events like Cheese, Bites & Booze! and Bubbles & Brunch, plus the Artisan Cheese Tasting & Marketplace on Sunday, March 24. Tickets are going fast, so don’t delay.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down this al pastor dish for Sunday brunch, enjoy Arabic or Ethiopian home cooking (and hospitality), a new monthly guest chef burger special, and an annual artisan cheese festival you won’t want to miss.\u003c/p>\n\u003ch2>Don't Miss Tank18's Incredible Al Pastor Dish at Sunday Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tank18.com\">Tank18 Restaurant & Urban Winery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Z1f64LTzgJ72\">1345 Howard St., San Francisco\u003c/a>\u003cbr>\nSunday brunch 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132449\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-shakshuka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka with nopales at Tank18's Sunday brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch is very popular in SF, but sometimes it can be tooooo popular — it can be as tough to find a table for a group of friends as a Friday night table at primetime. But at \u003ca href=\"https://www.tank18.com\">\u003cb>Tank18\u003c/b>\u003c/a> in SoMa, they have a spacious dining room, one that features just as many tables for large groups as two- and four-tops, maybe more. You may know Tank18 as a winery, but they actually have a full bar, on full display at Sunday brunch in their Bloody Mary, which comes with salumi and pickles, or choose from two other kinds, plus a paloma, coffee flip, and more.\u003c/p>\n\u003cfigure id=\"attachment_132452\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-space-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Large groups are welcome at Tank18. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are dishes on chef Brandon Cavazos’s brunch menu that will appeal (shakshuka with nopales, pan de mie French toast) but the hands-down winner, the one you should get a couple friends together for ASAP is the pork al pastor ($32). You get a pound of the most savory, juicy, pork shoulder cooked sous vide with al pastor rub — it’s seared to order on the plancha, giving it a nicely crispy edge, and served in the most flavor-packed, rich, reduced sauce (we’re talking 40 quarts of pork bone stock reduced to 4, with charred onion and pork skin for extra texture and deep \u003cem>sabor\u003c/em>). The shoulder is served with avocado crema, escabeche, sliced radish, charred jalapeños, and pillowy tortillas from La Palma, plus cracklings on top for extra crunch, and it’s pure pork perfection.\u003c/p>\n\u003cfigure id=\"attachment_132450\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-mojo-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Mojo rice with housemade breakfast sausage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another sleeper hit is the mojo rice ($8), green and bright with cilantro, parsley, and garlic, and topped with sliced housemade breakfast sausage with a little hit of ginger and grilled shishito. Yet another reason to get your pork-loving posse together for a fun Sunday brunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/xi1HL4HxLxF2\">138 Church St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sun 11am–10pm\u003c/p>\n\u003ch2>Enjoy Quality, Homestyle Arabic Dishes at the New Beit Rima\u003c/h2>\n\u003cfigure id=\"attachment_132454\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken shish tawook plate at Beit Rima. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing like being greeted at a fast-casual place with a complimentary cup of hot, sweet, minty black tea and kindly asked to take a seat with “Don’t worry, I will take your order at the table.” The hospitality at \u003cstrong>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003c/strong> (“Rima’s House”) is matched by the delightfully and deliciously homey food, which is proudly proclaimed as “Arabic comfort food” on the business sign and logo. It’s an homage to chef-owner Samir Mogannam’s mother and her wonderful cooking (she is originally from Jordan), although he has quite the cooking pedigree himself from cooking at Aziza, Tawla, and Dyafa.\u003c/p>\n\u003cp>The location was previously Burgermeister, and his father, Paul Mogannam, was the founder of Burgermeister, who is retiring and passing it on to his son. The tables are now covered in green and white checkered tablecloths, with classic wood spindle chairs, and there are hanging houseplants and other residential décor touches throughout the space. The only thing that isn’t welcoming is how chilly it is inside, so don’t forget your jacket.\u003c/p>\n\u003cfigure id=\"attachment_132457\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132457\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beit-rima-hummus-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Hummus ma' lehma (with spiced beef). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is built to share, but you can easily come for a solo meal of the chicken shish tawook plate ($12), with tender, grilled bites of yogurt-marinated chicken with “mom’s rice,” charred onion and red pepper, toum (Lebanese garlic sauce), hummus, pickles (plus beet-pickled turnips), and a half of warm and lightly fluffy pita. Mom would also want you to eat your greens, so get the fattoush ($8) salad, which comes with charred dates and a kicky dressing with pomegranate vinegar.\u003c/p>\n\u003cfigure id=\"attachment_132465\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-ful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Ful (smashed fava beans). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezze include a warm bowl of ful (fava beans), mashed with garlic, olive oil, and lemon, with a little bit of chickpeas ($7); you can order a supplement of a soft egg on top, and it comes with pita. The flavorful hummus was silky with nutty notes of tahini and there’s the option to get it with ground and spiced beef on top along with some pine nuts ($12), another dip you’ll want to scoop up with the warm pita. There’s shakshuka all day, falafel, beef kabobs, vegetables from Mariquita Farm for dipping, and more mezze, plus muhalabbia milk pudding for dessert, and nothing is over $14. You’ll be well-fed and doted on, which will bring you back as quickly as the good food will.\u003c/p>\n\u003ch2>A Quintessential Neighborhood Place: Tadu Ethiopian Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://taduethiopiankitchen.com\">Tadu Ethiopian Kitchen\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bHZVJX4C2S32\">484 Ellis St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132467\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132467\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A full spread of chicken tibs, special kitfo, and the vegetarian combination. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled right in the heart of the Tenderloin is \u003ca href=\"http://taduethiopiankitchen.com\">\u003cb>Tadu Ethiopian Kitchen\u003c/b>\u003c/a>, a popular stop for some theater-goers who are okay with walking through a couple of the neighborhood’s scruffier blocks for a meal. Husband-and-wife Elias and Nani Shawel have created a colorful spot you can’t ignore, with artwork on the bright mandarin orange walls. Inside, there are just a handful of tables, with couples and friends sharing plates of tibs (chicken, lamb, or beef) and scooping up kitfo (buttery chopped beef, usually served on the rare side — we ordered ours medium rare and it came out perfectly) with spongy and tangy injera bread from baskets on a counter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The menu is full of vegetarian and vegan options, like chickpeas with turmeric and ginger; collard greens with ginger, garlic and onions; and lentils. Don’t miss the vegetarian combination hiding in the specialty entrées section, which includes kik alicha wot (chickpeas), misir wot (split lentils), gomen (collard greens), alicha tikil gomen (cabbage, potatoes, and carrots), plus some salad and buticha (mashed chickpea), a full spread for just $12.95. They even offer gluten-free injera for an extra $3. Portions are hearty — two people will have more than enough to eat by ordering one dish each. Hopefully you’re dining with someone who likes to share — and eat with their hands — because everything comes out on a big plate that you eat from communally.\u003c/p>\n\u003cfigure id=\"attachment_132469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-injera-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tadu even offers gluten-free injera bread. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything tasted very homemade and freshly made, with tender meat morsels, but the flavors didn’t have the pop of Berbere (spice mix) like I’ve had at other places. It ends up you need to tell your server to really bring the flava, otherwise they keep things pretty tame. Even our spicy kitfo came out pretty mellow. When the owner saw I was seeking more than the little bowl of Berbere spice he brought over, he told me the next time I should request the kulet: here, it’s a deeply savory and thickened onion sauce, almost a paste, loaded with Berbere that they can cook into your dishes. Ah ha! That’s the stuff. So now you know.\u003c/p>\n\u003cp>This location doesn’t have any alcohol, but you can try telba, a slippery-textured drink made with ground flax seeds and honey. While I wouldn’t call this place a destination, if I was looking for something homey and affordable (and vegetarian) in the neighborhood, it fits the bill. There is a newer and brighter location in Mission Bay as well.\u003c/p>\n\u003ch2>Causwells Launches a Monthly Guest Chef Burger\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">Causwells\u003c/a>\u003cbr>\nGuest Burger Series (monthly)\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Causwells/@37.8002779,-122.4420347,15z/data=!4m2!3m1!1s0x0:0x4535d182f05476fe?ved=2ahUKEwj-oKXR0PPfAhVIqIsKHdTLCnMQ_BIwCnoECAYQCA\">2346 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132474\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Causwells_OGMosto_credit_AaronChang-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">The OG Mosto burger at Causwells. \u003ccite>(Aaron Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cb>Causwells\u003c/b>\u003c/a> in the Marina already makes one of the best double cheeseburgers in town, but now it’s truly double trouble since they just introduced a\u003cb> guest burger series\u003c/b>. Every month, they will feature a rotating burger special from favorite restaurants throughout the Bay Area. For February, the burger collaboration features a burger with chef Telmo Faria of \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa\u003c/a> and \u003ca href=\"https://www.piripica.com/\">Piri Pica\u003c/a>: the OG Mosto Burger (double smash patties, Oaxaca cheese, poblanos, spicy serrano aioli, pickled red onion). You can get the burger for $16.95. Upcoming burgers include March with \u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a> and April with \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Cheese on at This Annual Weekend Festival\u003c/h2>\n\u003cp>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003cbr>\nMarch 23–24\u003cbr>\nVarious Sonoma and Marin County locations\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/13th-annual-california-artisan-cheese-festival-tickets-52889913154\">Tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_9668e-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A delicious bite made by cheesemonger Christina Strategos of Nugget Market in Woodland, using Big Boy Blue from Willapa Hills Cheese. \u003ccite>(Karen Pavone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sound the cheese alarm: coming up on March 23 is the thirteenth annual \u003cstrong>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003c/strong>, a two-day weekend event that includes cheese tastings, pairings, \u003ca href=\"https://www.artisancheesefestival.com/tours\">farm and producer tours\u003c/a>, and a culinary competition, all of which are held at various locations in Sonoma and Marin Counties. You’ll also have the opportunity to experience new, limited-production, and rare artisan cheeses, all while learning about the art of cheesemaking from some of the industry’s most knowledgeable experts through a variety of interactive \u003ca href=\"https://www.artisancheesefestival.com/seminars\">seminars\u003c/a>. Don’t miss fun tasting events like Cheese, Bites & Booze! and Bubbles & Brunch, plus the Artisan Cheese Tasting & Marketplace on Sunday, March 24. Tickets are going fast, so don’t delay.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Your Guide to Black-Owned Eateries Around the Bay",
"headTitle": "Your Guide to Black-Owned Eateries Around the Bay | KQED",
"content": "\u003cp>\u003ci>This is an updated guide to our 2017 \u003ca href=\"https://www.kqed.org/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants\">Celebrate Black History Month At These Black-Owned Bay Area Restaurants\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On any given day, look around and you’ll see the immense contributions by black chefs, artists, and creators that are intrinsic to American food and culture. Black History Month provides us with an opportunity to celebrate and share gratitude for these contributions. There are a number of chefs around the Bay Area \u003c/span>\u003ca href=\"https://www.mercurynews.com/2020/01/29/bay-area-chefs-honor-black-history-month-2020-with-special-menus/\">\u003cspan style=\"font-weight: 400;\">providing a special menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> this month, but, with this guide, you can support black-owned restaurants doing their thing year-round.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Sadly, some of the restaurants we covered in last year’s list have closed since then, so we created this new one. Please note, this guide does not include every black-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003c/span>\u003ca href=\"https://www.facebook.com/bayareabites/\">\u003cspan style=\"font-weight: 400;\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, or \u003c/span>\u003ca href=\"https://twitter.com/bayareabites\">\u003cspan style=\"font-weight: 400;\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Kendejah Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/T4P7f3w7puB2\">197 Pelton Center Way\u003c/a>\u003cbr>\nSan Leandro, CA\u003c/p>\n\u003cp>https://youtu.be/WUKD5X5O4M4?t=615\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Have you sampled Liberian cuisine? Time to visit the Bay Area’s only Liberian spot, Kendejah Restaurant in San Leandro (which Check, Please! Bay Area visited in \u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Season 13\u003c/a>). According to the owner, Dougie Uso, he wants you to feel like you’re visiting a friend’s house, so the vibe is very friendly and casual, but you can get a dash of history with your food at the same time.\u003c/p>\n\u003cp>Recommendations from the show? Oxtail stew, attieke with fish and jollof rice to name a few.\u003c/p>\n\u003ch2>Reve Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?q=r%C3%AAve+bistro+address&stick=H4sIAAAAAAAAAOPgE-LVT9c3NEzOyrYwLiqI15LNTrbSz8lPTizJzM-DM6wSU1KKUouLF7GKFB1eVZaqkJRZXFKUrwAVBgA53ZUORwAAAA&biw=1138&bih=587&um=1&ie=UTF-8&sa=X&ved=0ahUKEwiF84qV56fgAhVLGTQIHRq0ADkQ_AUIDigB\">960 Moraga Road F\u003c/a>\u003cbr>\nLafayette, CA 94549\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=qXCyYqJN1Bk\u003c/p>\n\u003cp>Chef Paul Magu-Lecugy, a classically trained French chef whose esteemed resume includes the Gérard Besson in Paris, La Bastide de Moustiers, and the Ritz Carlton and St. Regis in San Francisco, always had dreams of opening a bistro that offers a five-star dining experience at an affordable price. Today, Magu-Lecugy owns and operates Reve (“dream” in French) in Lafayette, offering Lamorinda residents the chance to experience a traditional French bistro, not unlike those he experienced during his childhood in Paris.\u003c/p>\n\u003cp>With an extensive wine list (mostly French and some Californian) and seasonal menus featuring fresh ingredients, Reve (which \u003ca href=\"https://www.kqed.org/checkplease/19317/check-please-bay-area-reviews-bounty-hunter-wine-bar-smokin-bbq-reve-fiorella\">made an appearance on Check, Please! Bay Area\u003c/a>) offers a culinary escape to France, without the price of a plane ticket.\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://www.google.com/maps/place/2295+Broadway,+Oakland,+CA+94612/@37.8119676,-122.2687852,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ace1abc453:0x7a06db2a90764204!8m2!3d37.8119634!4d-122.2665965\">2295 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-125163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3402-new.jpg\" alt=\"Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken. \u003ccite>(photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 2017 chef and owner Tanya Holland closed the original Brown Sugar Kitchen in West Oakland to make way for two new projects in Uptown Oakland and the San Francisco Ferry Building. While the San Francisco counter-service location unfortunately closed this January, Holland has said she’s deeply proud to be the first black woman to open a restaurant in the Ferry Building. Long-time fans and newcomers alike can visit the Uptown Oakland location, which now offers dinner service and a full drink menu!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You can also try making some of that fried chicken and Holland’s famed cornmeal waffles with \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles\">\u003cspan style=\"font-weight: 400;\">her recipes on Celebrity Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Horn Barbecue\u003c/h2>\n\u003cp>2534 Mandela Pkwy\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132434\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-132434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg\" alt=\"A BBQ platter for 2 from Horn Barbecue\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">A BBQ platter for 2 from Horn Barbecue \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Despite making its mark as one of the best Texas inspired BBQ eateries in the bay, cooking barbeque wasn’t always owner and chef Matt Horn’s goal. According to Horn’s \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/story/\">\u003cspan style=\"font-weight: 400;\">bio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, after grilling a particularly bad batch of spare ribs, Horn vowed to “never cook bad cue again” and took to his Grandmother’s backyard to perfect the art of pit-smoking meats. To say Horn has honed his meat-smoking techniques is an understatement. He put in the hard work preparing regular pop-ups for a growing crowd and it’s paid off. His much-anticipated \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/\">\u003cspan style=\"font-weight: 400;\">brick and mortar restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will open in Tanya Holland’s old Brown Sugar Kitchen location in West Oakland as soon as he receives final clearance from the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">And that’s not all! Horn is also preparing to open a Southern-style fried chicken sandwich kiosk at Jack London Square’s Oakland Assembly food hall. \u003c/span>\u003ca href=\"https://www.facebook.com/kowbird/?ref=py_c\">\u003cspan style=\"font-weight: 400;\">KowBird\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will likely open in August or September 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For more eateries to visit during Black History Month, see below.