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"bio": "Robby is an avid adventurer in search of all things delicious, and shares all the tastiness on his food blog, \u003ca href=\"https://nomtasticfoods.net/\">Nomtastic Foods\u003c/a>, that he co-founded with his girlfriend, Kimberly Kong. As a food photographer, he has worked with brands such as Coca-Cola, Trip Advisor, Stella Artois, Grubhub, and Silk, as well as national chains like 7-Eleven, Pinstripes, and Red Lobster. When he's not balancing six tacos in one hand with a camera in the other, he loves traveling, body weight exercises, cruising down Highway 1, and producing and writing his own hip hop music in English and Japanese. You can follow all the noms on his Instagram at \u003ca href=\"https://www.instagram.com/nomtasticfoods/\">@nomtasticfoods\u003c/a>.",
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"disqusTitle": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"title": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Enjoy a quality brunch and cocktails at The Saratoga, Week of Italian Cuisine returns (featuring Puglia this year!), keep the off-the-menu Prog Dog at The Progress in your little black book, and don’t miss the next installment of Chicken and Wine Palace’s pop-up, featuring some truly excellent fried chicken.\u003c/p>\n\u003ch2>The Saratoga Offers a Next-Level Brunch That Is as Delicious as it Is Camera-Ready\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Ht7sL4TmbMC2\">1000 Larkin St., San Francisco\u003c/a>\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_131236\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ramos-gin-fizz-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Ramos Gin Fizz is high art at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch can feel like a pretty common (and basic) thing in San Francisco, with the same-old egg dishes and bottomless mimosas, but weekend brunch at \u003cstrong>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003c/strong> is definitely one that stands out for its creativity, quality, and sense of fun. This Polk Gulch restaurant has a chic, sexy style in the evening, which actually translates well to daytime—the diffused light and darker interior will be appreciated by anyone nursing a hangover (including the staff). And if you’re looking to celebrate with a group, you’re going to have a lot of fun with brunch here.\u003c/p>\n\u003cp>The bar, overseen by skilled barman and partner Brandon Clements, has an extensive brunch cocktail selection (all $13), starting with an array of Ramos Gin Fizz options that come delightfully frothy from their special fizz shaker, with seasonal add-ins like honeydew melon-tarragon or strawberry-rhubarb. It’s definitely the most gentle way to get back into the game, even if you’re one of those “I don’t like gin” types. Just try one. Fizzy cocktails and boozy coffee options — plus the Cereal Milk Punch (bourbon, nocino, cream, corn flake–washed milk, vanilla, cocoa Krispies, nutmeg) — are other ways to ease into your weekend.\u003c/p>\n\u003cfigure id=\"attachment_131237\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/bloody-hail-mary-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The \"Hail Mary\" Bloody Mary. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple cocktail showstoppers that the party table next to us was celebrating with, including the “Hail Mary” Bloody Mary ($20), which comes precariously and \u003ca href=\"https://www.kqed.org/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days\">fully loaded\u003c/a> with skewers of fried pickle, bacon, pickled quail eggs, beef jerky, jalapeño poppers, fried chicken, and poached shrimp. Don’t be surprised if everyone asks to take pictures of your drink. You can also pick and choose any add-ons if you don’t feel like going for the full showcase, and there are a few artfully crafted variations of Bloodies to choose from, like the Root (with carrot and ginger) and the Verde (mezcal, Ancho Reyes Verde, tomatillo, cucumber, cilantro, jalapeño, green Tabasco, white soy sauce, chile-lime).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131238\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/boothby-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">We stole a pic (and were offered a drink!) from our neighbor's “Cocktail Bill” Boothby Bowl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “Cocktail Bill” Boothby Bowl ($85) is another attention-grabber (and a big commitment): a crystal dispenser, which can serve up to eight full-sized cocktails, is (carefully) brought to your table, filled with a Corpse Reviver #2.1. It’s designed for brunch (gin, Cocchi Americano, curaçao, absinthe, lemon sorbet) and it’s beautifully lined with sliced citrus. You’ll make friends at adjoining tables by offering a taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At this point, you should definitely get something to eat. You can start with their mimosa doughnut (topped with strawberry glaze and Pop Rocks, $8) or their Killer Coffee Cake (that’s its name, $9) if you like sweeter things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jenga-tots-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Jenga Tots are a must at The Saratoga's brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom always said, “Don’t play with your food!” but when the platter of Jenga tots ($21) arrives in front of you at The Saratoga, it’s hard not to. It’s just like it sounds: a tower of fried potato sticks (which are shaped like hefty 2x4s, with creamy potato inside) that come anointed with dollops of cream cheese, plus all your other favorite bagel accouterments: smoked salmon, thinly sliced red onion, cucumber, capers, and tomato. After a couple sticks, you should probably slow your roll, because the rest of the menu has some other winning dishes you’ll want to save room for. The good news is you can pack up the tots and warm them up beautifully the next day.\u003c/p>\n\u003cfigure id=\"attachment_131240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/texas-french-toast-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Texas French toast with bourbon syrup. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many ways to prepare French toast, and the Texas French toast ($12) here comes out as fluffy and golden as a soufflé. They use thick-cut brioche, which adds to the eggy delicacy of the dish, and the bourbon syrup is exactly the hair-of-the-dog syrup you need. There’s also some bacon powder sprinkled on top, which will begin to stick together as it warms up on the toast, so don’t let it sit around — grab your fork.\u003c/p>\n\u003cp>Egg lovers, you won’t want to pass up chef Francisco Baca’s version of eggs Benedict ($18) here, which has soft-poached eggs and thin slices of house-smoked ham topped with a fluffy and rich Béarnaise over a pretzel bun, with English peas scattered on the plate. Heartier options include steak and eggs, mole flautas, and, of course, you can go for The Saratoga burger, a double-patty situation with Taleggio cheese. The side of Millionaire's bacon is quite a slab, so make sure you have people to share it with.