\u003c/span>\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">\u003cspan style=\"font-weight: 400;\">Miyako Old-Fashioned Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/auntie-aprils-chicken-n-waffles-san-francisco-2\">\u003cspan style=\"font-weight: 400;\">Auntie April’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.shebapianolounge.com/\">\u003cspan style=\"font-weight: 400;\">Sheba Piano Lounge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.littleskilletsf.com/\">\u003cspan style=\"font-weight: 400;\">Little Skillet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (China Basin)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/queens-louisiana-po-boy-cafe-san-francisco\">\u003cspan style=\"font-weight: 400;\">Queen’s Louisiana Po-Boy Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.radioafricakitchen.com/\">\u003cspan style=\"font-weight: 400;\">Radio Africa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – Check out their\u003c/span>\u003ca href=\"http://www.radioafricakitchen.com/events/\">\u003cspan style=\"font-weight: 400;\"> Community Tuesdays events\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://friscofried.biz/\">\u003cspan style=\"font-weight: 400;\">Frisco Fried\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) \u003c/span>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">\u003cspan style=\"font-weight: 400;\">Yvonne’s Southern Sweets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.bayviewbistrosf.com/vendors\">\u003cspan style=\"font-weight: 400;\">Big H BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience\">\u003cspan style=\"font-weight: 400;\">Read more about them\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cspan style=\"font-weight: 400;\">Amawele’s South African Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Embarcadero)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">\u003cspan style=\"font-weight: 400;\">Club Waziema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (NoPa)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.twojacksniksplace.com/\">\u003cspan style=\"font-weight: 400;\">Two Jacks Nik’s Place\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Lower Haight)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://internationalsmoke.com/\">International Smoke\u003c/a> (SoMa) \u003ca href=\"https://www.kqed.org/checkplease/20333/check-please-bay-area-reviews-roosevelt-tamale-parlor-bravas-bar-de-tapas-international-smoke\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>South Bay/Peninsula\u003c/h3>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.backayard.net/\">\u003cspan style=\"font-weight: 400;\">Back a Yard Caribbean Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Menlo Park & San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=xL2IQyiQ9Mk\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">\u003cspan style=\"font-weight: 400;\">Walia Ethiopian Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/zeni-ethiopian-restaurant-san-jose\">\u003cspan style=\"font-weight: 400;\">Zeni Ethiopian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.rodericksfoodtruck.com/\">\u003cspan style=\"font-weight: 400;\">Roderick’s BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://goldensafari.net/\">\u003cspan style=\"font-weight: 400;\">Golden Safari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Hayward)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">\u003cspan style=\"font-weight: 400;\">Lena’s Soul Food Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">\u003cspan style=\"font-weight: 400;\">Kingston 11 Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">\u003cspan style=\"font-weight: 400;\">Southern Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Antioch)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://thelettuceinn.com/\">\u003cspan style=\"font-weight: 400;\">The Lettuce Inn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Concord)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">\u003cspan style=\"font-weight: 400;\">Lois the Pie Queen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.homeofchickenandwaffles.com/\">\u003cspan style=\"font-weight: 400;\">Home of Chicken and Waffles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">\u003cspan style=\"font-weight: 400;\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cspan style=\"font-weight: 400;\">Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400;\">Miss Ollie’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://crumbleandwhisk.com/\">\u003cspan style=\"font-weight: 400;\">Crumble & Whisk Patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">\u003cspan style=\"font-weight: 400;\">Everett & Jones Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">\u003cspan style=\"font-weight: 400;\">PieTisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jamesandthegiantcupcake.com/\">\u003cspan style=\"font-weight: 400;\">James and the Giant Cupcake\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">\u003cspan style=\"font-weight: 400;\">New Karibbean City\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">\u003cspan style=\"font-weight: 400;\">Goeffrey’s Inner Circle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/enssaro-ethiopian-restaurant-oakland-3\">\u003cspan style=\"font-weight: 400;\">Ensarro Ethiopian\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">\u003cspan style=\"font-weight: 400;\">Miliki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400;\">Minnie Bell’s Soul Movement \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">\u003cspan style=\"font-weight: 400;\">Suya African Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">\u003cspan style=\"font-weight: 400;\">ENAT Honey Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400;\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://cupcakinbakeshop.com/\">\u003cspan style=\"font-weight: 400;\">Cupcakin’ Bake Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This is an updated guide to our 2017 \u003ca href=\"https://www.kqed.org/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants\">Celebrate Black History Month At These Black-Owned Bay Area Restaurants\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On any given day, look around and you’ll see the immense contributions by black chefs, artists, and creators that are intrinsic to American food and culture. Black History Month provides us with an opportunity to celebrate and share gratitude for these contributions. There are a number of chefs around the Bay Area \u003c/span>\u003ca href=\"https://www.mercurynews.com/2020/01/29/bay-area-chefs-honor-black-history-month-2020-with-special-menus/\">\u003cspan style=\"font-weight: 400;\">providing a special menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> this month, but, with this guide, you can support black-owned restaurants doing their thing year-round.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Sadly, some of the restaurants we covered in last year’s list have closed since then, so we created this new one. Please note, this guide does not include every black-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003c/span>\u003ca href=\"https://www.facebook.com/bayareabites/\">\u003cspan style=\"font-weight: 400;\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, or \u003c/span>\u003ca href=\"https://twitter.com/bayareabites\">\u003cspan style=\"font-weight: 400;\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Kendejah Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/T4P7f3w7puB2\">197 Pelton Center Way\u003c/a>\u003cbr>\nSan Leandro, CA\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WUKD5X5O4M4'\n title='//www.youtube.com/embed/WUKD5X5O4M4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you sampled Liberian cuisine? Time to visit the Bay Area’s only Liberian spot, Kendejah Restaurant in San Leandro (which Check, Please! Bay Area visited in \u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Season 13\u003c/a>). According to the owner, Dougie Uso, he wants you to feel like you’re visiting a friend’s house, so the vibe is very friendly and casual, but you can get a dash of history with your food at the same time.\u003c/p>\n\u003cp>Recommendations from the show? Oxtail stew, attieke with fish and jollof rice to name a few.\u003c/p>\n\u003ch2>Reve Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?q=r%C3%AAve+bistro+address&stick=H4sIAAAAAAAAAOPgE-LVT9c3NEzOyrYwLiqI15LNTrbSz8lPTizJzM-DM6wSU1KKUouLF7GKFB1eVZaqkJRZXFKUrwAVBgA53ZUORwAAAA&biw=1138&bih=587&um=1&ie=UTF-8&sa=X&ved=0ahUKEwiF84qV56fgAhVLGTQIHRq0ADkQ_AUIDigB\">960 Moraga Road F\u003c/a>\u003cbr>\nLafayette, CA 94549\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qXCyYqJN1Bk'\n title='//www.youtube.com/embed/qXCyYqJN1Bk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Chef Paul Magu-Lecugy, a classically trained French chef whose esteemed resume includes the Gérard Besson in Paris, La Bastide de Moustiers, and the Ritz Carlton and St. Regis in San Francisco, always had dreams of opening a bistro that offers a five-star dining experience at an affordable price. Today, Magu-Lecugy owns and operates Reve (“dream” in French) in Lafayette, offering Lamorinda residents the chance to experience a traditional French bistro, not unlike those he experienced during his childhood in Paris.\u003c/p>\n\u003cp>With an extensive wine list (mostly French and some Californian) and seasonal menus featuring fresh ingredients, Reve (which \u003ca href=\"https://www.kqed.org/checkplease/19317/check-please-bay-area-reviews-bounty-hunter-wine-bar-smokin-bbq-reve-fiorella\">made an appearance on Check, Please! Bay Area\u003c/a>) offers a culinary escape to France, without the price of a plane ticket.\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://www.google.com/maps/place/2295+Broadway,+Oakland,+CA+94612/@37.8119676,-122.2687852,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ace1abc453:0x7a06db2a90764204!8m2!3d37.8119634!4d-122.2665965\">2295 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-125163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3402-new.jpg\" alt=\"Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken. \u003ccite>(photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 2017 chef and owner Tanya Holland closed the original Brown Sugar Kitchen in West Oakland to make way for two new projects in Uptown Oakland and the San Francisco Ferry Building. While the San Francisco counter-service location unfortunately closed this January, Holland has said she’s deeply proud to be the first black woman to open a restaurant in the Ferry Building. Long-time fans and newcomers alike can visit the Uptown Oakland location, which now offers dinner service and a full drink menu!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You can also try making some of that fried chicken and Holland’s famed cornmeal waffles with \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles\">\u003cspan style=\"font-weight: 400;\">her recipes on Celebrity Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Horn Barbecue\u003c/h2>\n\u003cp>2534 Mandela Pkwy\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132434\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-132434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg\" alt=\"A BBQ platter for 2 from Horn Barbecue\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">A BBQ platter for 2 from Horn Barbecue \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Despite making its mark as one of the best Texas inspired BBQ eateries in the bay, cooking barbeque wasn’t always owner and chef Matt Horn’s goal. According to Horn’s \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/story/\">\u003cspan style=\"font-weight: 400;\">bio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, after grilling a particularly bad batch of spare ribs, Horn vowed to “never cook bad cue again” and took to his Grandmother’s backyard to perfect the art of pit-smoking meats. To say Horn has honed his meat-smoking techniques is an understatement. He put in the hard work preparing regular pop-ups for a growing crowd and it’s paid off. His much-anticipated \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/\">\u003cspan style=\"font-weight: 400;\">brick and mortar restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will open in Tanya Holland’s old Brown Sugar Kitchen location in West Oakland as soon as he receives final clearance from the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">And that’s not all! Horn is also preparing to open a Southern-style fried chicken sandwich kiosk at Jack London Square’s Oakland Assembly food hall. \u003c/span>\u003ca href=\"https://www.facebook.com/kowbird/?ref=py_c\">\u003cspan style=\"font-weight: 400;\">KowBird\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will likely open in August or September 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For more eateries to visit during Black History Month, see below.\u003c/span>\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">\u003cspan style=\"font-weight: 400;\">Miyako Old-Fashioned Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/auntie-aprils-chicken-n-waffles-san-francisco-2\">\u003cspan style=\"font-weight: 400;\">Auntie April’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.shebapianolounge.com/\">\u003cspan style=\"font-weight: 400;\">Sheba Piano Lounge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.littleskilletsf.com/\">\u003cspan style=\"font-weight: 400;\">Little Skillet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (China Basin)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/queens-louisiana-po-boy-cafe-san-francisco\">\u003cspan style=\"font-weight: 400;\">Queen’s Louisiana Po-Boy Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.radioafricakitchen.com/\">\u003cspan style=\"font-weight: 400;\">Radio Africa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – Check out their\u003c/span>\u003ca href=\"http://www.radioafricakitchen.com/events/\">\u003cspan style=\"font-weight: 400;\"> Community Tuesdays events\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://friscofried.biz/\">\u003cspan style=\"font-weight: 400;\">Frisco Fried\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) \u003c/span>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">\u003cspan style=\"font-weight: 400;\">Yvonne’s Southern Sweets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.bayviewbistrosf.com/vendors\">\u003cspan style=\"font-weight: 400;\">Big H BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience\">\u003cspan style=\"font-weight: 400;\">Read more about them\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cspan style=\"font-weight: 400;\">Amawele’s South African Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Embarcadero)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">\u003cspan style=\"font-weight: 400;\">Club Waziema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (NoPa)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.twojacksniksplace.com/\">\u003cspan style=\"font-weight: 400;\">Two Jacks Nik’s Place\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Lower Haight)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://internationalsmoke.com/\">International Smoke\u003c/a> (SoMa) \u003ca href=\"https://www.kqed.org/checkplease/20333/check-please-bay-area-reviews-roosevelt-tamale-parlor-bravas-bar-de-tapas-international-smoke\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>South Bay/Peninsula\u003c/h3>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.backayard.net/\">\u003cspan style=\"font-weight: 400;\">Back a Yard Caribbean Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Menlo Park & San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=xL2IQyiQ9Mk\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">\u003cspan style=\"font-weight: 400;\">Walia Ethiopian Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/zeni-ethiopian-restaurant-san-jose\">\u003cspan style=\"font-weight: 400;\">Zeni Ethiopian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.rodericksfoodtruck.com/\">\u003cspan style=\"font-weight: 400;\">Roderick’s BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://goldensafari.net/\">\u003cspan style=\"font-weight: 400;\">Golden Safari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Hayward)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">\u003cspan style=\"font-weight: 400;\">Lena’s Soul Food Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">\u003cspan style=\"font-weight: 400;\">Kingston 11 Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">\u003cspan style=\"font-weight: 400;\">Southern Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Antioch)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://thelettuceinn.com/\">\u003cspan style=\"font-weight: 400;\">The Lettuce Inn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Concord)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">\u003cspan style=\"font-weight: 400;\">Lois the Pie Queen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.homeofchickenandwaffles.com/\">\u003cspan style=\"font-weight: 400;\">Home of Chicken and Waffles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">\u003cspan style=\"font-weight: 400;\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cspan style=\"font-weight: 400;\">Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400;\">Miss Ollie’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://crumbleandwhisk.com/\">\u003cspan style=\"font-weight: 400;\">Crumble & Whisk Patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">\u003cspan style=\"font-weight: 400;\">Everett & Jones Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">\u003cspan style=\"font-weight: 400;\">PieTisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jamesandthegiantcupcake.com/\">\u003cspan style=\"font-weight: 400;\">James and the Giant Cupcake\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">\u003cspan style=\"font-weight: 400;\">New Karibbean City\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">\u003cspan style=\"font-weight: 400;\">Goeffrey’s Inner Circle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/enssaro-ethiopian-restaurant-oakland-3\">\u003cspan style=\"font-weight: 400;\">Ensarro Ethiopian\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">\u003cspan style=\"font-weight: 400;\">Miliki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400;\">Minnie Bell’s Soul Movement \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">\u003cspan style=\"font-weight: 400;\">Suya African Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">\u003cspan style=\"font-weight: 400;\">ENAT Honey Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400;\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://cupcakinbakeshop.com/\">\u003cspan style=\"font-weight: 400;\">Cupcakin’ Bake Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>[contextly_sidebar id=\"yHreFaWmAEmHiWtfeLBAmcGDHKywkjyz\"]\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Two Places for Khao Mun Gai, Jora, SF Restaurant Week, More",
"title": "Table Talk: Two Places for Khao Mun Gai, Jora, SF Restaurant Week, More",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you’re in SF or the 510, here are two places for khao mun gai (Thai chicken and rice), plus deals for SF Restaurant Week, check out the Peruvian tasting menu at JORA, and don’t miss an important (and delicious) Pencils for Kids fundraiser.\u003c/p>\n\u003ch2>Explore Peruvian Ingredients and Unique Dishes in JORA’s Tasting Menu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA\u003c/a>\u003cbr>\nPop-up: San Francisco location\u003cbr>\nSaturday dinners\u003cbr>\nReserve on \u003ca href=\"https://eatfeastly.com/account/profile/rodrigo.f@@8bed3e6e/\">Feastly\u003c/a>, $85\u003c/p>\n\u003cfigure id=\"attachment_132209\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/carapulcra-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carapulcra at JORA: dry potato stew with pork tenderloin, leg confit, smashed yuca, pickled mustard seeds, port reduction, and toqto (pork rind). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you’ve had Peruvian food? Have you ever tried canchita chulpi, or chicken and cashew soup? At the \u003cstrong>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA Peruvian Cuisine\u003c/a>\u003c/strong> (pronounced “hor-ah”) pop-up in SoMa, chef Rodrigo Fernandini offers a seasonal tasting menu that will introduce you to new ingredients and regional dishes, but if you’re a native Peruvian, you'll enjoy his updated spin on the flavors of home.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Fernandini graduated from Le Cordon Bleu in Lima, Perú, and the past ten years has cooked at top local restaurants, including Madera in Menlo Park, Adega (San Jose), Zola (Palo Alto), and Quattro (East Palo Alto). He's taking a break from the grueling hours working in other restaurant kitchens so he can dedicate his time to fine-tune JORA's tasting menu and concept with his business partner for their future restaurant.\u003c/p>\n\u003cp>He’s especially proud of the leche de tigre in his \u003cem>ceviche con sentimiento\u003c/em>, made with mahi mahi, sweet potato, crunchy red onion, Cuzco giant corn, and canchita chulpi (which tastes like corn nuts). It’s truly excellent. And the \u003cem>inchicapi\u003c/em> is something special: it’s an Amazonian stew made with chicken stock and cashews (which he smokes and toasts), and he nestles bits of fried chicken, fried yucca, and bacon in the creamy stew, plus pine nut purée and cilantro oil.\u003c/p>\n\u003cfigure id=\"attachment_132210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/tres-leches-jora-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tres leches cake for dessert.\u003c/figcaption>\u003c/figure>\n\u003cp>While the experience feels a bit steep for $85 (especially when dining in a dark pop-up space with wobbly benches, but at least you have your own table), it’s definitely an abundant five-course menu with a great deal of prep and thought put into it (and a chance to try new and unique ingredients). The timing is also a well-oiled machine, unlike some pop-ups. There have been some recent issues with alcoholic beverages at the venue, and you can’t BYOB, but there's the option of a pairing with non-alcoholic Peruvian drinks for now—they hope the venue has the license sorted out within a month or so. The dinners sell out, so look at the \u003ca href=\"https://www.joraperuviancuisine.com/events\">calendar\u003c/a> and book your spot on Feastly soon.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Simple and Affordable Meal at Gai in the Castro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.gaiandrice.com\">Gai\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Es3EoG3dkDE2\">3463 16th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30 am–8:30 pm\u003c/p>\n\u003cfigure id=\"attachment_132200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/gai-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The classic khao mun gai with their Thai sauce at Gai \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a simple meal, one that is fulfilling and homey and won’t break the bank, the new khao mun gai spot in the Castro, \u003ca href=\"https://www.gaiandrice.com\">\u003cb>Gai\u003c/b>\u003c/a>, should fit the bill. It’s in the former Sofia Cafe, and the menu is focused on just one thing: khao mun gai (Thai slow-poached chicken over chicken fat rice, with a side of chicken broth and sliced cucumbers seasoned with a lightly spicy sesame dressing). It’s a classic dish in Singapore, Thailand, and Vietnam, and the three sauces they offer reflect the three locales: the Thai sauce here is made of soy, ginger, and cilantro; in Singapore, it’s called \u003ci>hainan gai\u003c/i>, served with a sauce of ginger and spring onions; while in Vietnam at Hoi An, it would be \u003ci>com ga\u003c/i>, with a sauce of ginger, citrus, and fish sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s a fast-casual place: you order at the counter, and for $12.95, you get breast and thigh meat, although you can request breast only, dark meat only ($10.95), or tofu. You can also swap out the white rice for brown, or cabbage salad. That’s it, nice and simple. The chicken is juicy and tender, although I found the rice to be overcooked and not “fragrant” enough, but the cucumbers had more personality than most places. I also like a bit more punch in my Thai KMG sauce (and soybeans). I wouldn’t go out of my way to eat here, but if I lived in the neighborhood, I’d be there quite a bit (I love KMG—it’s an antidote to the overindulgence that happens if you're a restaurant columnist).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can drink wine, beer, Thai iced tea, Vietnamese iced coffee, sodas, and coconut water. The staff cares about eliminating food waste by using the whole chicken, but some of the non-environmentally conscious serveware was a disconnect, like the plastic cups for water, and if a guest is dining at the restaurant, there’s no need to put a lid on the soup before bringing it to them.\u003c/p>\n\u003ch2>A Charming Berkeley Restaurant for Casual But Thoughtfully Prepared Thai Food\u003c/h2>\n\u003cp>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1DQG4Sq4iLr\">313 Ninth St., Suite 120, Berkeley\u003c/a>\u003cbr>\nOpen Tue-Thu 11:30am–3pm and 5pm –9pm, Fri 11:30am–3pm and 5pm –9:30pm, Sat 12pm–9:30pm, and Sun 12pm–9pm.\u003c/p>\n\u003cfigure id=\"attachment_132201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kanom jean at Funky Elephant in Berkeley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in West Berkeley off Gilman, there’s a casual Thai spot called \u003cstrong>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003c/strong> that feels like the Thai version of Nyum Bai when you walk in—it's a quirky and tiny space with creative seating options (and tables covered in colorful oilcloth like you see in Thai street markets). It wafts pleasantly of fish sauce, and the Beach Boys were playing, and I was instantly charmed—and I hadn’t even seen the disco bathroom light yet. It’s perfect for lunch: dishes are well-made, and taste so fresh and so clean clean. It’s not about quantity here (with sub-par ingredients)—it’s more about being just-right and quality. Chef Supasit Puttikaew worked at Hawker Fare in San Francisco, and makes everything by hand, from the curries to sausage.\u003c/p>\n\u003cfigure id=\"attachment_132202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-KMG-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai at Funky Elephant. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I tried their khao mun gai ($15), which came with perfectly poached (organic) chicken breast, although their rice doesn’t feature any chicken fat magic—just ginger and garlic. But their KMG sauce with fermented soy beans more than made up for it flavorwise—it reminded me of the vibrant sauces I tried in Bangkok, ka-pow. The clear broth was also full of chicken-y magic flavor.\u003c/p>\n\u003cp>Another dish I tried is one I haven’t seen since traveling in Thailand: kanom jeen ($15). Here, it’s a delicate, housemade red curry, with tender rock cod filet, vermicelli noodles, and a side of bean sprouts, cabbage, cilantro, and a spritz of lime that you add. (This dish is part of their \u003ca href=\"https://www.instagram.com/p/Bsg69CKBAeL/\">menu\u003c/a> for Berkeley Restaurant Week, through January 27.)\u003c/p>\n\u003cp>My server was so friendly (anyone who offers you extra KMG sauce to go with your leftovers is a star). I want to come back for their crispy rice salad (\u003cem>nam kao tod\u003c/em>) and fried egg salad (\u003cem>yum chai dao\u003c/em>)—I love how the Thai cooks fry their eggs—and I’d even try their pad thai here, expecting something authentically made without any shortcuts.\u003c/p>\n\u003ch2>A Special Fundraiser to Help Support Children with Their Education: Small World Big Flavors\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a>\u003cbr>\nCambria Gallery\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UMVCJFHDoPv\">1045 Bryant St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Tickets\u003c/a>: $75\u003c/p>\n\u003cfigure id=\"attachment_132203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/PFK-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Thai students (both Boy and Girl Scouts!) and their new backpacks from Pencils for Kids Inc. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Thursday, January 31, is the annual fundraiser for \u003ca href=\"https://pencilsforkidsinc.com/\">Pencils for Kids, Inc.\u003c/a> called \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">\u003cstrong>Small World Big Flavors\u003c/strong>\u003c/a>, in order to raise funds to support PFK’s annual mission trips to Thailand, Bali, and Myanmar. PFK delivers backpacks, school supplies, and uniforms to children in need, and will reach over 2,200 children this year. I was so fortunate to attend an inspiring mission trip to Northern Thailand in 2017 and was so moved by everything this organization does to help children in developing countries to attend school and build a foundation for a better future. An education is something a child will have forever, and PFK has been committed to this mission for ten years (and counting!). But they can’t do it without your help. (If you are unable to attend, but would like to make a donation, please \u003ca href=\"https://pencilsforkidsinc.com/#donate\">visit here\u003c/a>.)\u003c/p>\n\u003cp>Guests who attend and support \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a> will find dishes from SF restaurants like Azalina’s, Beyond Burma, ChiliCali, Esan Classic, Garden Creamery, Liholiho Yacht Club, and the soon-to-open ONE65. There will also be beverages provided by Remy-Cointreau and HelioRoast Coffee, plus wines too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You'll be able to bid on silent auction prizes, and there will be an amazing raffle prize:\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cb>round-trip tickets for two to Hong Kong on Cathay Pacific\u003c/b> in Premium Economy and three nights at a hotel. Good luck!\u003c/p>\n\u003ch2>Start Planning Your Week of Dining for SF Restaurant Week\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003cbr>\nJanuary 23–31\u003c/p>\n\u003cfigure id=\"attachment_132204\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/china-live-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">China Live's \"working hands\" dumplings come with sesame butter and peppercorn-chile broth. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s that time of the year when over 100 SF restaurants are suddenly offering prix-fixe menus: it’s \u003cstrong>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003c/strong>! From January 23–31, visit restaurants for special deals on lunch (two-plus courses for $15 or $25) and dinner (three-plus courses for $40 or $65). Many restaurants offer their well-known dishes, so it’s a great time to tick some “wanna go” places off your list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Top restaurants to consider include August (1) Five (you can try their bison keema pao for lunch), Central Kitchen, China Live (don’t miss their “working hands” dumplings, and you get a jar of their chile sauce), Flores is even including a cocktail with their menu, Maybeck’s is offering an abundant dinner menu, ROOH's dinner menu includes their beef short rib curry, Spruce's lunch menu includes their famed burger, and Wayfare Tavern's fried chicken is on the menu! You can view the menu offerings online.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re in SF or the 510, here are two places for khao mun gai (Thai chicken and rice), plus deals for SF Restaurant Week, check out the Peruvian tasting menu at JORA, and don’t miss an important (and delicious) Pencils for Kids fundraiser.\u003c/p>\n\u003ch2>Explore Peruvian Ingredients and Unique Dishes in JORA’s Tasting Menu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA\u003c/a>\u003cbr>\nPop-up: San Francisco location\u003cbr>\nSaturday dinners\u003cbr>\nReserve on \u003ca href=\"https://eatfeastly.com/account/profile/rodrigo.f@@8bed3e6e/\">Feastly\u003c/a>, $85\u003c/p>\n\u003cfigure id=\"attachment_132209\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/carapulcra-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carapulcra at JORA: dry potato stew with pork tenderloin, leg confit, smashed yuca, pickled mustard seeds, port reduction, and toqto (pork rind). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you’ve had Peruvian food? Have you ever tried canchita chulpi, or chicken and cashew soup? At the \u003cstrong>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA Peruvian Cuisine\u003c/a>\u003c/strong> (pronounced “hor-ah”) pop-up in SoMa, chef Rodrigo Fernandini offers a seasonal tasting menu that will introduce you to new ingredients and regional dishes, but if you’re a native Peruvian, you'll enjoy his updated spin on the flavors of home.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Fernandini graduated from Le Cordon Bleu in Lima, Perú, and the past ten years has cooked at top local restaurants, including Madera in Menlo Park, Adega (San Jose), Zola (Palo Alto), and Quattro (East Palo Alto). He's taking a break from the grueling hours working in other restaurant kitchens so he can dedicate his time to fine-tune JORA's tasting menu and concept with his business partner for their future restaurant.\u003c/p>\n\u003cp>He’s especially proud of the leche de tigre in his \u003cem>ceviche con sentimiento\u003c/em>, made with mahi mahi, sweet potato, crunchy red onion, Cuzco giant corn, and canchita chulpi (which tastes like corn nuts). It’s truly excellent. And the \u003cem>inchicapi\u003c/em> is something special: it’s an Amazonian stew made with chicken stock and cashews (which he smokes and toasts), and he nestles bits of fried chicken, fried yucca, and bacon in the creamy stew, plus pine nut purée and cilantro oil.\u003c/p>\n\u003cfigure id=\"attachment_132210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/tres-leches-jora-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tres leches cake for dessert.\u003c/figcaption>\u003c/figure>\n\u003cp>While the experience feels a bit steep for $85 (especially when dining in a dark pop-up space with wobbly benches, but at least you have your own table), it’s definitely an abundant five-course menu with a great deal of prep and thought put into it (and a chance to try new and unique ingredients). The timing is also a well-oiled machine, unlike some pop-ups. There have been some recent issues with alcoholic beverages at the venue, and you can’t BYOB, but there's the option of a pairing with non-alcoholic Peruvian drinks for now—they hope the venue has the license sorted out within a month or so. The dinners sell out, so look at the \u003ca href=\"https://www.joraperuviancuisine.com/events\">calendar\u003c/a> and book your spot on Feastly soon.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Simple and Affordable Meal at Gai in the Castro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.gaiandrice.com\">Gai\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Es3EoG3dkDE2\">3463 16th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30 am–8:30 pm\u003c/p>\n\u003cfigure id=\"attachment_132200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/gai-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The classic khao mun gai with their Thai sauce at Gai \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a simple meal, one that is fulfilling and homey and won’t break the bank, the new khao mun gai spot in the Castro, \u003ca href=\"https://www.gaiandrice.com\">\u003cb>Gai\u003c/b>\u003c/a>, should fit the bill. It’s in the former Sofia Cafe, and the menu is focused on just one thing: khao mun gai (Thai slow-poached chicken over chicken fat rice, with a side of chicken broth and sliced cucumbers seasoned with a lightly spicy sesame dressing). It’s a classic dish in Singapore, Thailand, and Vietnam, and the three sauces they offer reflect the three locales: the Thai sauce here is made of soy, ginger, and cilantro; in Singapore, it’s called \u003ci>hainan gai\u003c/i>, served with a sauce of ginger and spring onions; while in Vietnam at Hoi An, it would be \u003ci>com ga\u003c/i>, with a sauce of ginger, citrus, and fish sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a fast-casual place: you order at the counter, and for $12.95, you get breast and thigh meat, although you can request breast only, dark meat only ($10.95), or tofu. You can also swap out the white rice for brown, or cabbage salad. That’s it, nice and simple. The chicken is juicy and tender, although I found the rice to be overcooked and not “fragrant” enough, but the cucumbers had more personality than most places. I also like a bit more punch in my Thai KMG sauce (and soybeans). I wouldn’t go out of my way to eat here, but if I lived in the neighborhood, I’d be there quite a bit (I love KMG—it’s an antidote to the overindulgence that happens if you're a restaurant columnist).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can drink wine, beer, Thai iced tea, Vietnamese iced coffee, sodas, and coconut water. The staff cares about eliminating food waste by using the whole chicken, but some of the non-environmentally conscious serveware was a disconnect, like the plastic cups for water, and if a guest is dining at the restaurant, there’s no need to put a lid on the soup before bringing it to them.\u003c/p>\n\u003ch2>A Charming Berkeley Restaurant for Casual But Thoughtfully Prepared Thai Food\u003c/h2>\n\u003cp>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1DQG4Sq4iLr\">313 Ninth St., Suite 120, Berkeley\u003c/a>\u003cbr>\nOpen Tue-Thu 11:30am–3pm and 5pm –9pm, Fri 11:30am–3pm and 5pm –9:30pm, Sat 12pm–9:30pm, and Sun 12pm–9pm.\u003c/p>\n\u003cfigure id=\"attachment_132201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kanom jean at Funky Elephant in Berkeley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in West Berkeley off Gilman, there’s a casual Thai spot called \u003cstrong>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003c/strong> that feels like the Thai version of Nyum Bai when you walk in—it's a quirky and tiny space with creative seating options (and tables covered in colorful oilcloth like you see in Thai street markets). It wafts pleasantly of fish sauce, and the Beach Boys were playing, and I was instantly charmed—and I hadn’t even seen the disco bathroom light yet. It’s perfect for lunch: dishes are well-made, and taste so fresh and so clean clean. It’s not about quantity here (with sub-par ingredients)—it’s more about being just-right and quality. Chef Supasit Puttikaew worked at Hawker Fare in San Francisco, and makes everything by hand, from the curries to sausage.\u003c/p>\n\u003cfigure id=\"attachment_132202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-KMG-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai at Funky Elephant. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I tried their khao mun gai ($15), which came with perfectly poached (organic) chicken breast, although their rice doesn’t feature any chicken fat magic—just ginger and garlic. But their KMG sauce with fermented soy beans more than made up for it flavorwise—it reminded me of the vibrant sauces I tried in Bangkok, ka-pow. The clear broth was also full of chicken-y magic flavor.\u003c/p>\n\u003cp>Another dish I tried is one I haven’t seen since traveling in Thailand: kanom jeen ($15). Here, it’s a delicate, housemade red curry, with tender rock cod filet, vermicelli noodles, and a side of bean sprouts, cabbage, cilantro, and a spritz of lime that you add. (This dish is part of their \u003ca href=\"https://www.instagram.com/p/Bsg69CKBAeL/\">menu\u003c/a> for Berkeley Restaurant Week, through January 27.)\u003c/p>\n\u003cp>My server was so friendly (anyone who offers you extra KMG sauce to go with your leftovers is a star). I want to come back for their crispy rice salad (\u003cem>nam kao tod\u003c/em>) and fried egg salad (\u003cem>yum chai dao\u003c/em>)—I love how the Thai cooks fry their eggs—and I’d even try their pad thai here, expecting something authentically made without any shortcuts.\u003c/p>\n\u003ch2>A Special Fundraiser to Help Support Children with Their Education: Small World Big Flavors\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a>\u003cbr>\nCambria Gallery\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UMVCJFHDoPv\">1045 Bryant St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Tickets\u003c/a>: $75\u003c/p>\n\u003cfigure id=\"attachment_132203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/PFK-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Thai students (both Boy and Girl Scouts!) and their new backpacks from Pencils for Kids Inc. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Thursday, January 31, is the annual fundraiser for \u003ca href=\"https://pencilsforkidsinc.com/\">Pencils for Kids, Inc.\u003c/a> called \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">\u003cstrong>Small World Big Flavors\u003c/strong>\u003c/a>, in order to raise funds to support PFK’s annual mission trips to Thailand, Bali, and Myanmar. PFK delivers backpacks, school supplies, and uniforms to children in need, and will reach over 2,200 children this year. I was so fortunate to attend an inspiring mission trip to Northern Thailand in 2017 and was so moved by everything this organization does to help children in developing countries to attend school and build a foundation for a better future. An education is something a child will have forever, and PFK has been committed to this mission for ten years (and counting!). But they can’t do it without your help. (If you are unable to attend, but would like to make a donation, please \u003ca href=\"https://pencilsforkidsinc.com/#donate\">visit here\u003c/a>.)\u003c/p>\n\u003cp>Guests who attend and support \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a> will find dishes from SF restaurants like Azalina’s, Beyond Burma, ChiliCali, Esan Classic, Garden Creamery, Liholiho Yacht Club, and the soon-to-open ONE65. There will also be beverages provided by Remy-Cointreau and HelioRoast Coffee, plus wines too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You'll be able to bid on silent auction prizes, and there will be an amazing raffle prize:\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cb>round-trip tickets for two to Hong Kong on Cathay Pacific\u003c/b> in Premium Economy and three nights at a hotel. Good luck!\u003c/p>\n\u003ch2>Start Planning Your Week of Dining for SF Restaurant Week\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003cbr>\nJanuary 23–31\u003c/p>\n\u003cfigure id=\"attachment_132204\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/china-live-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">China Live's \"working hands\" dumplings come with sesame butter and peppercorn-chile broth. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s that time of the year when over 100 SF restaurants are suddenly offering prix-fixe menus: it’s \u003cstrong>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003c/strong>! From January 23–31, visit restaurants for special deals on lunch (two-plus courses for $15 or $25) and dinner (three-plus courses for $40 or $65). Many restaurants offer their well-known dishes, so it’s a great time to tick some “wanna go” places off your list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top restaurants to consider include August (1) Five (you can try their bison keema pao for lunch), Central Kitchen, China Live (don’t miss their “working hands” dumplings, and you get a jar of their chile sauce), Flores is even including a cocktail with their menu, Maybeck’s is offering an abundant dinner menu, ROOH's dinner menu includes their beef short rib curry, Spruce's lunch menu includes their famed burger, and Wayfare Tavern's fried chicken is on the menu! You can view the menu offerings online.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"title": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[contextly_sidebar id=\"3L6CA8D0gytuZifcrcw8YJ18OUgY4YiG\"]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is not a place to bring a group or even more than another person. It’s counter seating only and there are only a dozen stools. Cash Only.\u003c/span>\u003c/p>\n\n",
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"excerpt": "With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ",
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"description": "With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"title": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>San Francisco is Dungeness crab territory — there’s no doubt about it. Whether it’s steamed, in a cake, part of chowder, or layered in a cheesy melt sandwich, our beloved Pacific coast crab is the Crustacean King in these parts.\u003c/p>\n\u003cp>However, you’d be forgiven for thinking that lobsters have clawed their way to the top of the shellfish world in San Francisco, based on how many New England seafood shacks specializing in lobster rolls have opened around the Bay Area. People really love their lobster rolls and aren’t afraid to pay the average $25-$35 price tag for buttery or mayonnaise-enriched lobster morsels in an oversized fluffy bun (since when was there a rule to have more bun than meat?). With the opening of Luke’s Lobster this fall, we decided to check out the wildly different lobster roll renditions at the handful of options in the Bay Area serving them.\u003c/p>\n\u003cp>[contextly_sidebar id=\"3K1SKal2TXHQboYjflSHDsqZd7hb3xue\"]\u003c/p>\n\u003cp>We learned a few things:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butter or mayonnaise — it doesn’t matter\u003c/b>. What matters is the moderation because there are several lobster rolls that get overpowered by butter or mayonnaise.\u003c/li>\n\u003cli>\u003cb>The bun matters.\u003c/b> Way too many lobster rolls have buns that are too big and you end up tasting more bread than lobster.\u003c/li>\n\u003cli>\u003cb>Above all, the meat matters.\u003c/b> Our favorite lobster rolls had a nice variety of lobster chunk sizes, ranging from tiny shreds to substantial chunks. What is vital, though, is the lobster meat’s briny sweetness and tender, clean texture. Stringy, bland lobster meat need not apply.\u003c/li>\n\u003c/ul>\n\u003ch2>Luke’s Lobster\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K4MbxbCDMun\">92 2nd St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSC00479-e1542243176542.jpg\" alt=\"A classic lobster roll from Luke's Lobster in San Francisco.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A classic lobster roll from Luke's Lobster in San Francisco. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is notoriously averse to chains, which makes \u003ca href=\"https://www.lukeslobster.com/SoMa/\">Luke’s Lobster\u003c/a>’s decision to make the city’s FiDi/SoMa area its first West Coast home a very peculiar one. Its location on Second Street is in the midst of all the Sales Force Transit Center/Sales Force Tower construction chaos that supposedly will be ending soon. It’s also curiously about 30 steps from another lobster roll favorite (more on that place in a later blurb).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, despite those challenges, Luke’s is without question very good at doing what they do. After all, the concept began nine years ago as a small solo spot in Manhattan’s East Village and has bloomed into 42 locations — from Japan to Miami to Las Vegas and much more — according to their website listings. Despite the size, Luke’s locations always tell customers where the seafood is coming from, and they focus on partnering with local businesses, like Marine Layer for t-shirts in San Francisco or fellow SoMa neighbor Blackhammer Brewing for a lobster shell and kelp saison that was brewed for the store opening (and will hopefully return again).\u003c/p>\n\u003cp>The roll itself is generally ordered as part of a trio with a crab one and shrimp one, hence it’s decidedly cheaper and smaller than the significant majority of its peers. Luke’s size and power has a benefit in that the company can directly work with its owner fisherman partners in Maine and the Atlantic coast of Canada. So, the meat is indeed far better than you’d expect if simply told you’re visiting a fast-casual lobster roll chain.\u003c/p>\n\u003cp>The lightly toasted split-top bun comes from the East Coast and is pleasantly not out of proportion to the quarter-pound of lobster meat. This is the rare both slightly mayonnaise, slightly butter-based lobster roll and they kind of cancel each other out — you don’t notice either. There is a small smear of mayonnaise on the bun and a touch of butter mingling with the lobster meat. That makes for a slightly boring lobster roll experience but also one that unequivocally focuses on the meat itself. If you don’t want an over the top lobster roll and just want pure, sweet meat with a little bit of bread as a serving vessel, this rendition is your best bet in San Francisco.\u003c/p>\n\u003ch2>Woodhouse Fish Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/gBdUqEHF6sM2\">2073 Market St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3844-e1544810309833.jpg\" alt=\"Mayo-based lobster roll at Woodhouse Fish Co.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayo-based lobster roll at Woodhouse Fish Co. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most well-known lobster rolls in the Bay Area come from the duo of maritime/nautical themed \u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a> locations, created by the same family who owns the intensely eclectic Buck’s of Woodside. There is all kinds of seafood to choose from — cioppino to fried Ipswich clams to Baja-style fish tacos — but the majority of diners make a beeline for the two sizes of split-top lobster rolls. The decision between the two simply depends on how hungry you are (the large for $38 can be a bit much for one comfortable sitting; the small for $23 might require a few oysters and clams to help fill you up).\u003c/p>\n\u003cp>Guests have the option of having a plain butter lobster roll but the house specialty is a mayonnaise-based roll. Don’t flinch when we say this — if you like tuna salad or chicken salad sandwiches, this is the lobster roll for you. It’s definitely the most mayonnaise-heavy of the ones we tried and that works wonderfully in tandem with the diced celery mingling with the lobster chunks, chives flecked over the top, and the lemon on the side waiting to be squirted on everything. That latter element is a brilliant addition because the acidity brings out more of the natural briny flavor of the lobster.\u003c/p>\n\u003cp>The lobster itself is terrific as a nice blend of claw, chunky-textured and thinner strands of meat. You get it all and it’s pleasantly not spilling out of the fluffy, not overbearing bun. This can actually be eaten like a sandwich. Call it the lobster salad sandwich.\u003c/p>\n\u003ch2>Anchor & Hope\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/836FTZ7PVxN2\">83 Minna St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4229-e1544810468884.jpg\" alt=\"Butter-based lobster roll at Anchor & Hope\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Butter-based lobster roll at Anchor & Hope \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For lobster rolls, sometimes simpler is better. For Mitchell Rosenthal, the Executive Chef/Owner of FiDi/SoMa seafood destination \u003ca href=\"http://anchorandhopesf.com/\">Anchor & Hope\u003c/a> (and Stock & Bones Restaurant Group siblings Town Hall and Salt House), a lobster roll is all about, well, the \u003ci>lobster\u003c/i>. His world-renowned chef mentor shared that belief: “When we were Executive Chefs at Postrio, I remember when Wolfgang Puck responded to other chefs using a lot of ingredients on a lobster roll, and he said ‘why do you want to cover gold?’ I carry that same ethos, the star of the show is incredible lobster and a great bun.”\u003c/p>\n\u003cp>The restaurant ships fresh lobster in from Maine four times a week, which explains for the consistent quality of the meat. Rosenthal also emphasizes the “mouthfeel” of a lobster roll, which diners may not notice at Anchor & Hope until they think about that concept. You can actually get one bite of Panoramic Baking pain de mie, medium-sized morsels of lobster (Rosenthal isn’t a fan of giant chunks of meat) and a little moisture from aioli or butter, and have everything be in harmony. Of all the lobster rolls we tried, it’s the most “textbook” lobster roll. If you were at a beach shack in Kennebunkport, this is what you’d expect, minus the hot dog bun.\u003c/p>\n\u003cfigure id=\"attachment_131415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4233-e1544810538400.jpg\" alt=\"The restaurant ships fresh lobster in from Maine four times a week\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">The restaurant ships fresh lobster in from Maine four times a week \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor & Hope guests can opt for drawn butter or a subtle Old Bay and lemon aioli, and after trying both, we can attest that it’s strictly a matter of personal preference. If you’re a giant Old Bay fan, you might not feel a bit let down since the classic Baltimore crab seasoning doesn’t have a commanding presence, but does nicely enhance the seafaring umami profile of this aioli.\u003c/p>\n\u003ch2>Leo’s Oyster Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ga6cQBSTNh82\">568 Sacramento St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4590-e1544810576441.jpg\" alt=\"Maine lobster roll at Leo's Oyster Bar\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Maine lobster roll at Leo's Oyster Bar \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no avoiding two unique traits about the lobster roll at the Big Night Group’s \u003ca href=\"https://leossf.com/\">gorgeous FiDi seafood spot\u003c/a>: there is uni butter involved (!) and it’s $35. Sure, lobster rolls are inherently expensive because lobster is a luxury commodity. But, yes, $35 is a lot of money for one sandwich no matter how you spin it.\u003c/p>\n\u003cp>Here’s the good news: it’s a fantastic lobster roll. In Leo’s early days after opening in, I found the lobster roll underdressed, the lobster meat itself to be somewhat pale and the whole ensemble way too dominated by bread. Things have changed drastically for the better. The glamour of uni butter isn’t quite what it sounds like. It’s not like a few uni slabs are marinating the lobster meat. It’s like a low humming saltwater spritz to the superb Maine lobster meat nestled inside a slightly toasted Acme brioche roll that has more in common with a fluffy brioche doughnut than the dense, ultra-buttery brioche bricks often found at bakeries. Of all the lobster rolls, this was one of the few perfect sized ones. Bonus points should be awarded because you can choose between fries, salad and chips.\u003c/p>\n\u003ch2>Old Port Lobster Shack\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GM5yiFJGPa42\">20 Woodside Rd.\u003c/a>\u003cbr>\nRedwood City\u003c/p>\n\u003cfigure id=\"attachment_131417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131417\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3778-e1544810395400.jpg\" alt=\"Mayonnaise-based lobster roll at Old Port Lobster Shack.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayonnaise-based lobster roll at Old Port Lobster Shack. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Redwood City is not just the “Climate Best by Government Test” city, a reference to its eccentric welcoming sign. It’s now the Lobster Roll Best by Taste Test city, too. Originally, this article was going to focus exclusively on San Francisco, but many passionate lobster roll voices raved about \u003ca href=\"https://oldportlobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City. We now understand why.\u003c/p>\n\u003cp>A hybrid lobster shack-BBQ restaurant in a Redwood City shopping plaza isn’t exactly where you would initially expect a standout lobster roll to be. We’re definitely not talking about a weathered beach shack on the rocky Atlantic coast here. However, once you grab an outdoor table and the lobster roll arrives, it doesn’t matter where you are.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a massive roll with a spectacular amount of lobster meat spilling out. You cannot possibly have more than one bite holding the composition before it starts making a mess. For those who debate whether a lobster roll is a sandwich or not, then here’s a strong case as to how it isn’t technically a sandwich. The meat had a gorgeous sweetness to it and was very lightly dressed with mayonnaise, speckled with a couple green onions that contributed more in appearance than any herbal flavor. Each lobster morsel was tender — no strings or weak pieces. Of all the lobster rolls, this one had the most vividly “lobster flavored” lobster, as if it truly was just steamed and picked from the shell. This was a big lobster roll with even bigger excitement as well. It’s a lobster roll that we’re pretty sure even the most experienced Maine seaside shack goer would approve of.\u003c/p>\n\n",