\u003c/p>\n\u003cp>If you’re excited to check this all out, you should consider attending the \u003cstrong>upcoming tablehopper holiday brunch\u003c/strong> with Westland Distillery on Sunday, December 2—details will be posted on \u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a> shortly.\u003c/p>\n\u003ch2>The Art of the Arf: The Off-the-Menu Prog Dog at The Progress\u003c/h2>\n\u003cp>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ftEgeUZinz52\">1525 Fillmore St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/prog-dog-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu Prog Dog at The Progress. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you miss dinnertime and it’s too late for a full meal, but you still want a late-night bite. You don’t have a reservation anywhere, you don’t have a dining partner, and you don’t even really know what you want. In moments like these, it’s when dining at a restaurant bar is the best answer, and \u003cstrong>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003c/strong> has you covered.\u003c/p>\n\u003cp>Although chef Stuart Brioza's menu is more built for sharing here, there’s an off-the-menu hot dog ($12) that is meant to be all yours: the \u003cstrong>Prog Dog\u003c/strong>. You’ll get a double smoked pork dog, which has guanciale ground into it (it’s like Italian bacon, but it’s cured pork jowl), topped with a kicky kimchee (which cuts through the richness and salt), fried shallots, toasted sesame, and bonito-rosemary aioli. It all comes nestled in a housemade, griddled milk bun, which is cut off at the sides like a lobster roll. It really comes together, loaded with texture, deep flavor, acid, salt, smoke, creaminess, heat, nuttiness, and hella umami. The Prog Dog is usually available until 10:30pm or so during the week, and 11:30pm-ish on the weekend, but it can sell out. Fortunately, there’s plenty more food to be had on the menu if that happens.\u003c/p>\n\u003cfigure id=\"attachment_131242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/wendy-peffercorn-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Wendy Peffercorn cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the kind of late-night snack that is begging for a cocktail, and while the house martini with smoked Castelvetrano olive juice and rosemary is clearly a brilliant pairing, there’s another incredible cocktail on the menu right now that deserves your attention: the Wendy Peffercorn. It’s made with Kampot pepper–infused vodka (a Cambodian pink peppercorn), Aperol, Amaro Nonino, lemon, and salt-preserved blood orange, which uses the same process as Moroccan-style preserved lemon, adding a salty note to the cocktail that makes it so fantastic with food. It’s like a salty Paper Plane (a spin on The Last Word) and is definitely a cocktail to befriend at the bar—it's excellent company.\u003c/p>\n\u003ch2>Tutti a Tavola for the Return of the Week of Italian Cuisine!\u003c/h2>\n\u003cp>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003cbr>\nVarious locations and events\u003cbr>\nNovember 12–17\u003c/p>\n\u003cfigure id=\"attachment_131308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/focaccia-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">If you're lucky, you'll know a Pugliese who can make focaccia like this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a celebration many food lovers will be happy to see return: now in its third year, the \u003cstrong>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003c/strong> will be running from November 12–17. The first year featured Tuscany, and last year was Sicily, and this year, the focus is on the cuisine and culinary traditions of Puglia, the southern region in the heel of Italy’s “boot.” Puglia is famous for its crunchy and round taralli crackers, orecchiette pasta (typically served with broccoli rabe and plenty of garlic), burrata, fantastic olive oils, seafood dishes, and pasticciotto for dessert (creamy custard with black cherries).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Throughout the San Francisco Bay Area and Wine Country, \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">participating restaurants\u003c/a> vetted by the Accademia della Cucina Italiana of San Francisco will be offering a special Pugliese-inspired menu during the week, even if they typically serve dishes from other Italian regions. You can look at all the menus \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">here\u003c/a>.\u003c/p>\n\u003cp>An off-the-menu item you'll want to track down that week is a special gelato flavor at \u003ca href=\"https://www.giogelati.com\">Gio Gelati\u003c/a> in Cow Hollow, caffè soffiato, which gelato wizard Patrizia Pasqualetti created in homage to the refreshing iced coffee treat in Puglia, made with espresso and almond. It's my new favorite gelato flavor.\u003c/p>\n\u003cp>Another exciting component to the week is chef \u003ca href=\"https://www.ristorantepasha.com/en/\">\u003cb>Maria Cicorella\u003c/b>\u003c/a>, owner of the two-Michelin-starred Ristorante Pashà in Conversano, Bari, will be cooking and collaborating with some of the Bay Area’s top women chefs, from Suzette Gresham at Acquerello to Amy Dencler at Chez Panisse to Nicolette Manescalchi at A16. There will also be a night of conversation with \u003ca href=\"https://www.instagram.com/violabuitoni/\">Viola Buitoni\u003c/a>, Food Advisor for the Consulate General of Italy and the Italian Cultural Institute. Look at the full lineup of chef Cicorella’s special appearances \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/eevents/\">here\u003c/a>. Buon appetito!\u003c/p>\n\u003ch2>The Chicken and Wine Palace Pop-Up: Fried Chicken by a Fanatic, for Fanatics\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003cbr>\nVarious pop-up locations\u003c/p>\n\u003cfigure id=\"attachment_131244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fried-chicken-palace-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Behold the fried chicken from the Chicken and Wine Palace pop-up. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a certified fried chicken lover (just ask to see my card), I didn’t have to think twice about heading to my friend Collin Casey’s fried chicken pop-up, \u003cstrong>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003c/strong>. Held at Oakland’s \u003ca href=\"http://bootandshoeservice.com\">Boot & Shoe Service\u003c/a> (thankfully under the new ownership of Jen Cremer and Richard Clark), this was Casey’s second pop-up (he held the first at Ordinaire Wine), although he has been working on and fine-tuning his recipe and technique for over the past two years. A wine professional for the past 21 years, Casey has also worked in many kitchens and actually came to the wine world through cooking.