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"headline": "Looking for the Bay Area’s Leading Lobster Rolls",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco is Dungeness crab territory — there’s no doubt about it. Whether it’s steamed, in a cake, part of chowder, or layered in a cheesy melt sandwich, our beloved Pacific coast crab is the Crustacean King in these parts.\u003c/p>\n\u003cp>However, you’d be forgiven for thinking that lobsters have clawed their way to the top of the shellfish world in San Francisco, based on how many New England seafood shacks specializing in lobster rolls have opened around the Bay Area. People really love their lobster rolls and aren’t afraid to pay the average $25-$35 price tag for buttery or mayonnaise-enriched lobster morsels in an oversized fluffy bun (since when was there a rule to have more bun than meat?). With the opening of Luke’s Lobster this fall, we decided to check out the wildly different lobster roll renditions at the handful of options in the Bay Area serving them.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>We learned a few things:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butter or mayonnaise — it doesn’t matter\u003c/b>. What matters is the moderation because there are several lobster rolls that get overpowered by butter or mayonnaise.\u003c/li>\n\u003cli>\u003cb>The bun matters.\u003c/b> Way too many lobster rolls have buns that are too big and you end up tasting more bread than lobster.\u003c/li>\n\u003cli>\u003cb>Above all, the meat matters.\u003c/b> Our favorite lobster rolls had a nice variety of lobster chunk sizes, ranging from tiny shreds to substantial chunks. What is vital, though, is the lobster meat’s briny sweetness and tender, clean texture. Stringy, bland lobster meat need not apply.\u003c/li>\n\u003c/ul>\n\u003ch2>Luke’s Lobster\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K4MbxbCDMun\">92 2nd St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSC00479-e1542243176542.jpg\" alt=\"A classic lobster roll from Luke's Lobster in San Francisco.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A classic lobster roll from Luke's Lobster in San Francisco. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is notoriously averse to chains, which makes \u003ca href=\"https://www.lukeslobster.com/SoMa/\">Luke’s Lobster\u003c/a>’s decision to make the city’s FiDi/SoMa area its first West Coast home a very peculiar one. Its location on Second Street is in the midst of all the Sales Force Transit Center/Sales Force Tower construction chaos that supposedly will be ending soon. It’s also curiously about 30 steps from another lobster roll favorite (more on that place in a later blurb).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, despite those challenges, Luke’s is without question very good at doing what they do. After all, the concept began nine years ago as a small solo spot in Manhattan’s East Village and has bloomed into 42 locations — from Japan to Miami to Las Vegas and much more — according to their website listings. Despite the size, Luke’s locations always tell customers where the seafood is coming from, and they focus on partnering with local businesses, like Marine Layer for t-shirts in San Francisco or fellow SoMa neighbor Blackhammer Brewing for a lobster shell and kelp saison that was brewed for the store opening (and will hopefully return again).\u003c/p>\n\u003cp>The roll itself is generally ordered as part of a trio with a crab one and shrimp one, hence it’s decidedly cheaper and smaller than the significant majority of its peers. Luke’s size and power has a benefit in that the company can directly work with its owner fisherman partners in Maine and the Atlantic coast of Canada. So, the meat is indeed far better than you’d expect if simply told you’re visiting a fast-casual lobster roll chain.\u003c/p>\n\u003cp>The lightly toasted split-top bun comes from the East Coast and is pleasantly not out of proportion to the quarter-pound of lobster meat. This is the rare both slightly mayonnaise, slightly butter-based lobster roll and they kind of cancel each other out — you don’t notice either. There is a small smear of mayonnaise on the bun and a touch of butter mingling with the lobster meat. That makes for a slightly boring lobster roll experience but also one that unequivocally focuses on the meat itself. If you don’t want an over the top lobster roll and just want pure, sweet meat with a little bit of bread as a serving vessel, this rendition is your best bet in San Francisco.\u003c/p>\n\u003ch2>Woodhouse Fish Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/gBdUqEHF6sM2\">2073 Market St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3844-e1544810309833.jpg\" alt=\"Mayo-based lobster roll at Woodhouse Fish Co.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayo-based lobster roll at Woodhouse Fish Co. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most well-known lobster rolls in the Bay Area come from the duo of maritime/nautical themed \u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a> locations, created by the same family who owns the intensely eclectic Buck’s of Woodside. There is all kinds of seafood to choose from — cioppino to fried Ipswich clams to Baja-style fish tacos — but the majority of diners make a beeline for the two sizes of split-top lobster rolls. The decision between the two simply depends on how hungry you are (the large for $38 can be a bit much for one comfortable sitting; the small for $23 might require a few oysters and clams to help fill you up).\u003c/p>\n\u003cp>Guests have the option of having a plain butter lobster roll but the house specialty is a mayonnaise-based roll. Don’t flinch when we say this — if you like tuna salad or chicken salad sandwiches, this is the lobster roll for you. It’s definitely the most mayonnaise-heavy of the ones we tried and that works wonderfully in tandem with the diced celery mingling with the lobster chunks, chives flecked over the top, and the lemon on the side waiting to be squirted on everything. That latter element is a brilliant addition because the acidity brings out more of the natural briny flavor of the lobster.\u003c/p>\n\u003cp>The lobster itself is terrific as a nice blend of claw, chunky-textured and thinner strands of meat. You get it all and it’s pleasantly not spilling out of the fluffy, not overbearing bun. This can actually be eaten like a sandwich. Call it the lobster salad sandwich.\u003c/p>\n\u003ch2>Anchor & Hope\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/836FTZ7PVxN2\">83 Minna St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4229-e1544810468884.jpg\" alt=\"Butter-based lobster roll at Anchor & Hope\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Butter-based lobster roll at Anchor & Hope \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For lobster rolls, sometimes simpler is better. For Mitchell Rosenthal, the Executive Chef/Owner of FiDi/SoMa seafood destination \u003ca href=\"http://anchorandhopesf.com/\">Anchor & Hope\u003c/a> (and Stock & Bones Restaurant Group siblings Town Hall and Salt House), a lobster roll is all about, well, the \u003ci>lobster\u003c/i>. His world-renowned chef mentor shared that belief: “When we were Executive Chefs at Postrio, I remember when Wolfgang Puck responded to other chefs using a lot of ingredients on a lobster roll, and he said ‘why do you want to cover gold?’ I carry that same ethos, the star of the show is incredible lobster and a great bun.”\u003c/p>\n\u003cp>The restaurant ships fresh lobster in from Maine four times a week, which explains for the consistent quality of the meat. Rosenthal also emphasizes the “mouthfeel” of a lobster roll, which diners may not notice at Anchor & Hope until they think about that concept. You can actually get one bite of Panoramic Baking pain de mie, medium-sized morsels of lobster (Rosenthal isn’t a fan of giant chunks of meat) and a little moisture from aioli or butter, and have everything be in harmony. Of all the lobster rolls we tried, it’s the most “textbook” lobster roll. If you were at a beach shack in Kennebunkport, this is what you’d expect, minus the hot dog bun.\u003c/p>\n\u003cfigure id=\"attachment_131415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4233-e1544810538400.jpg\" alt=\"The restaurant ships fresh lobster in from Maine four times a week\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">The restaurant ships fresh lobster in from Maine four times a week \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor & Hope guests can opt for drawn butter or a subtle Old Bay and lemon aioli, and after trying both, we can attest that it’s strictly a matter of personal preference. If you’re a giant Old Bay fan, you might not feel a bit let down since the classic Baltimore crab seasoning doesn’t have a commanding presence, but does nicely enhance the seafaring umami profile of this aioli.\u003c/p>\n\u003ch2>Leo’s Oyster Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ga6cQBSTNh82\">568 Sacramento St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4590-e1544810576441.jpg\" alt=\"Maine lobster roll at Leo's Oyster Bar\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Maine lobster roll at Leo's Oyster Bar \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no avoiding two unique traits about the lobster roll at the Big Night Group’s \u003ca href=\"https://leossf.com/\">gorgeous FiDi seafood spot\u003c/a>: there is uni butter involved (!) and it’s $35. Sure, lobster rolls are inherently expensive because lobster is a luxury commodity. But, yes, $35 is a lot of money for one sandwich no matter how you spin it.\u003c/p>\n\u003cp>Here’s the good news: it’s a fantastic lobster roll. In Leo’s early days after opening in, I found the lobster roll underdressed, the lobster meat itself to be somewhat pale and the whole ensemble way too dominated by bread. Things have changed drastically for the better. The glamour of uni butter isn’t quite what it sounds like. It’s not like a few uni slabs are marinating the lobster meat. It’s like a low humming saltwater spritz to the superb Maine lobster meat nestled inside a slightly toasted Acme brioche roll that has more in common with a fluffy brioche doughnut than the dense, ultra-buttery brioche bricks often found at bakeries. Of all the lobster rolls, this was one of the few perfect sized ones. Bonus points should be awarded because you can choose between fries, salad and chips.\u003c/p>\n\u003ch2>Old Port Lobster Shack\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GM5yiFJGPa42\">20 Woodside Rd.\u003c/a>\u003cbr>\nRedwood City\u003c/p>\n\u003cfigure id=\"attachment_131417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131417\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3778-e1544810395400.jpg\" alt=\"Mayonnaise-based lobster roll at Old Port Lobster Shack.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayonnaise-based lobster roll at Old Port Lobster Shack. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Redwood City is not just the “Climate Best by Government Test” city, a reference to its eccentric welcoming sign. It’s now the Lobster Roll Best by Taste Test city, too. Originally, this article was going to focus exclusively on San Francisco, but many passionate lobster roll voices raved about \u003ca href=\"https://oldportlobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City. We now understand why.\u003c/p>\n\u003cp>A hybrid lobster shack-BBQ restaurant in a Redwood City shopping plaza isn’t exactly where you would initially expect a standout lobster roll to be. We’re definitely not talking about a weathered beach shack on the rocky Atlantic coast here. However, once you grab an outdoor table and the lobster roll arrives, it doesn’t matter where you are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a massive roll with a spectacular amount of lobster meat spilling out. You cannot possibly have more than one bite holding the composition before it starts making a mess. For those who debate whether a lobster roll is a sandwich or not, then here’s a strong case as to how it isn’t technically a sandwich. The meat had a gorgeous sweetness to it and was very lightly dressed with mayonnaise, speckled with a couple green onions that contributed more in appearance than any herbal flavor. Each lobster morsel was tender — no strings or weak pieces. Of all the lobster rolls, this one had the most vividly “lobster flavored” lobster, as if it truly was just steamed and picked from the shell. This was a big lobster roll with even bigger excitement as well. It’s a lobster roll that we’re pretty sure even the most experienced Maine seaside shack goer would approve of.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Area's First Shake Shack Opens This Weekend",
"title": "The Bay Area's First Shake Shack Opens This Weekend",
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"content": "\u003cp>Shake Shack fans can start planning their visit — the first Bay Area Shake Shack is set to open \u003cb>this Saturday, December 15 at 11 a.m. in Palo Alto\u003c/b>. In addition to the classics you know and love (or have heard of from friends) like the ShackBurger, this new location at the Stanford Shopping Center will also have unique menu items exclusive to Palo Alto.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rWKXyMkFS1vFTLgVTBjzZKFF3aSSfBnq\"]\u003c/p>\n\u003cp>One is the Golden State Double, a burger made with all-natural Angus beef patties from Richards Grassfed Beef, white cheddar cheese, McVicker Pickles bread and butter pickles and a Tartine Bakery sweet potato bun.\u003c/p>\n\u003cfigure id=\"attachment_131714\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-131714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/1_Stanford-Doubles-Press.jpg\" alt=\"The Golden State Double\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-520x347.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">The Golden State Double \u003ccite>(Kristyn Clark/Shake Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keeping with the \"stay local\" theme, Palo Alto's Shake Shack will serve frozen custard concretes made in collaboration with local businesses Pie Dreams, Dandelion Chocolate and Manresa Bread. The Pie Oh My is a vanilla custard with a slice of Pie Dreams seasonal pie, the Shack Attack is a chocolate custard, fudge sauce, chocolate truffle cookie dough, Dandelion Chocolate dark chocolate chunks, topped with chocolate sprinkle and the MB Malt is a vanilla custard, Manresa Bread whole wheat chocolate chip walnut cookie and fudge sauce. Oh my!\u003c/p>\n\u003cfigure id=\"attachment_131715\" class=\"wp-caption aligncenter\" style=\"max-width: 881px\">\u003cimg class=\"size-full wp-image-131715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/1_Concretes_Press.jpg\" alt=\"Shake Shack's frozen custard concretes in collaboration with local purveyors.\" width=\"881\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press.jpg 881w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-520x390.jpg 520w\" sizes=\"(max-width: 881px) 100vw, 881px\">\u003cfigcaption class=\"wp-caption-text\">Shake Shack's frozen custard concretes in collaboration with local purveyors. \u003ccite>(Kristyn Clark/Shake Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And it doesn't stop there. The new Shake Shack is selling beer and wine from local names as well, such as Fort Point Beer Company, 21st Amendment, Broc Cellars, Hunt & Harvest and more. The Palo Alto location will have an outdoor covered patio that will be nice when summer swings back around next year, but there's supposedly ample seating for guests either way in this 2,491 square-foot space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're on the fence, just know that 25% of proceeds from the opening day, along with 5% of sales from the Pie Oh My concrete, will be donated to \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>And if you're not feeling super eager to wait in potentially long lines, here's a reminder that Shake Shack has further West Coast expansion plans and Palo Alto is just the first step. Next up, they will open in San Francisco's Cow Hollow neighborhood, and they also plan to open a location in the Marin County Market.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.shakeshack.com/\">Shake Shack\u003c/a>\u003c/b>\u003cbr>\n180 El Camino Real, Suite #950\u003cbr>\nPalo Alto, CA\u003cbr>\n94304\u003cbr>\nOpening hours:\u003cbr>\nSunday-Thursday: 11AM - 10PM\u003cbr>\nFriday & Saturday: 11AM-11PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shake Shack fans can start planning their visit — the first Bay Area Shake Shack is set to open \u003cb>this Saturday, December 15 at 11 a.m. in Palo Alto\u003c/b>. In addition to the classics you know and love (or have heard of from friends) like the ShackBurger, this new location at the Stanford Shopping Center will also have unique menu items exclusive to Palo Alto.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>One is the Golden State Double, a burger made with all-natural Angus beef patties from Richards Grassfed Beef, white cheddar cheese, McVicker Pickles bread and butter pickles and a Tartine Bakery sweet potato bun.\u003c/p>\n\u003cfigure id=\"attachment_131714\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-131714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/1_Stanford-Doubles-Press.jpg\" alt=\"The Golden State Double\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-520x347.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">The Golden State Double \u003ccite>(Kristyn Clark/Shake Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keeping with the \"stay local\" theme, Palo Alto's Shake Shack will serve frozen custard concretes made in collaboration with local businesses Pie Dreams, Dandelion Chocolate and Manresa Bread. The Pie Oh My is a vanilla custard with a slice of Pie Dreams seasonal pie, the Shack Attack is a chocolate custard, fudge sauce, chocolate truffle cookie dough, Dandelion Chocolate dark chocolate chunks, topped with chocolate sprinkle and the MB Malt is a vanilla custard, Manresa Bread whole wheat chocolate chip walnut cookie and fudge sauce. Oh my!\u003c/p>\n\u003cfigure id=\"attachment_131715\" class=\"wp-caption aligncenter\" style=\"max-width: 881px\">\u003cimg class=\"size-full wp-image-131715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/1_Concretes_Press.jpg\" alt=\"Shake Shack's frozen custard concretes in collaboration with local purveyors.\" width=\"881\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press.jpg 881w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-520x390.jpg 520w\" sizes=\"(max-width: 881px) 100vw, 881px\">\u003cfigcaption class=\"wp-caption-text\">Shake Shack's frozen custard concretes in collaboration with local purveyors. \u003ccite>(Kristyn Clark/Shake Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And it doesn't stop there. The new Shake Shack is selling beer and wine from local names as well, such as Fort Point Beer Company, 21st Amendment, Broc Cellars, Hunt & Harvest and more. The Palo Alto location will have an outdoor covered patio that will be nice when summer swings back around next year, but there's supposedly ample seating for guests either way in this 2,491 square-foot space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're on the fence, just know that 25% of proceeds from the opening day, along with 5% of sales from the Pie Oh My concrete, will be donated to \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>And if you're not feeling super eager to wait in potentially long lines, here's a reminder that Shake Shack has further West Coast expansion plans and Palo Alto is just the first step. Next up, they will open in San Francisco's Cow Hollow neighborhood, and they also plan to open a location in the Marin County Market.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.shakeshack.com/\">Shake Shack\u003c/a>\u003c/b>\u003cbr>\n180 El Camino Real, Suite #950\u003cbr>\nPalo Alto, CA\u003cbr>\n94304\u003cbr>\nOpening hours:\u003cbr>\nSunday-Thursday: 11AM - 10PM\u003cbr>\nFriday & Saturday: 11AM-11PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lots Of Antibiotics Are Used In Beef Production. McDonald's Vows To Change This",