\u003c/p>\n\u003cfigure id=\"attachment_131245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/collin-casey-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Collin Casey and his beloved bird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up is a warm-up for his larger restaurant concept, which he’s actively seeking a location for in the East Bay. He envisions a casual place with counter service, with simple but perfectly executed dishes off a not-too-hefty menu that is affordable and approachable. And it won’t be just fried chicken: he’s also planning on roast chicken, oysters, salads, and French fries with housemade aioli. And, of course, a killer wine list—the kind of choice list you can access without having to go to an upscale place and dropping too much money. He’s calling it his “pirate-hipster Zuni,” and envisions a patio and oysters and alllll the wine (which will obviously include wines from \u003ca href=\"https://tessbryant.wine\">Tess Bryant Selections\u003c/a>, his fabulous wife). Let’s find him his space, soon.\u003c/p>\n\u003cfigure id=\"attachment_131246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicken-at-rest-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken at rest. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, let’s talk about this chicken! He’s sourcing top-quality birds from Cream Co. Meats, from Pasturebird farm in Temecula. The pasture-raised birds are half-Cornish, and have an incredible chicken-y flavor, with a pleasing texture as well (not too sinewy, not too fluffy). Casey has fine-tuned a three-day process, which involves brining them for 12 hours in sweet tea, herbs, and other ingredients; a dip in salted buttermilk with herbs de Provence, garlic, onion, and paprika; a dredge in all-purpose flour; and then frying them for a total of 20–25 minutes (he does a double fry), letting them rest for maximum crispiness. Of course, there are many other details and components and ingredients, but we need to let the man have his secrets. He also got a bit of input from chef pals as he workshopped his recipe and technique.\u003c/p>\n\u003cp>It’s the kind of chicken you should pick up with your hands—you’ll want to bite into the craggy and dark golden, bark-like exterior, which is peppery and perfectly seasoned, followed by an oh-so-satisfyingly juicy chicken underneath, with aromatic notes of herbs and a light tang to it. Yeah, pick it up—fork and knifing it feels too proper.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>He collaborated with Boot & Shoe’s chef Martin Salata on a side slaw/salad made with charred green cabbage from the wood oven and puntarelle that had just come in, tossed with parsley, cilantro, and a light vinaigrette, the perfect sidecar for the chicken. Guests were supposed to receive a piece of dark and white meat ($22), but being a friend of the chef, I put in a bratty request for two thighs because I could.\u003c/p>\n\u003cfigure id=\"attachment_131247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicories-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The chicory salad on Boot & Shoe's main menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a side note, it was wonderful to revisit Boot & Shoe, supplementing our fried chicken feast with some Marin Miyagi oysters with yuzu kosho and pet nat mignonette (so zippy); radishes with whipped matcha butter (more of that please); a gorgeous salad of chicories, sour orange, Medjool dates, breadcrumbs, and pecorino (what a perfect seasonal salad); and the refreshing Sugar Baby Spritz from the back bar, made with Cocchi Americano Rosa, Leopold Bros. cherry liqueur, vermouth, lemon, and prosecco. Boot & Shoe was also pouring some Tess Bryant Selections from Australia that evening, including the 2017 Jauma “Why Try So Hard,” a fresh and tart semillon and chenin blanc that was on point with hubs’s fried chicken.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>In case you want to hunt down this chicken yourself, and I think you do, here’s some good news: Casey will be popping up again on December 10, this time at \u003ca href=\"http://www.starlinesocialclub.com\">Starline Social Club\u003c/a>. Follow \u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">@chickenandwinepalace\u003c/a> for updates on the specifics—he’ll be making a big batch, but when it runs out, that’s it.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And look for another collaborative pop-up at Boot & Shoe on Wednesday, November 14, with Korean dishes from Nokni’s Julya Shin and Steve Joo.\u003c/p>\n\n",
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"excerpt": "A quality brunch at The Saratoga, Week of Italian Cuisine returns, off-the-menu magic at The Progress, fried chicken pop-up!",
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"description": "A quality brunch at The Saratoga, Week of Italian Cuisine returns, off-the-menu magic at The Progress, fried chicken pop-up!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Enjoy a quality brunch and cocktails at The Saratoga, Week of Italian Cuisine returns (featuring Puglia this year!), keep the off-the-menu Prog Dog at The Progress in your little black book, and don’t miss the next installment of Chicken and Wine Palace’s pop-up, featuring some truly excellent fried chicken.\u003c/p>\n\u003ch2>The Saratoga Offers a Next-Level Brunch That Is as Delicious as it Is Camera-Ready\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Ht7sL4TmbMC2\">1000 Larkin St., San Francisco\u003c/a>\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_131236\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ramos-gin-fizz-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Ramos Gin Fizz is high art at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch can feel like a pretty common (and basic) thing in San Francisco, with the same-old egg dishes and bottomless mimosas, but weekend brunch at \u003cstrong>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003c/strong> is definitely one that stands out for its creativity, quality, and sense of fun. This Polk Gulch restaurant has a chic, sexy style in the evening, which actually translates well to daytime—the diffused light and darker interior will be appreciated by anyone nursing a hangover (including the staff). And if you’re looking to celebrate with a group, you’re going to have a lot of fun with brunch here.\u003c/p>\n\u003cp>The bar, overseen by skilled barman and partner Brandon Clements, has an extensive brunch cocktail selection (all $13), starting with an array of Ramos Gin Fizz options that come delightfully frothy from their special fizz shaker, with seasonal add-ins like honeydew melon-tarragon or strawberry-rhubarb. It’s definitely the most gentle way to get back into the game, even if you’re one of those “I don’t like gin” types. Just try one. Fizzy cocktails and boozy coffee options — plus the Cereal Milk Punch (bourbon, nocino, cream, corn flake–washed milk, vanilla, cocoa Krispies, nutmeg) — are other ways to ease into your weekend.\u003c/p>\n\u003cfigure id=\"attachment_131237\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/bloody-hail-mary-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The \"Hail Mary\" Bloody Mary. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple cocktail showstoppers that the party table next to us was celebrating with, including the “Hail Mary” Bloody Mary ($20), which comes precariously and \u003ca href=\"https://www.kqed.org/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days\">fully loaded\u003c/a> with skewers of fried pickle, bacon, pickled quail eggs, beef jerky, jalapeño poppers, fried chicken, and poached shrimp. Don’t be surprised if everyone asks to take pictures of your drink. You can also pick and choose any add-ons if you don’t feel like going for the full showcase, and there are a few artfully crafted variations of Bloodies to choose from, like the Root (with carrot and ginger) and the Verde (mezcal, Ancho Reyes Verde, tomatillo, cucumber, cilantro, jalapeño, green Tabasco, white soy sauce, chile-lime).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131238\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/boothby-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">We stole a pic (and were offered a drink!) from our neighbor's “Cocktail Bill” Boothby Bowl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “Cocktail Bill” Boothby Bowl ($85) is another attention-grabber (and a big commitment): a crystal dispenser, which can serve up to eight full-sized cocktails, is (carefully) brought to your table, filled with a Corpse Reviver #2.1. It’s designed for brunch (gin, Cocchi Americano, curaçao, absinthe, lemon sorbet) and it’s beautifully lined with sliced citrus. You’ll make friends at adjoining tables by offering a taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At this point, you should definitely get something to eat. You can start with their mimosa doughnut (topped with strawberry glaze and Pop Rocks, $8) or their Killer Coffee Cake (that’s its name, $9) if you like sweeter things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jenga-tots-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Jenga Tots are a must at The Saratoga's brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom always said, “Don’t play with your food!” but when the platter of Jenga tots ($21) arrives in front of you at The Saratoga, it’s hard not to. It’s just like it sounds: a tower of fried potato sticks (which are shaped like hefty 2x4s, with creamy potato inside) that come anointed with dollops of cream cheese, plus all your other favorite bagel accouterments: smoked salmon, thinly sliced red onion, cucumber, capers, and tomato. After a couple sticks, you should probably slow your roll, because the rest of the menu has some other winning dishes you’ll want to save room for. The good news is you can pack up the tots and warm them up beautifully the next day.\u003c/p>\n\u003cfigure id=\"attachment_131240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/texas-french-toast-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Texas French toast with bourbon syrup. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many ways to prepare French toast, and the Texas French toast ($12) here comes out as fluffy and golden as a soufflé. They use thick-cut brioche, which adds to the eggy delicacy of the dish, and the bourbon syrup is exactly the hair-of-the-dog syrup you need. There’s also some bacon powder sprinkled on top, which will begin to stick together as it warms up on the toast, so don’t let it sit around — grab your fork.\u003c/p>\n\u003cp>Egg lovers, you won’t want to pass up chef Francisco Baca’s version of eggs Benedict ($18) here, which has soft-poached eggs and thin slices of house-smoked ham topped with a fluffy and rich Béarnaise over a pretzel bun, with English peas scattered on the plate. Heartier options include steak and eggs, mole flautas, and, of course, you can go for The Saratoga burger, a double-patty situation with Taleggio cheese. The side of Millionaire's bacon is quite a slab, so make sure you have people to share it with.\u003c/p>\n\u003cp>If you’re excited to check this all out, you should consider attending the \u003cstrong>upcoming tablehopper holiday brunch\u003c/strong> with Westland Distillery on Sunday, December 2—details will be posted on \u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a> shortly.\u003c/p>\n\u003ch2>The Art of the Arf: The Off-the-Menu Prog Dog at The Progress\u003c/h2>\n\u003cp>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ftEgeUZinz52\">1525 Fillmore St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/prog-dog-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu Prog Dog at The Progress. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you miss dinnertime and it’s too late for a full meal, but you still want a late-night bite. You don’t have a reservation anywhere, you don’t have a dining partner, and you don’t even really know what you want. In moments like these, it’s when dining at a restaurant bar is the best answer, and \u003cstrong>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003c/strong> has you covered.\u003c/p>\n\u003cp>Although chef Stuart Brioza's menu is more built for sharing here, there’s an off-the-menu hot dog ($12) that is meant to be all yours: the \u003cstrong>Prog Dog\u003c/strong>. You’ll get a double smoked pork dog, which has guanciale ground into it (it’s like Italian bacon, but it’s cured pork jowl), topped with a kicky kimchee (which cuts through the richness and salt), fried shallots, toasted sesame, and bonito-rosemary aioli. It all comes nestled in a housemade, griddled milk bun, which is cut off at the sides like a lobster roll. It really comes together, loaded with texture, deep flavor, acid, salt, smoke, creaminess, heat, nuttiness, and hella umami. The Prog Dog is usually available until 10:30pm or so during the week, and 11:30pm-ish on the weekend, but it can sell out. Fortunately, there’s plenty more food to be had on the menu if that happens.\u003c/p>\n\u003cfigure id=\"attachment_131242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/wendy-peffercorn-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Wendy Peffercorn cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the kind of late-night snack that is begging for a cocktail, and while the house martini with smoked Castelvetrano olive juice and rosemary is clearly a brilliant pairing, there’s another incredible cocktail on the menu right now that deserves your attention: the Wendy Peffercorn. It’s made with Kampot pepper–infused vodka (a Cambodian pink peppercorn), Aperol, Amaro Nonino, lemon, and salt-preserved blood orange, which uses the same process as Moroccan-style preserved lemon, adding a salty note to the cocktail that makes it so fantastic with food. It’s like a salty Paper Plane (a spin on The Last Word) and is definitely a cocktail to befriend at the bar—it's excellent company.\u003c/p>\n\u003ch2>Tutti a Tavola for the Return of the Week of Italian Cuisine!\u003c/h2>\n\u003cp>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003cbr>\nVarious locations and events\u003cbr>\nNovember 12–17\u003c/p>\n\u003cfigure id=\"attachment_131308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/focaccia-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">If you're lucky, you'll know a Pugliese who can make focaccia like this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a celebration many food lovers will be happy to see return: now in its third year, the \u003cstrong>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003c/strong> will be running from November 12–17. The first year featured Tuscany, and last year was Sicily, and this year, the focus is on the cuisine and culinary traditions of Puglia, the southern region in the heel of Italy’s “boot.” Puglia is famous for its crunchy and round taralli crackers, orecchiette pasta (typically served with broccoli rabe and plenty of garlic), burrata, fantastic olive oils, seafood dishes, and pasticciotto for dessert (creamy custard with black cherries).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Throughout the San Francisco Bay Area and Wine Country, \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">participating restaurants\u003c/a> vetted by the Accademia della Cucina Italiana of San Francisco will be offering a special Pugliese-inspired menu during the week, even if they typically serve dishes from other Italian regions. You can look at all the menus \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">here\u003c/a>.\u003c/p>\n\u003cp>An off-the-menu item you'll want to track down that week is a special gelato flavor at \u003ca href=\"https://www.giogelati.com\">Gio Gelati\u003c/a> in Cow Hollow, caffè soffiato, which gelato wizard Patrizia Pasqualetti created in homage to the refreshing iced coffee treat in Puglia, made with espresso and almond. It's my new favorite gelato flavor.\u003c/p>\n\u003cp>Another exciting component to the week is chef \u003ca href=\"https://www.ristorantepasha.com/en/\">\u003cb>Maria Cicorella\u003c/b>\u003c/a>, owner of the two-Michelin-starred Ristorante Pashà in Conversano, Bari, will be cooking and collaborating with some of the Bay Area’s top women chefs, from Suzette Gresham at Acquerello to Amy Dencler at Chez Panisse to Nicolette Manescalchi at A16. There will also be a night of conversation with \u003ca href=\"https://www.instagram.com/violabuitoni/\">Viola Buitoni\u003c/a>, Food Advisor for the Consulate General of Italy and the Italian Cultural Institute. Look at the full lineup of chef Cicorella’s special appearances \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/eevents/\">here\u003c/a>. Buon appetito!\u003c/p>\n\u003ch2>The Chicken and Wine Palace Pop-Up: Fried Chicken by a Fanatic, for Fanatics\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003cbr>\nVarious pop-up locations\u003c/p>\n\u003cfigure id=\"attachment_131244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fried-chicken-palace-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Behold the fried chicken from the Chicken and Wine Palace pop-up. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a certified fried chicken lover (just ask to see my card), I didn’t have to think twice about heading to my friend Collin Casey’s fried chicken pop-up, \u003cstrong>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003c/strong>. Held at Oakland’s \u003ca href=\"http://bootandshoeservice.com\">Boot & Shoe Service\u003c/a> (thankfully under the new ownership of Jen Cremer and Richard Clark), this was Casey’s second pop-up (he held the first at Ordinaire Wine), although he has been working on and fine-tuning his recipe and technique for over the past two years. A wine professional for the past 21 years, Casey has also worked in many kitchens and actually came to the wine world through cooking.\u003c/p>\n\u003cfigure id=\"attachment_131245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/collin-casey-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Collin Casey and his beloved bird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up is a warm-up for his larger restaurant concept, which he’s actively seeking a location for in the East Bay. He envisions a casual place with counter service, with simple but perfectly executed dishes off a not-too-hefty menu that is affordable and approachable. And it won’t be just fried chicken: he’s also planning on roast chicken, oysters, salads, and French fries with housemade aioli. And, of course, a killer wine list—the kind of choice list you can access without having to go to an upscale place and dropping too much money. He’s calling it his “pirate-hipster Zuni,” and envisions a patio and oysters and alllll the wine (which will obviously include wines from \u003ca href=\"https://tessbryant.wine\">Tess Bryant Selections\u003c/a>, his fabulous wife). Let’s find him his space, soon.\u003c/p>\n\u003cfigure id=\"attachment_131246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicken-at-rest-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken at rest. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, let’s talk about this chicken! He’s sourcing top-quality birds from Cream Co. Meats, from Pasturebird farm in Temecula. The pasture-raised birds are half-Cornish, and have an incredible chicken-y flavor, with a pleasing texture as well (not too sinewy, not too fluffy). Casey has fine-tuned a three-day process, which involves brining them for 12 hours in sweet tea, herbs, and other ingredients; a dip in salted buttermilk with herbs de Provence, garlic, onion, and paprika; a dredge in all-purpose flour; and then frying them for a total of 20–25 minutes (he does a double fry), letting them rest for maximum crispiness. Of course, there are many other details and components and ingredients, but we need to let the man have his secrets. He also got a bit of input from chef pals as he workshopped his recipe and technique.\u003c/p>\n\u003cp>It’s the kind of chicken you should pick up with your hands—you’ll want to bite into the craggy and dark golden, bark-like exterior, which is peppery and perfectly seasoned, followed by an oh-so-satisfyingly juicy chicken underneath, with aromatic notes of herbs and a light tang to it. Yeah, pick it up—fork and knifing it feels too proper.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>He collaborated with Boot & Shoe’s chef Martin Salata on a side slaw/salad made with charred green cabbage from the wood oven and puntarelle that had just come in, tossed with parsley, cilantro, and a light vinaigrette, the perfect sidecar for the chicken. Guests were supposed to receive a piece of dark and white meat ($22), but being a friend of the chef, I put in a bratty request for two thighs because I could.