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"content": "\u003cp>Antibiotic resistance poses a \u003ca href=\"https://www.who.int/antimicrobial-resistance/events/wha66_side_event/en/\">threat to global health\u003c/a> and food security. And McDonald's — one of the globe's largest purchasers of beef — gets it: The more that antibiotics are given to livestock, the more quickly bacteria could adapt and become resistant to them. Ultimately, experts say this could render the drugs ineffective for people.\u003c/p>\n\u003cp>When it comes to reducing the use of antibiotics in livestock, there's been a lot of progress in the poultry industry. Back in 2015, McDonald's \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">announced a plan to prohibit \u003c/a>its chicken suppliers from using antibiotics that are important to treating human health. Many other \u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">food chains did the same.\u003c/a>\u003c/p>\n\u003cp>Now, McDonald's says it will use its massive scale to \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">reduce the use of antibiotics\u003c/a> in cows that are part of its global beef supply. \"I personally think this is probably the most ambitious project that McDonald's has ever taken on,\" says Bruce Feinberg, a senior director at McDonald's Corp., who oversees global quality systems for protein and dairy products. The company will measure antibiotic use in its top 10 beef markets, including the U.S., Brazil and New Zealand — and then will set targets for reduction by the end of 2020.\u003c/p>\n\u003cp>Environmentalists are applauding the commitment. \"McDonald's is the first major burger chain to announce a comprehensive antibiotic use reduction policy for all beef sold by its restaurants — and the largest, by far,\" Lena Brook, interim director of food and agriculture at the Natural Resources Defense Council, writes in a statement. The NRDC says at a time when about \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM588085.pdf\">40 percent\u003c/a> of medically important antibiotics sold in the livestock sector in the U.S. go to the beef industry, compared to just 6 percent for chicken, \"addressing overuse in beef production is critical to combat drug resistance.\" \u003c/p>\n\u003cp>The new commitment from McDonald's comes at a time when advocates have \u003ca href=\"https://uspirg.org/feature/usp/chain-reaction\">turned up the volume on their criticism\u003c/a>. U.S. PIRG Education Fund, a consumer advocacy group, and more than 80 other stakeholder groups have called on the chain to \u003ca href=\"https://uspirg.org/resources/usp/more-80-stakeholder-groups-call-mcdonalds-cut-routine-antibiotic-use\">cut routine antibiotic use\u003c/a>. In May, some of these groups delivered a petition to McDonald's during its shareholder meeting with more than 150,000 signatures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The Golden Arches just raised the bar for responsible antibiotic use in meat production. We can't afford to misuse these precious medicines,\" writes Matthew Wellington, antibiotics program director for U.S. PIRG Education Fund, in a \u003ca href=\"https://uspirg.org/news/usp/mcdonald%E2%80%99s-takes-step-protect-public-health-commits-reduce-medically-important-antibiotic\">release\u003c/a>.\u003c/p>\n\u003cp>Given the poultry industry's swift action to reduce antibiotic use, why has it taken so much longer to push for reductions in beef? McDonald's Feinberg says it's been tricky to determine which antibiotics — and how much\u003cstrong> \u003c/strong>-- are used in beef production. \"We've found out that there's not a whole lot of information available globally,\" Feinberg says. Some countries do track antibiotic use, but — for instance — in the U.S., the Food and Drug Administration data estimates usage by tracking pharmaceutical sales.\u003c/p>\n\u003cp>\"The beef supply chain is quite fragmented and complex,\" says \u003ca href=\"https://www.pewtrusts.org/en/about/experts/karin-hoelzer\">Karin Hoelzer\u003c/a> of The Pew Charitable Trusts, \u003cstrong> \u003c/strong>whose research focuses on antibiotic use in animals and other public health risks related to the food supply. \u003c/p>\n\u003cp>With chicken, it's common for \"the same entity [to] handle everything from hatching to slaughter,\" Hoelzer says. And chickens are typically hatched and slaughtered within 50 days. But with cattle, she says, \"there are many different entities involved in beef production, over a longer period of time.\" \u003c/p>\n\u003cp>For instance, cows are often transported from a ranch to a feedlot. \"So you load them in a truck and ship them for many miles to a feed lot,\" explains \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, a professor at George Washington University's Milken Institute School of Public Health and the founding director of the Antibiotic Resistance Action Center. \u003c/p>\n\u003cp>Price says that during this transportation process, the cows can become vulnerable to what's known in the industry as shipping fever, \"so that's one of the justifications for using antibiotics. Another example: \"You switch [the cows' diets] from grass to corn and soybeans, which is not what they evolved to eat and they start getting liver abscesses,\" Price explains. So, this is another justification to \"treat them with lots of antibiotics once they're on the feedlot.\"\u003c/p>\n\u003cp>McDonald's says its aim is to have its beef suppliers monitor and report their antibiotic use. The company plans to work with an organization called \u003ca href=\"http://www.faifarms.com/our-approach/\">FAI\u003c/a> in Oxford, England, that will develop a Web-based portal so beef suppliers can upload their antibiotic use information. Based on what they find, McDonald's will set market-specific reduction targets for suppliers in each country. \u003c/p>\n\u003cp>GW's Price applauds McDonald's approach. \"I think it's a big step,\" Price says. According to the Centers for Disease Control and Prevention in the U.S., at least 2 million people get an antibiotic-resistant infection each year, and at least 23,000 people die. \u003c/p>\n\u003cp>\"In the midst of the crisis that we're in, in terms of antibiotic resistance, I haven't seen our policymakers running towards the common goal of protecting antibiotics,\" Price says. When it comes to addressing the role that animals raised for food can play, \"I think what we're seeing is the marketplace being more protective than the government.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hoelzer says she'd like to see industrywide standards for reducing antibiotic use in beef, but \"given the scale and pace of change in the food sector, we think McDonald's has done a commendable job tackling these important issues head on.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Lots+Of+Antibiotics+Are+Used+In+Beef+Production.+McDonald%27s+Vows+To+Change+This&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Antibiotic resistance poses a \u003ca href=\"https://www.who.int/antimicrobial-resistance/events/wha66_side_event/en/\">threat to global health\u003c/a> and food security. And McDonald's — one of the globe's largest purchasers of beef — gets it: The more that antibiotics are given to livestock, the more quickly bacteria could adapt and become resistant to them. Ultimately, experts say this could render the drugs ineffective for people.\u003c/p>\n\u003cp>When it comes to reducing the use of antibiotics in livestock, there's been a lot of progress in the poultry industry. Back in 2015, McDonald's \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">announced a plan to prohibit \u003c/a>its chicken suppliers from using antibiotics that are important to treating human health. Many other \u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">food chains did the same.\u003c/a>\u003c/p>\n\u003cp>Now, McDonald's says it will use its massive scale to \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">reduce the use of antibiotics\u003c/a> in cows that are part of its global beef supply. \"I personally think this is probably the most ambitious project that McDonald's has ever taken on,\" says Bruce Feinberg, a senior director at McDonald's Corp., who oversees global quality systems for protein and dairy products. The company will measure antibiotic use in its top 10 beef markets, including the U.S., Brazil and New Zealand — and then will set targets for reduction by the end of 2020.\u003c/p>\n\u003cp>Environmentalists are applauding the commitment. \"McDonald's is the first major burger chain to announce a comprehensive antibiotic use reduction policy for all beef sold by its restaurants — and the largest, by far,\" Lena Brook, interim director of food and agriculture at the Natural Resources Defense Council, writes in a statement. The NRDC says at a time when about \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM588085.pdf\">40 percent\u003c/a> of medically important antibiotics sold in the livestock sector in the U.S. go to the beef industry, compared to just 6 percent for chicken, \"addressing overuse in beef production is critical to combat drug resistance.\" \u003c/p>\n\u003cp>The new commitment from McDonald's comes at a time when advocates have \u003ca href=\"https://uspirg.org/feature/usp/chain-reaction\">turned up the volume on their criticism\u003c/a>. U.S. PIRG Education Fund, a consumer advocacy group, and more than 80 other stakeholder groups have called on the chain to \u003ca href=\"https://uspirg.org/resources/usp/more-80-stakeholder-groups-call-mcdonalds-cut-routine-antibiotic-use\">cut routine antibiotic use\u003c/a>. In May, some of these groups delivered a petition to McDonald's during its shareholder meeting with more than 150,000 signatures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The Golden Arches just raised the bar for responsible antibiotic use in meat production. We can't afford to misuse these precious medicines,\" writes Matthew Wellington, antibiotics program director for U.S. PIRG Education Fund, in a \u003ca href=\"https://uspirg.org/news/usp/mcdonald%E2%80%99s-takes-step-protect-public-health-commits-reduce-medically-important-antibiotic\">release\u003c/a>.\u003c/p>\n\u003cp>Given the poultry industry's swift action to reduce antibiotic use, why has it taken so much longer to push for reductions in beef? McDonald's Feinberg says it's been tricky to determine which antibiotics — and how much\u003cstrong> \u003c/strong>-- are used in beef production. \"We've found out that there's not a whole lot of information available globally,\" Feinberg says. Some countries do track antibiotic use, but — for instance — in the U.S., the Food and Drug Administration data estimates usage by tracking pharmaceutical sales.\u003c/p>\n\u003cp>\"The beef supply chain is quite fragmented and complex,\" says \u003ca href=\"https://www.pewtrusts.org/en/about/experts/karin-hoelzer\">Karin Hoelzer\u003c/a> of The Pew Charitable Trusts, \u003cstrong> \u003c/strong>whose research focuses on antibiotic use in animals and other public health risks related to the food supply. \u003c/p>\n\u003cp>With chicken, it's common for \"the same entity [to] handle everything from hatching to slaughter,\" Hoelzer says. And chickens are typically hatched and slaughtered within 50 days. But with cattle, she says, \"there are many different entities involved in beef production, over a longer period of time.\" \u003c/p>\n\u003cp>For instance, cows are often transported from a ranch to a feedlot. \"So you load them in a truck and ship them for many miles to a feed lot,\" explains \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, a professor at George Washington University's Milken Institute School of Public Health and the founding director of the Antibiotic Resistance Action Center. \u003c/p>\n\u003cp>Price says that during this transportation process, the cows can become vulnerable to what's known in the industry as shipping fever, \"so that's one of the justifications for using antibiotics. Another example: \"You switch [the cows' diets] from grass to corn and soybeans, which is not what they evolved to eat and they start getting liver abscesses,\" Price explains. So, this is another justification to \"treat them with lots of antibiotics once they're on the feedlot.\"\u003c/p>\n\u003cp>McDonald's says its aim is to have its beef suppliers monitor and report their antibiotic use. The company plans to work with an organization called \u003ca href=\"http://www.faifarms.com/our-approach/\">FAI\u003c/a> in Oxford, England, that will develop a Web-based portal so beef suppliers can upload their antibiotic use information. Based on what they find, McDonald's will set market-specific reduction targets for suppliers in each country. \u003c/p>\n\u003cp>GW's Price applauds McDonald's approach. \"I think it's a big step,\" Price says. According to the Centers for Disease Control and Prevention in the U.S., at least 2 million people get an antibiotic-resistant infection each year, and at least 23,000 people die. \u003c/p>\n\u003cp>\"In the midst of the crisis that we're in, in terms of antibiotic resistance, I haven't seen our policymakers running towards the common goal of protecting antibiotics,\" Price says. When it comes to addressing the role that animals raised for food can play, \"I think what we're seeing is the marketplace being more protective than the government.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hoelzer says she'd like to see industrywide standards for reducing antibiotic use in beef, but \"given the scale and pace of change in the food sector, we think McDonald's has done a commendable job tackling these important issues head on.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Lots+Of+Antibiotics+Are+Used+In+Beef+Production.+McDonald%27s+Vows+To+Change+This&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>There’s a new Japanese-inspired brunch you’ll want to try, and the Mission has a cozy ramen spot (with incredible taro soft-serve!). The holidays are in full swing with Dungeness crab specials, chiles rellenos en nogada, and special lunch service at Bix and Campton Place Restaurant.\u003c/p>\n\u003ch2>Brunch Item Alert: Soft-Shell Crab Benedict! And Other Japanese-Inspired Dishes.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nAt Nabe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9SriMWMd9Rm\">1325 9th Ave., San Francisco\u003c/a>\u003cbr>\nSat–Sun 9:30am–2:30pm (subject to change)\u003c/p>\n\u003cfigure id=\"attachment_131670\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-crab-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Soft-shell crab Benedict at Asahiru. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new weekend pop-up happening in Nabe in the Inner Sunset: meet \u003cstrong>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003c/strong>, a Japanese-inspired brunch from chef Hiro Makiyama (who has returned from training in Japan for three years) and Alex Tao. Their signature item is their brilliant soft-shell crab Benedict, with yuzu-infused hollandaise and a pop of bright green flavor from the shiso garnish, plus a side salad. I love how they griddled and pressed the English muffin, and the poached egg yolk and hollandaise will run into the country potatoes on the plate as well (so decadent). One crab is plenty ($18), or get two for $27, or three for $36 (but that would be incredibly rich). There’s also the option to get their panko-fried, thick-cut Canadian bacon as the base ($14 or $18 for two), or a side for $3 (do it).\u003c/p>\n\u003cfigure id=\"attachment_131671\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-denver-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Denver-style tamago soft scramble. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other options include a tamago soft-scramble (they use dashi in the eggs), and they cleverly subbed green bell pepper with shishito peppers in their Denver-style scramble, $15. There’s also a kimcheese version.\u003c/p>\n\u003cfigure id=\"attachment_131672\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-ham-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Thick-cut Canadian bacon katsu--you want this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many side items, from pork or chicken katsu, croquettes, and we enjoyed the fried pumpkin special. Any of these would be a great addition to the vegetarian breakfast curry ($8), which looked so good — I’m coming back for that! You can also indulge in the lunchier side of brunch with the Wagyudon ($12), with wagyu beef and onions simmered in a mildly sweet au jus over rice.\u003cspan class=\"Apple-converted-space\"> \u003c/span>The name asahiru comes from \u003cem>asa\u003c/em>, which means morning, and \u003cem>hiru\u003c/em>, which means noon, so you can decide where you fit best on the spectrum.\u003c/p>\n\u003ch2>Warm Up with New Ramen at Ramenwell, But Don't Miss the Taro Soft-Serve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>\u003cbr>\n3378 18th St., San Francisco\u003c/p>\n\u003cfigure id=\"attachment_131673\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-back-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The back dining room at Ramenwell. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooler nights have arrived, which means a bowl of steamy ramen is especially welcome. There’s a new and friendly ramen spot in the Mission that took over the former Ken Ken Ramen space called \u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>. The place has a new and sleek look, with groovy lighting, a front bar, upbeat music, and the back has a counter flanking the kitchen (perfect for solo diners) and tables too. The chef-owner is Chicago transplant Harold Jurado (Yusho, Chizakaya), who offers a menu of creative and non-traditional ramen bowls, from 20-hour pork tonkotsu to tori paitan (creamy chicken) to a vegetarian mushroom shoyu, all for $15 and under.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went for the spicy tori tantanmen, with creamy chicken broth, spicy miso chicken tantan, bean sprouts, scallions, cilantro, and spicy sesame oil. Chicken and turkey are ground and cured overnight with miso, giving a rich and fuller flavor. What really stood out is the golden egg, cured with sake, soy, mirin, garlic, and ginger — it’s a bright yellow yolk, creamy and tangier than others. Many ramen places serve eggs that are still cold, but here, the temperature was just right.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The noodles are a definite al dente — but it means they hold up until you’re at the very end of your bowl without getting mushy (the chef sources them from Hawaii). At first, I thought the bowl was a little heavy on the oil, but as you start digging in, it all comes together in a satisfying way.\u003c/p>\n\u003cp>I also had a taste of their holiday special ramen, which featured the ends of barbecue pork belly that they have 4505 Burgers and BBQ smoke for them. The ends are chopped up with chile oil and serve with the tori paitan broth. It was like a smoky love child of barbecue and ramen and you really should order it. It wasn’t too fatty either — they use a pork belly that is less fatty than most.\u003c/p>\n\u003cfigure id=\"attachment_131674\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-taro-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't matter how cold out it is, get the taro soft-serve. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some other small plates on the menu (the wagyu tataki and hamachi with bone marrow are reportedly a big hit), a varied selection of sake, American and Japanese beers, cider, and some wines that interestingly aren’t listed with a producer but okay, and the photo finish is the taro soft-serve. Don’t let the matcha tempt you, it’s all about the captivating taro, which is earthy, creamy, and rich. Loved the fresh and crisp vanilla cone, what a delight for $5.\u003c/p>\n\u003ch2>Dungeness Crab Specials at Gott's Roadside\u003c/h2>\n\u003cp>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003cbr>\nAt all Gott's Bay Area and Wine Country locations\u003c/p>\n\u003cfigure id=\"attachment_131675\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CrabShrimpSaladwCrabSandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Two Dungeness crab specials at Gott's Roadside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dungeness crab season is in full swing and \u003cstrong>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003c/strong> is now offering their seasonal crab specials at all Bay Area locations through January 31, 2019 (contingent on the crab season). The Dungeness crab is sourced from local purveyors and piled into their\u003cb> \u003c/b>Dungeness Crab Sandwich with housemade Meyer lemon aioli, green onions, and romaine lettuce (yeah, it’s back!) on a toasted brioche bun ($19.99).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>But then there’s the Dungeness Crab & Bay Shrimp Louie, with sliced avocado, tomatoes, hard-boiled egg, lemon wedge, and a side of secret sauce, all on crisp romaine lettuce lightly tossed in lemon-dijon vinaigrette (also $19.99). Yeah, it’s great to get avocado AND crab in the winter.\u003c/p>\n\u003cp>And just in case you’re in the mood for a holiday treat, you can also get their new egg nog shake (available until December 31, 2018), made with organic Three Twins egg nog ice cream, and hand-spun to order with Clover Egg Nog ($6.99–$7.99).\u003c/p>\n\u003ch2>A Holiday Tradition: Chiles Rellenos en Nogada\u003c/h2>\n\u003cp>\u003ca href=\"https://www.donatomas.com/\">Doña Tomás\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vv7GZ6NPNgR2\">5004 Telegraph Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DTFFX-4648-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The annual holiday special of chiles rellenos en nogada at Doña Tomás. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best parts about the holidays are all the special dishes that come around, and \u003ca href=\"https://www.donatomas.com/\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a> in Oakland will be serving a customer favorite and annual tradition: \u003cstrong>chiles rellenos en nogada\u003c/strong>. You get a roasted poblano chile stuffed with cheese, yams, and herbs, covered in a walnut-cream sauce and sprinkled with pomegranate seeds! The dish is served with black beans and housemade corn tortillas and costs $23. Be sure to swing by during the month of December to enjoy it.\u003c/p>\n\u003ch2>Special Holiday Lunch Service at Bix and Campton Place\u003c/h2>\n\u003cp>\u003ca href=\"http://www.bixrestaurant.com\">Bix\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/aeb3APvBxUp\">56 Gold St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pTjv8jwS6Ro\">340 Stockton St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bix-burger-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Holiday lunch perfection is the Bix burger, fries, and martini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most festive places to celebrate the holidays is \u003ca href=\"http://www.bixrestaurant.com\">\u003cstrong>Bix\u003c/strong>\u003c/a>, which recently celebrated 30 years of pouring us strong martinis. Cheers to that! A fun tradition they have is to offer holiday lunch service throughout the week instead of their usual Friday-only service. From now until December 21, they are open every weekday for lunch starting at 11:30am, except December 14, when they will be closed for a private event. Be sure to make a reservation. And don’t miss the potato pillows with caviar!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The elegant \u003cstrong>\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003c/strong> is right on Union Square, and they decided to open for holiday lunch service Thu–Sat from 11:30am–1:45pm through January. Chef Srijith Gopinathan — who just maintained one Michelin star for the restaurant — has put together a menu with dishes like chestnut soup with grilled beech mushrooms, Asian pear, Cognac, and salted boondi; guinea hen “samosa” with tomato butter, fuyu persimmon, and frisée salad; and Maine lobster with coconut curry, romanesco, puffed black rice, and potatoes. For the full menu, please see \u003ca href=\"https://www.dropbox.com/s/zq2ydpdcyr1222z/Holiday%20Lunch%20Menu.pdf?dl=0\">here\u003c/a>. You can walk off the lunch while holiday shopping in Union Square.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Japanese-inspired brunch you’ll want to try, and the Mission has a cozy ramen spot (with incredible taro soft-serve!). The holidays are in full swing with Dungeness crab specials, chiles rellenos en nogada, and special lunch service at Bix and Campton Place Restaurant.\u003c/p>\n\u003ch2>Brunch Item Alert: Soft-Shell Crab Benedict! And Other Japanese-Inspired Dishes.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nAt Nabe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9SriMWMd9Rm\">1325 9th Ave., San Francisco\u003c/a>\u003cbr>\nSat–Sun 9:30am–2:30pm (subject to change)\u003c/p>\n\u003cfigure id=\"attachment_131670\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-crab-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Soft-shell crab Benedict at Asahiru. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new weekend pop-up happening in Nabe in the Inner Sunset: meet \u003cstrong>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003c/strong>, a Japanese-inspired brunch from chef Hiro Makiyama (who has returned from training in Japan for three years) and Alex Tao. Their signature item is their brilliant soft-shell crab Benedict, with yuzu-infused hollandaise and a pop of bright green flavor from the shiso garnish, plus a side salad. I love how they griddled and pressed the English muffin, and the poached egg yolk and hollandaise will run into the country potatoes on the plate as well (so decadent). One crab is plenty ($18), or get two for $27, or three for $36 (but that would be incredibly rich). There’s also the option to get their panko-fried, thick-cut Canadian bacon as the base ($14 or $18 for two), or a side for $3 (do it).\u003c/p>\n\u003cfigure id=\"attachment_131671\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-denver-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Denver-style tamago soft scramble. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other options include a tamago soft-scramble (they use dashi in the eggs), and they cleverly subbed green bell pepper with shishito peppers in their Denver-style scramble, $15. There’s also a kimcheese version.\u003c/p>\n\u003cfigure id=\"attachment_131672\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-ham-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Thick-cut Canadian bacon katsu--you want this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many side items, from pork or chicken katsu, croquettes, and we enjoyed the fried pumpkin special. Any of these would be a great addition to the vegetarian breakfast curry ($8), which looked so good — I’m coming back for that! You can also indulge in the lunchier side of brunch with the Wagyudon ($12), with wagyu beef and onions simmered in a mildly sweet au jus over rice.\u003cspan class=\"Apple-converted-space\"> \u003c/span>The name asahiru comes from \u003cem>asa\u003c/em>, which means morning, and \u003cem>hiru\u003c/em>, which means noon, so you can decide where you fit best on the spectrum.\u003c/p>\n\u003ch2>Warm Up with New Ramen at Ramenwell, But Don't Miss the Taro Soft-Serve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>\u003cbr>\n3378 18th St., San Francisco\u003c/p>\n\u003cfigure id=\"attachment_131673\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-back-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The back dining room at Ramenwell. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooler nights have arrived, which means a bowl of steamy ramen is especially welcome. There’s a new and friendly ramen spot in the Mission that took over the former Ken Ken Ramen space called \u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>. The place has a new and sleek look, with groovy lighting, a front bar, upbeat music, and the back has a counter flanking the kitchen (perfect for solo diners) and tables too. The chef-owner is Chicago transplant Harold Jurado (Yusho, Chizakaya), who offers a menu of creative and non-traditional ramen bowls, from 20-hour pork tonkotsu to tori paitan (creamy chicken) to a vegetarian mushroom shoyu, all for $15 and under.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went for the spicy tori tantanmen, with creamy chicken broth, spicy miso chicken tantan, bean sprouts, scallions, cilantro, and spicy sesame oil. Chicken and turkey are ground and cured overnight with miso, giving a rich and fuller flavor. What really stood out is the golden egg, cured with sake, soy, mirin, garlic, and ginger — it’s a bright yellow yolk, creamy and tangier than others. Many ramen places serve eggs that are still cold, but here, the temperature was just right.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The noodles are a definite al dente — but it means they hold up until you’re at the very end of your bowl without getting mushy (the chef sources them from Hawaii). At first, I thought the bowl was a little heavy on the oil, but as you start digging in, it all comes together in a satisfying way.\u003c/p>\n\u003cp>I also had a taste of their holiday special ramen, which featured the ends of barbecue pork belly that they have 4505 Burgers and BBQ smoke for them. The ends are chopped up with chile oil and serve with the tori paitan broth. It was like a smoky love child of barbecue and ramen and you really should order it. It wasn’t too fatty either — they use a pork belly that is less fatty than most.\u003c/p>\n\u003cfigure id=\"attachment_131674\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-taro-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't matter how cold out it is, get the taro soft-serve. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some other small plates on the menu (the wagyu tataki and hamachi with bone marrow are reportedly a big hit), a varied selection of sake, American and Japanese beers, cider, and some wines that interestingly aren’t listed with a producer but okay, and the photo finish is the taro soft-serve. Don’t let the matcha tempt you, it’s all about the captivating taro, which is earthy, creamy, and rich. Loved the fresh and crisp vanilla cone, what a delight for $5.\u003c/p>\n\u003ch2>Dungeness Crab Specials at Gott's Roadside\u003c/h2>\n\u003cp>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003cbr>\nAt all Gott's Bay Area and Wine Country locations\u003c/p>\n\u003cfigure id=\"attachment_131675\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CrabShrimpSaladwCrabSandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Two Dungeness crab specials at Gott's Roadside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dungeness crab season is in full swing and \u003cstrong>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003c/strong> is now offering their seasonal crab specials at all Bay Area locations through January 31, 2019 (contingent on the crab season). The Dungeness crab is sourced from local purveyors and piled into their\u003cb> \u003c/b>Dungeness Crab Sandwich with housemade Meyer lemon aioli, green onions, and romaine lettuce (yeah, it’s back!) on a toasted brioche bun ($19.99).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>But then there’s the Dungeness Crab & Bay Shrimp Louie, with sliced avocado, tomatoes, hard-boiled egg, lemon wedge, and a side of secret sauce, all on crisp romaine lettuce lightly tossed in lemon-dijon vinaigrette (also $19.99). Yeah, it’s great to get avocado AND crab in the winter.\u003c/p>\n\u003cp>And just in case you’re in the mood for a holiday treat, you can also get their new egg nog shake (available until December 31, 2018), made with organic Three Twins egg nog ice cream, and hand-spun to order with Clover Egg Nog ($6.99–$7.99).\u003c/p>\n\u003ch2>A Holiday Tradition: Chiles Rellenos en Nogada\u003c/h2>\n\u003cp>\u003ca href=\"https://www.donatomas.com/\">Doña Tomás\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vv7GZ6NPNgR2\">5004 Telegraph Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DTFFX-4648-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The annual holiday special of chiles rellenos en nogada at Doña Tomás. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best parts about the holidays are all the special dishes that come around, and \u003ca href=\"https://www.donatomas.com/\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a> in Oakland will be serving a customer favorite and annual tradition: \u003cstrong>chiles rellenos en nogada\u003c/strong>. You get a roasted poblano chile stuffed with cheese, yams, and herbs, covered in a walnut-cream sauce and sprinkled with pomegranate seeds! The dish is served with black beans and housemade corn tortillas and costs $23. Be sure to swing by during the month of December to enjoy it.\u003c/p>\n\u003ch2>Special Holiday Lunch Service at Bix and Campton Place\u003c/h2>\n\u003cp>\u003ca href=\"http://www.bixrestaurant.com\">Bix\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/aeb3APvBxUp\">56 Gold St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pTjv8jwS6Ro\">340 Stockton St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bix-burger-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Holiday lunch perfection is the Bix burger, fries, and martini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most festive places to celebrate the holidays is \u003ca href=\"http://www.bixrestaurant.com\">\u003cstrong>Bix\u003c/strong>\u003c/a>, which recently celebrated 30 years of pouring us strong martinis. Cheers to that! A fun tradition they have is to offer holiday lunch service throughout the week instead of their usual Friday-only service. From now until December 21, they are open every weekday for lunch starting at 11:30am, except December 14, when they will be closed for a private event. Be sure to make a reservation. And don’t miss the potato pillows with caviar!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The elegant \u003cstrong>\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003c/strong> is right on Union Square, and they decided to open for holiday lunch service Thu–Sat from 11:30am–1:45pm through January. Chef Srijith Gopinathan — who just maintained one Michelin star for the restaurant — has put together a menu with dishes like chestnut soup with grilled beech mushrooms, Asian pear, Cognac, and salted boondi; guinea hen “samosa” with tomato butter, fuyu persimmon, and frisée salad; and Maine lobster with coconut curry, romanesco, puffed black rice, and potatoes. For the full menu, please see \u003ca href=\"https://www.dropbox.com/s/zq2ydpdcyr1222z/Holiday%20Lunch%20Menu.pdf?dl=0\">here\u003c/a>. You can walk off the lunch while holiday shopping in Union Square.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Palestinian Chefs Building a Bridge to Their Culture Through Food",
"title": "The Palestinian Chefs Building a Bridge to Their Culture Through Food",
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"content": "\u003cp>When Lamees Dahbour set up her weekly tent at Off The Grid, the San Francisco-based food truck fair, this year, she didn’t just unpack trays of fragrant falafel, crisp \u003cem>ejja\u003c/em> (vegetable fritters), and creamy \u003cem>mutabal\u003c/em> (eggplant dip). She also unfurled a red, black, white, and green Palestinian flag and displayed it proudly. The flag was a conversation-starter: \u003ca href=\"https://www.mamalamees.com/our-story\">Mama Lamees\u003c/a>, as she is affectionately known, says that people often came up and asked about it, although some confused Palestine with Pakistan. It was also a way to proudly share her identity, at a time when many Americans know little about Palestinian culture.\u003c/p>\n\u003cp>“We want to spread the word and the taste of some dishes, [and make it clear] that there is a culture called Palestinian, and there is a food belonging to that country,” says Dahbour.\u003c/p>\n\u003cp>Dahbour is featured in an upcoming episode of KCET’s documentary series “\u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen\">The Migrant Kitchen\u003c/a>,” alongside \u003ca href=\"https://www.thrillist.com/best-new-restaurants-2018?article=best-chef\">rising star\u003c/a> and fellow Palestinian chef, Reem Assil. The episode, which airs tonight, highlights the chefs’ work and sheds a rare light on Palestinians and the Arab world through food. At a time when anti-Arab sentiment is front and center in many parts of the U.S., Assil and Dahbour serve up a message of understanding and acceptance.\u003c/p>\n\u003cfigure id=\"attachment_131657\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg\" alt=\"Lamees Dahbour.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Palestinians have been cooking forever, but we kind of hide behind our food,” says Assil. “We’ll call it ‘Mediterranean,’ we don’t call it what it is, because we’re afraid.”\u003c/p>\n\u003cp>The antidote, for both these chefs, is visibility. At \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s California\u003c/a>, Assil’s Oakland-based bakery, she made the deliberate decision to call the menu “Arab street food.” For her, it’s a kind of reclamation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We should be proud to be Arab,” she says. “We’re a beautiful people, we’re not terrorists, we’re not all these backwards images that the media puts out about us.”\u003c/p>\n\u003cp>Inside Reem’s, voices singing in Arabic play over the speakers, a mural of a Palestinian activist graces the wall, and profiles of Middle Eastern artists, musicians, and thinkers are printed on each of the numbered order cards—like baseball cards for the culturally literate. And at \u003ca href=\"https://www.dyafaoakland.com/\">Dyafa\u003c/a>, the critically acclaimed Oakland restaurant Assil opened in April with Bay Area chef and restauranteur Daniel Patterson’s restaurant group, she’s bringing Syrian-Palestinian cuisine—often relegated to cheap-eats establishments—to a fine-dining setting.\u003c/p>\n\u003ch2>An Unlikely Journey to Owning a Food Business\u003c/h2>\n\u003cp>Though Dahbour is of Palestinian heritage, she was born in Kuwait. Her father left Palestine to escape political turmoil, undertaking an arduous desert crossing during which many of his friends died. In Kuwait, Dahbour grew up as the middle child in a large family. Around age 11 or 12, her mother was hospitalized for a time and Dahbour found herself in charge of the kitchen. She loved it. “[It] gave me a chance to be kind of the head of the household!” she laughs.\u003c/p>\n\u003cfigure id=\"attachment_131658\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg\" alt=\"Lamees Dahbour at work in the kitchen.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour at work in the kitchen. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At that point, operating a food business never crossed her mind. Instead, she pursued higher education, eventually working in business administration for the United Nations, a job that took her all over the Middle East. In 2006, she decided to move to the U.S. with her husband and small children to follow her extended family. Dahbour is frank about surviving domestic violence from her former husband, and she’s measured when she talks about her divorce and living as a single mother with three kids in elementary school.\u003c/p>\n\u003cp>“It was really tough financially to do and run everything in the family,” she says. “I spent almost six years in court, in family court, in criminal courts, just to get my family situation stable.” Around the time when her kids were graduating from elementary and middle school, that time of year when many families bring teachers and principals gifts, Dahbour made some calculations: She couldn’t afford to buy gifts for all her children’s teachers, but she could cook up a Palestinian feast, and offer “traditional dishes that are not in the market.”\u003c/p>\n\u003cp>The response to her food was overwhelmingly positive, and guests asked her, “Why aren’t you opening a restaurant?” The manager of her housing complex, who always followed the incredible smells coming out of her apartment and eventually joined the family for meals, agreed—and it was this manager who introduced Dahbour to La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> is a nonprofit incubator kitchen in San Francisco that supports working class food entrepreneurs, with a primary focus on immigrants and women of color. Now in their thirteenth year, La Cocina provides business resources and consulting for 35 to 40 entrepreneurs a year from their space in the city’s Mission District.\u003c/p>\n\u003ch2>Moving Forward, Despite Controversy\u003c/h2>\n\u003cp>Assil is also a La Cocina alum and her path to working in food was just as nonlinear as Dahbour’s. Before baking had even crossed her mind, Assil was a community organizer and activist. Her trajectory toward food began after 9/11, when a crescendo of anti-Arab sentiment fed into her sense of anxiety and a lack of belonging. She got sick, left college in 2003, and came to stay with family in California. Here, she says, she nursed herself back to health through food, anti-war activism, and “finding my voice as an Arab woman.”\u003c/p>\n\u003cp>There was one dish that Assil found especially captivating: \u003cem>man’oushe\u003c/em>, a chewy flatbread with crisp edges. It was \u003cem>man’oushe\u003c/em> that she made with her family, and \u003cem>man’oushe\u003c/em> that she saw again and again in local bakeries while on what she calls “a soul-searching trip to Lebanon and Syria.”\u003c/p>\n\u003cfigure id=\"attachment_131659\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg\" alt=\"Reem Assil making man’oushe at Reem’s California.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil making man’oushe at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For those of us from the Middle East, [\u003cem>man’oushe\u003c/em>] is a household name, it’s something we grew up eating,” says Ramzi Salti, a Lecturer in Arabic at Stanford University. Salti, who is also featured in “The Migrant Kitchen,” is author of \u003ca href=\"https://www.arabology.org/\">Arabology\u003c/a>, a blog that highlights culture from the Arab world. Watching the growth in popularity of \u003cem>man’oushe\u003c/em> here in the States has been something of a pleasant surprise, Salti says. “You live long enough, you see everything!” he laughs. In addition to being delicious, he adds, the flatbread is “supposed to have very healing qualities.”\u003c/p>\n\u003cp>For Assil, this healing wasn’t just physical, she also found it profound to explore the role bread plays in Arab cultures. “Bread is the lifeline, the oral history of my people,” she says. “It’s something that is accessible to both the rich and the poor and across cultures; everybody resonates with bread.”\u003c/p>\n\u003cp>In even the most remote mountain villages in the Middle East, Assil says, you’ll find a post office and a bakery. These bakeries are cornerstones in their communities, and seeing this inspired Assil to develop the concept for Reem’s at La Cocina in 2015. When a spot opened up at the busy Fruitvale Station transit hub in East Oakland the following year, it made perfect sense. Here, at a sunny corner spot just under the train platform, she serves up \u003cem>man’oushe\u003c/em> covered in flavorful \u003ci>za’atar\u003c/i>, \u003ci>shakshuka\u003c/i>, lamb baked in turnovers, chewy sesame-coated bread called \u003ci>khobz sim sim\u003c/i>, and rows of sweet pastries.\u003c/p>\n\u003cfigure id=\"attachment_131660\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-131660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg\" alt=\"Reem Assil holding her baby at Reem’s California. \" width=\"350\" height=\"519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-240x356.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil holding her baby at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has not been free from controversy, however. The large, colorful mural that decorates one wall of Reem’s Bakery—of a woman named Rasmea Odeh who, in 1970, at 21, was convicted by Israeli courts of participating in a bombing that killed two Israeli students—became a hot-button issue within weeks of the shop opening. While Assil sees Odeh as a civic leader and a symbol of resilience, \u003ca href=\"https://www.jweekly.com/2017/05/30/an-bakery-that-dishes-out-hatred/\">an op-ed\u003c/a> in The Jewish News of Northern California denounced the bakery for lionizing a “terrorist.” Hate mail and negative Yelp reviews followed, but Assil’s community rallied around her and the bakery. Today, the protesters have moved on, and the mural remains.\u003c/p>\n\u003cp>Both Assil and Dahbour stress the allyship they’ve seen from Jewish customers and friends. When her bakery was targeted, Assil says, “the first people to come to my side were my white and Jewish allies.”\u003c/p>\n\u003cp>On a similar note, Dahbour remembers how surprised she was when Israeli customers came to talk with her at her food tent, telling her where they were from and asking if they could reserve seats at her restaurant (there’s no brick-and mortar restaurant yet, however). The lawyer who volunteered to help register Dahbour’s business is Jewish and one of her closest friends; since he and his family keep kosher, she cooks vegetarian dishes for the meals they share so their families can eat together.\u003c/p>\n\u003cp>For both chefs, the lesson has been to model openness and civility, even when faced with opposition. “I feel like … food puts some peace between people,” says Dahbour, thoughtfully. “Food brings everyone to one table peacefully. I don’t think you’re going to cook for someone you hate.”\u003c/p>\n\u003cp>“One of the ways to counteract extremism or xenophobia is to show another side to the culture, or to the people, and what better way is there to do that than through food and cuisine?” asks Salti. His words are measured and cautiously optimistic. “Showing that side of the culture will perhaps lead to a better understanding of the region itself and show a better, more harmonious tomorrow.”\u003c/p>\n\u003cp>\u003cem>This article was produced in partnership with KCET’s “The Migrant Kitchen” and originally appeared on \u003ca href=\"https://civileats.com/2018/12/05/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/\">Civil Eats\u003c/a>. Now in its third season, “The Migrant Kitchen” will air an episode profiling Dahbour and Assil on \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/episodes/manoushe\">December 5\u003c/a>. The trailer for the episode is embedded below.\u003c/em>\u003c/p>\n\u003cp>All photos by Jim Sullivan.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//players.brightcove.net/136368194/V1xBaDVb6l_default/index.html?videoId=5975995498001\" frameborder=\"0\" width=\"640\" height=\"360></iframe\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "Featured on the new season of KCET’s ‘Migrant Kitchen,’ Reem Assil and Lamees Dahbour are redefining their cuisine and culture, and serving up a message of peace.",
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"description": "Featured on the new season of KCET’s ‘Migrant Kitchen,’ Reem Assil and Lamees Dahbour are redefining their cuisine and culture, and serving up a message of peace.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Lamees Dahbour set up her weekly tent at Off The Grid, the San Francisco-based food truck fair, this year, she didn’t just unpack trays of fragrant falafel, crisp \u003cem>ejja\u003c/em> (vegetable fritters), and creamy \u003cem>mutabal\u003c/em> (eggplant dip). She also unfurled a red, black, white, and green Palestinian flag and displayed it proudly. The flag was a conversation-starter: \u003ca href=\"https://www.mamalamees.com/our-story\">Mama Lamees\u003c/a>, as she is affectionately known, says that people often came up and asked about it, although some confused Palestine with Pakistan. It was also a way to proudly share her identity, at a time when many Americans know little about Palestinian culture.\u003c/p>\n\u003cp>“We want to spread the word and the taste of some dishes, [and make it clear] that there is a culture called Palestinian, and there is a food belonging to that country,” says Dahbour.\u003c/p>\n\u003cp>Dahbour is featured in an upcoming episode of KCET’s documentary series “\u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen\">The Migrant Kitchen\u003c/a>,” alongside \u003ca href=\"https://www.thrillist.com/best-new-restaurants-2018?article=best-chef\">rising star\u003c/a> and fellow Palestinian chef, Reem Assil. The episode, which airs tonight, highlights the chefs’ work and sheds a rare light on Palestinians and the Arab world through food. At a time when anti-Arab sentiment is front and center in many parts of the U.S., Assil and Dahbour serve up a message of understanding and acceptance.\u003c/p>\n\u003cfigure id=\"attachment_131657\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg\" alt=\"Lamees Dahbour.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Palestinians have been cooking forever, but we kind of hide behind our food,” says Assil. “We’ll call it ‘Mediterranean,’ we don’t call it what it is, because we’re afraid.”\u003c/p>\n\u003cp>The antidote, for both these chefs, is visibility. At \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s California\u003c/a>, Assil’s Oakland-based bakery, she made the deliberate decision to call the menu “Arab street food.” For her, it’s a kind of reclamation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We should be proud to be Arab,” she says. “We’re a beautiful people, we’re not terrorists, we’re not all these backwards images that the media puts out about us.”\u003c/p>\n\u003cp>Inside Reem’s, voices singing in Arabic play over the speakers, a mural of a Palestinian activist graces the wall, and profiles of Middle Eastern artists, musicians, and thinkers are printed on each of the numbered order cards—like baseball cards for the culturally literate. And at \u003ca href=\"https://www.dyafaoakland.com/\">Dyafa\u003c/a>, the critically acclaimed Oakland restaurant Assil opened in April with Bay Area chef and restauranteur Daniel Patterson’s restaurant group, she’s bringing Syrian-Palestinian cuisine—often relegated to cheap-eats establishments—to a fine-dining setting.\u003c/p>\n\u003ch2>An Unlikely Journey to Owning a Food Business\u003c/h2>\n\u003cp>Though Dahbour is of Palestinian heritage, she was born in Kuwait. Her father left Palestine to escape political turmoil, undertaking an arduous desert crossing during which many of his friends died. In Kuwait, Dahbour grew up as the middle child in a large family. Around age 11 or 12, her mother was hospitalized for a time and Dahbour found herself in charge of the kitchen. She loved it. “[It] gave me a chance to be kind of the head of the household!” she laughs.\u003c/p>\n\u003cfigure id=\"attachment_131658\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg\" alt=\"Lamees Dahbour at work in the kitchen.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour at work in the kitchen. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At that point, operating a food business never crossed her mind. Instead, she pursued higher education, eventually working in business administration for the United Nations, a job that took her all over the Middle East. In 2006, she decided to move to the U.S. with her husband and small children to follow her extended family. Dahbour is frank about surviving domestic violence from her former husband, and she’s measured when she talks about her divorce and living as a single mother with three kids in elementary school.\u003c/p>\n\u003cp>“It was really tough financially to do and run everything in the family,” she says. “I spent almost six years in court, in family court, in criminal courts, just to get my family situation stable.” Around the time when her kids were graduating from elementary and middle school, that time of year when many families bring teachers and principals gifts, Dahbour made some calculations: She couldn’t afford to buy gifts for all her children’s teachers, but she could cook up a Palestinian feast, and offer “traditional dishes that are not in the market.”\u003c/p>\n\u003cp>The response to her food was overwhelmingly positive, and guests asked her, “Why aren’t you opening a restaurant?” The manager of her housing complex, who always followed the incredible smells coming out of her apartment and eventually joined the family for meals, agreed—and it was this manager who introduced Dahbour to La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> is a nonprofit incubator kitchen in San Francisco that supports working class food entrepreneurs, with a primary focus on immigrants and women of color. Now in their thirteenth year, La Cocina provides business resources and consulting for 35 to 40 entrepreneurs a year from their space in the city’s Mission District.\u003c/p>\n\u003ch2>Moving Forward, Despite Controversy\u003c/h2>\n\u003cp>Assil is also a La Cocina alum and her path to working in food was just as nonlinear as Dahbour’s. Before baking had even crossed her mind, Assil was a community organizer and activist. Her trajectory toward food began after 9/11, when a crescendo of anti-Arab sentiment fed into her sense of anxiety and a lack of belonging. She got sick, left college in 2003, and came to stay with family in California. Here, she says, she nursed herself back to health through food, anti-war activism, and “finding my voice as an Arab woman.”\u003c/p>\n\u003cp>There was one dish that Assil found especially captivating: \u003cem>man’oushe\u003c/em>, a chewy flatbread with crisp edges. It was \u003cem>man’oushe\u003c/em> that she made with her family, and \u003cem>man’oushe\u003c/em> that she saw again and again in local bakeries while on what she calls “a soul-searching trip to Lebanon and Syria.”\u003c/p>\n\u003cfigure id=\"attachment_131659\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg\" alt=\"Reem Assil making man’oushe at Reem’s California.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil making man’oushe at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For those of us from the Middle East, [\u003cem>man’oushe\u003c/em>] is a household name, it’s something we grew up eating,” says Ramzi Salti, a Lecturer in Arabic at Stanford University. Salti, who is also featured in “The Migrant Kitchen,” is author of \u003ca href=\"https://www.arabology.org/\">Arabology\u003c/a>, a blog that highlights culture from the Arab world. Watching the growth in popularity of \u003cem>man’oushe\u003c/em> here in the States has been something of a pleasant surprise, Salti says. “You live long enough, you see everything!” he laughs. In addition to being delicious, he adds, the flatbread is “supposed to have very healing qualities.”\u003c/p>\n\u003cp>For Assil, this healing wasn’t just physical, she also found it profound to explore the role bread plays in Arab cultures. “Bread is the lifeline, the oral history of my people,” she says. “It’s something that is accessible to both the rich and the poor and across cultures; everybody resonates with bread.”\u003c/p>\n\u003cp>In even the most remote mountain villages in the Middle East, Assil says, you’ll find a post office and a bakery. These bakeries are cornerstones in their communities, and seeing this inspired Assil to develop the concept for Reem’s at La Cocina in 2015. When a spot opened up at the busy Fruitvale Station transit hub in East Oakland the following year, it made perfect sense. Here, at a sunny corner spot just under the train platform, she serves up \u003cem>man’oushe\u003c/em> covered in flavorful \u003ci>za’atar\u003c/i>, \u003ci>shakshuka\u003c/i>, lamb baked in turnovers, chewy sesame-coated bread called \u003ci>khobz sim sim\u003c/i>, and rows of sweet pastries.\u003c/p>\n\u003cfigure id=\"attachment_131660\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-131660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg\" alt=\"Reem Assil holding her baby at Reem’s California. \" width=\"350\" height=\"519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-240x356.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil holding her baby at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has not been free from controversy, however. The large, colorful mural that decorates one wall of Reem’s Bakery—of a woman named Rasmea Odeh who, in 1970, at 21, was convicted by Israeli courts of participating in a bombing that killed two Israeli students—became a hot-button issue within weeks of the shop opening. While Assil sees Odeh as a civic leader and a symbol of resilience, \u003ca href=\"https://www.jweekly.com/2017/05/30/an-bakery-that-dishes-out-hatred/\">an op-ed\u003c/a> in The Jewish News of Northern California denounced the bakery for lionizing a “terrorist.” Hate mail and negative Yelp reviews followed, but Assil’s community rallied around her and the bakery. Today, the protesters have moved on, and the mural remains.\u003c/p>\n\u003cp>Both Assil and Dahbour stress the allyship they’ve seen from Jewish customers and friends. When her bakery was targeted, Assil says, “the first people to come to my side were my white and Jewish allies.”\u003c/p>\n\u003cp>On a similar note, Dahbour remembers how surprised she was when Israeli customers came to talk with her at her food tent, telling her where they were from and asking if they could reserve seats at her restaurant (there’s no brick-and mortar restaurant yet, however). The lawyer who volunteered to help register Dahbour’s business is Jewish and one of her closest friends; since he and his family keep kosher, she cooks vegetarian dishes for the meals they share so their families can eat together.\u003c/p>\n\u003cp>For both chefs, the lesson has been to model openness and civility, even when faced with opposition. “I feel like … food puts some peace between people,” says Dahbour, thoughtfully. “Food brings everyone to one table peacefully. I don’t think you’re going to cook for someone you hate.”\u003c/p>\n\u003cp>“One of the ways to counteract extremism or xenophobia is to show another side to the culture, or to the people, and what better way is there to do that than through food and cuisine?” asks Salti. His words are measured and cautiously optimistic. “Showing that side of the culture will perhaps lead to a better understanding of the region itself and show a better, more harmonious tomorrow.”\u003c/p>\n\u003cp>\u003cem>This article was produced in partnership with KCET’s “The Migrant Kitchen” and originally appeared on \u003ca href=\"https://civileats.com/2018/12/05/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/\">Civil Eats\u003c/a>. Now in its third season, “The Migrant Kitchen” will air an episode profiling Dahbour and Assil on \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/episodes/manoushe\">December 5\u003c/a>. The trailer for the episode is embedded below.\u003c/em>\u003c/p>\n\u003cp>All photos by Jim Sullivan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beyond Bodega Bites: This Man Wants More People To Eat 'Vegan In The Hood'",
"title": "Beyond Bodega Bites: This Man Wants More People To Eat 'Vegan In The Hood'",
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"content": "\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Erick Castro's Instagram account is spreading the gospel of an affordable plant-based diet, especially to lower-income residents of New York. Now, he's got a vegan restaurant, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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