\u003c/p>\n\u003cfigure id=\"attachment_131247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicories-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The chicory salad on Boot & Shoe's main menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a side note, it was wonderful to revisit Boot & Shoe, supplementing our fried chicken feast with some Marin Miyagi oysters with yuzu kosho and pet nat mignonette (so zippy); radishes with whipped matcha butter (more of that please); a gorgeous salad of chicories, sour orange, Medjool dates, breadcrumbs, and pecorino (what a perfect seasonal salad); and the refreshing Sugar Baby Spritz from the back bar, made with Cocchi Americano Rosa, Leopold Bros. cherry liqueur, vermouth, lemon, and prosecco. Boot & Shoe was also pouring some Tess Bryant Selections from Australia that evening, including the 2017 Jauma “Why Try So Hard,” a fresh and tart semillon and chenin blanc that was on point with hubs’s fried chicken.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>In case you want to hunt down this chicken yourself, and I think you do, here’s some good news: Casey will be popping up again on December 10, this time at \u003ca href=\"http://www.starlinesocialclub.com\">Starline Social Club\u003c/a>. Follow \u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">@chickenandwinepalace\u003c/a> for updates on the specifics—he’ll be making a big batch, but when it runs out, that’s it.\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>And look for another collaborative pop-up at Boot & Shoe on Wednesday, November 14, with Korean dishes from Nokni’s Julya Shin and Steve Joo.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Isla Vida Looks to Make Waves of Impact in the Fillmore",
"title": "Isla Vida Looks to Make Waves of Impact in the Fillmore",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>The Cubano served at \u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>, a recently opened Caribbean-centric restaurant in the Fillmore, is a profound sandwich. It’s packed with tender morsels of pork from Isla Vida’s impressive wood-fired contraption, a two-part specimen that was specially brought in from an expert producer in Bellingham, Washington. It is believed to be the only one of its kind in San Francisco — both a rotisserie capable of spinning 70 chickens at a time under the heat of cherry, almond and/or oak wood (depends on the day), while having an attached wood-fired grill. The invention is impressive and the most entertainment you’ll ever have watching meat roll around in a circle for hours.\u003c/p>\n\u003cp>That sandwich is also profound in how it’s the centerpiece for a concept that aspires to be, and hopefully becomes, a centerpiece for one of San Francisco’s central and most historically rich neighborhoods. It’s also one of San Francisco’s most rapidly changing neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_131126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00794-e1541007585128.jpg\" alt=\"Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chatting recently with chef-owner Jay Foster and co-owner Matthew Washington, the subject of how Isla Vida is one of the select few black-owned businesses in the Fillmore — an area that once was considered the “Harlem of the West” — inevitably led to that oft-maligned “G” word in San Francisco: gentrification. Billie Holiday, Dizzy Gillespie and Charlie Parker all performed here. Black-owned restaurants previously thrived with that jazz scene. Now, according to Foster and Washington, there is Bruno’s and Sheba Piano Lounge, which is also an Ethiopian restaurant. Make it a trio now with Isla Vida’s opening.\u003c/p>\n\u003cp>In present day San Francisco, this stretch of Fillmore roughly between Golden Gate Avenue and Geary Blvd., is best known for being the home of contemporary California cuisine prodigies (and siblings) State Bird Provisions and the Progress, plus Boba Guys (self explanatory specialty), \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a> (a market/café with homemade pasta and cookies), \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a> (destination tasting menu spot), Fat Angel (craft beer gastropub with a famous mac ‘n’ cheese), and Wise Sons (bagelry/Jewish deli). Starbucks is the main gathering place for the thoroughfare now, residing across the street from a somewhat new and sleek apartment complex with a spiffy Fitness SF inside it. Meanwhile, Sheba’s Ethiopian restaurant is the only jazz choice. The Fillmore Heritage Center and its Yoshi’s jazz club closed a few years ago and is now involved in all sorts of \u003ca href=\"http://www.sfexaminer.com/city-attorney-sues-developer-vacant-fillmore-heritage-center-unpaid-loan/\">unpaid loan lawsuits\u003c/a>.\u003c/p>\n\u003cp>Before Isla Vida opened, it was Black Bark BBQ, a black-owned BBQ spot whose proprietor, David Lawrence, also owned the upscale Southern restaurant, 1300 on Fillmore, across the street. Both closed in the past year. It all just goes on for the neighborhood, while the neighboring Divisadero and Hayes Valley areas, that once were considered part of the Western Addition, are now booming with hip new restaurants, cafes, boutiques and bars.\u003c/p>\n\u003cfigure id=\"attachment_131132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00720-e1541008223417.jpg\" alt=\"Co-owner Matthew Washington preps at the bar.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Matthew Washington preps at the bar. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it the g-word or not, but there is no ignoring the facts that since “urban renewal” began in the mid 20th century, the Fillmore’s heyday, San Francisco’s African American population has dwindled by more than 10%, which is a staggering figure for a city that doesn’t even have a population of 900,000 people. \u003ca href=\"http://www.ktvu.com/news/san-franciscos-black-population-is-less-than-5-percent-exodus-has-been-steady\">This 2016 article\u003c/a> by KTVU, including interviews with former Mayor Willie Brown, perfectly explains the changing dynamics for this neighborhood and for African Americans as a whole in the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster sees these numbers and then sees a decline in more than just residential figures for the city: “The hardest part of that is losing the voice as a community. When you lose your voice, then you lose your representation. And then when you lose your representation, then you get things that are just misrepresented or done incorrectly, like when the city invested all this money across the street to create the Heritage Center.”\u003c/p>\n\u003cp>Meanwhile, another missing part of San Francisco’s wonderful diversity is a lack of Cubano sandwiches, tostones and many other Caribbean food specialties. Just do a Yelp search (not counting Isla Vida and sorting through unreported closings and pop-ups) and you’ll find six other restaurants in all of San Francisco serving a Caribbean menu.\u003c/p>\n\u003cfigure id=\"attachment_131136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00752-e1541008797211.jpg\" alt=\"The Cubano comes with pickled vegetables, mixed greens and shoestring fries.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131136\">\u003cfigcaption class=\"wp-caption-text\">The Cubano comes with pickled vegetables, mixed greens and shoestring fries. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there is that fantastic Cubano ($13 and comes with pickled vegetables, mixed greens and shoestring fries), served on a locally made Bakers of Paris soft roll and livened up with just a hint of mustard and a contrast of Manchego cheese and mustard to the meats. Outside of the Cubano’s pork, the other wood-fired oven headliners are the two chicken preparations: “Cuban chicken” with a mojo sauce made of garlic, citrus and oregano and then the jerk chicken. The latter uses the hard-to-find, only grown in Jamaica Scotch Bonnet pepper as one of many spices in the seasoning. “It’s not just spice,” explains Foster, “it’s almost really hard to describe. I think it’s almost just pure umami.”\u003c/p>\n\u003cp>Both chickens are $8 for a quarter piece, $12 for a half and $18 for a whole. Diners can also opt for the $12.50 chicken plate that is a full meal of a quarter chicken, congri (rice and black beans), mixed greens, pickled vegetables and a choice of plantain styles (“tostones” are savory crispy green plantains; “maduros” are sweet plantains like bananas in bananas Foster).\u003c/p>\n\u003cfigure id=\"attachment_131130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131130\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00756-e1541007974336.jpg\" alt='Plantains in the \"tostones\" style.' width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Plantains in the \"tostones\" style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The jerk seasoning and wood-fired oven also team up for the preparation of a whole red snapper ($35) stuffed with vegetables (currently carrot, cauliflower and okra) and the menu’s vegan entrée offering, a jerk jackfruit plate ($12) served over plantains. Foster also makes a jerk spice aioli for slathering on a soft roll and layering grilled rib-eye, Manchego and caramelized onions for the Cubano’s beefy sibling ($16).\u003c/p>\n\u003cp>The rotisserie-grill resides in the rear kitchen, partially hidden from view and partially visible behind a rustic wooden table where final plating takes place. There are tropical floral prints on the ceiling panels and hanging flora and fauna all across the room, with the bar and register to one side and seating for roughly 45 guests scattered across the other side of the space with small wooden tables, high tops with bar stools, and a communal table. It’s a breezy, relaxed vibe but this is definitely not the Tonga Room or Cha Cha Cha in terms of tropical decor.\u003c/p>\n\u003cfigure id=\"attachment_131133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00786-e1541008376448.jpg\" alt=\"The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s because Foster, Washington and their third partner on the project, Erin Traylor, aren’t looking to make “Isla Vida” a representation of resort life. They’re trying to capture real life on the islands, full of breezes and jerk seasoning, but free of Infiniti pools and hammocks.\u003c/p>\n\u003cp>The project was a long time coming for Foster, who first came up with the idea of an Afro-Caribbean restaurant 15 years ago (the originally planned name was “Rude Boy”). Though it took over a decade to get the idea to be a reality, Foster never gave up: “Fillmore is where we both wanted to be for a long time.” Washington is from the neighborhood and still lives there, and Foster always wanted to help the Fillmore capture some of the cultural magic that it has lost.\u003c/p>\n\u003cp>Foster is one of the most prolific front and back of house San Francisco industry veterans who most San Franciscans don’t really know much about He could be a celebrity chef but isn’t a celebrity chef. The North Carolina native came to San Francisco in the 90s for a PG&E job doing survey work that tired him out quickly because it was “really, really boring” and forced him to live out of a suitcase with frequent travel. So, he studied graphic design at the Academy of Art while also working as a server or bartender at several Bay Area fine dining heavyweights like Jardinière and Zuni Cafe. He missed the home cooking of the Carolinas though and always noticed a dearth of “Americana” restaurants in the city.\u003c/p>\n\u003cfigure id=\"attachment_131131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00736-e1541008081133.jpg\" alt=\"Chef Foster plates sauce for the tostones in his kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Chef Foster plates sauce for the tostones in his kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before solving that problem, he co-founded Bernal Heights’ beloved \u003ca href=\"https://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>, an Americana version of an Italian red sauce joint. Then Foster opened his deeply personal Divisadero southern Americana concept, Blue Jay Cafe (get the Jay connection?), in the space that is now Brenda’s Meat & Three. Blue Jay represented Foster’s shift to being both a chef and owner, and after two years there, he sold his shares of the Blue Jay to his fellow partners and opened \u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> in the Tenderloin in 2006 with his wife Deanna. farmerbrown is one of a select few sit-down soul food restaurants in San Francisco and has channeled its success into \u003ca href=\"https://sf.eater.com/2018/10/3/17932774/farmerbrown-opens-sfo-san-francisco-international-airport\">a location in SFO’s Terminal 1\u003c/a> (chosen for all of Delta’s Atlanta passengers there) and the popular \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> chicken and waffles takeout window in SoMa.\u003c/p>\n\u003cp>Not only is farmerbrown one of the only longstanding soul food restaurants in San Francisco — it’s one of the few longstanding restaurants to make it in the Tenderloin’s challenging core.\u003c/p>\n\u003cp>It certainly hasn’t been easy for Foster and his team there, where Washington was the lead server for the past four years and Traylor is the operations manager. There is no denying that the Tenderloin, and its frequent needles and feces on the sidewalk, is a tough place to operate. “It’s embarrassing,” Foster tells us, “For a restaurant owner, there’s no way to be able to survive in that environment. He has seen a real change for the worse in the area in the past three years and has a front row seat at the neighborhood’s often grimy street life. “You’re actually really afraid. It’s just not a good feeling. It’s sickening. I think that’s a good word for it.”\u003c/p>\n\u003cfigure id=\"attachment_131134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00715-e1541008555200.jpg\" alt=\"Isla Vida's bright exterior is hard to miss on Fillmore.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's bright exterior is hard to miss on Fillmore. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the Fillmore next on his agenda, it’s a good thing that Foster knows about neighborhood dynamics from farmerbrown. He also understands that San Francisco isn’t trivial as a restaurant owner, regardless of the neighborhood. He’s learned from farmerbrown to “try to not to do too much. Try to keep it small and simple. Try to focus on a few things and try to do them really well.” That’s why the menu is so concise at Isla Vida and follows the fast-casual counter-service trend that is sweeping across the city like Karl the Fog in July. He knows it isn’t ideal, but it’s the only rational thing to do: “Trying to operate and do a full service restaurant in San Francisco is tantamount to suicide because it’s just too expensive — the cost of labor [where] you have to pay a server $15 bucks an hour, which I feel like they deserve — and I feel like everybody deserves that living wage, but that just means we have to evolve.”\u003c/p>\n\u003cp>The restaurant isn’t just another corporate fast-casual spot, though. First of all, it has only one investor (a fellow African American small business owner in the neighborhood) and received its main funding from a Kickstarter campaign. Second, there is none of the ubiquitous menu customization here — as in, no option for wraps, salads or quinoa bowls. Third, Isla Vida is geared just as much to be a restaurant as it is to just be a safe, helpful place for the neighborhood community. Washington hopes to see local kids doing homework there. The restaurant hires only within the community. Even the upcoming food delivery from Isla Vida will bypass the popular apps and be hand delivered by restaurant staff. Washington puts the multi-function approach of Isla Vida with the community perfectly: “That’s 2018. Whatever you do right now, you can’t just be linear. You have to be multifaceted. And it has to be authentic.”\u003c/p>\n\u003cfigure id=\"attachment_131135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00725-e1541008668666.jpg\" alt=\"The menu at Isla Vida is small, but mighty.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The menu at Isla Vida is small but mighty. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Isla Vida team has done their homework about Caribbean cuisine. Washington and Foster visited Cuba and absorbed everything they could from that trip, both in terms of how the locals cooked with their own produce while being restricted by Cuba’s tough embargoes, and the deep history of their African ancestors. So, with Isla Vida, Foster is simply “trying to follow the footsteps of our ancestors culinarily. The food of the Diaspora is very similar…it just depends on where the boat stopped.”\u003c/p>\n\u003cp>So, diners will see how soul food really is an extension of Caribbean food, just like Foster and Washington did in their research. Instead of shrimp and grits, Foster uses Isla Vida’s grill for garlic shrimp ($15.95) and serves it over congri. Elsewhere from the grill come BBQ ribs, a specialty you might expect from a soul food restaurant like farmerbrown, but here they’re slathered in a guava-fortified sauce ($16.95). Right now dessert means churros with chocolate sauce or grilled pineapple with coconut ice cream and caramel (both $6). Drinks focus on tropical items (coconut water, ginger beer, etc…) and smoothies, but soon will add beer, wine and coffee service. Weekend brunch will also be introduced soon.\u003c/p>\n\u003cp>Can Isla Vida solve all of San Francisco’s problems from the Tenderloin to the Fillmore? Of course not. But it’s going to do its very best to give a dwindling African American population in the city something to take pride in.\u003c/p>\n\u003cp>Isla Vida is aspiring to be an anchor to the past for a rapidly changing Fillmore and San Francisco, one jerk chicken and one smile at a time. “We’re trying to touch on a few of the little things that we really like, try to represent it really well and hopefully make our ancestors proud.” It’s a tall task for a small place but a lot of heart and a destination-worthy Cubano can go a long ways. Isla Vida seems primed to make some big waves of impact in San Francisco.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>\u003c/b>\u003cbr>\n1325 Fillmore St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003cbr>\n415-678-5171\u003cbr>\nHours: Wednesday-Sunday, 11AM-8PM. Weekend brunch service is coming soon.\u003cbr>\nPrice: $-$$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/islavida.415\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/islavidasf/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/IslaVidaSF\">Twitter\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Cubano served at \u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>, a recently opened Caribbean-centric restaurant in the Fillmore, is a profound sandwich. It’s packed with tender morsels of pork from Isla Vida’s impressive wood-fired contraption, a two-part specimen that was specially brought in from an expert producer in Bellingham, Washington. It is believed to be the only one of its kind in San Francisco — both a rotisserie capable of spinning 70 chickens at a time under the heat of cherry, almond and/or oak wood (depends on the day), while having an attached wood-fired grill. The invention is impressive and the most entertainment you’ll ever have watching meat roll around in a circle for hours.\u003c/p>\n\u003cp>That sandwich is also profound in how it’s the centerpiece for a concept that aspires to be, and hopefully becomes, a centerpiece for one of San Francisco’s central and most historically rich neighborhoods. It’s also one of San Francisco’s most rapidly changing neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_131126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00794-e1541007585128.jpg\" alt=\"Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chatting recently with chef-owner Jay Foster and co-owner Matthew Washington, the subject of how Isla Vida is one of the select few black-owned businesses in the Fillmore — an area that once was considered the “Harlem of the West” — inevitably led to that oft-maligned “G” word in San Francisco: gentrification. Billie Holiday, Dizzy Gillespie and Charlie Parker all performed here. Black-owned restaurants previously thrived with that jazz scene. Now, according to Foster and Washington, there is Bruno’s and Sheba Piano Lounge, which is also an Ethiopian restaurant. Make it a trio now with Isla Vida’s opening.\u003c/p>\n\u003cp>In present day San Francisco, this stretch of Fillmore roughly between Golden Gate Avenue and Geary Blvd., is best known for being the home of contemporary California cuisine prodigies (and siblings) State Bird Provisions and the Progress, plus Boba Guys (self explanatory specialty), \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a> (a market/café with homemade pasta and cookies), \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a> (destination tasting menu spot), Fat Angel (craft beer gastropub with a famous mac ‘n’ cheese), and Wise Sons (bagelry/Jewish deli). Starbucks is the main gathering place for the thoroughfare now, residing across the street from a somewhat new and sleek apartment complex with a spiffy Fitness SF inside it. Meanwhile, Sheba’s Ethiopian restaurant is the only jazz choice. The Fillmore Heritage Center and its Yoshi’s jazz club closed a few years ago and is now involved in all sorts of \u003ca href=\"http://www.sfexaminer.com/city-attorney-sues-developer-vacant-fillmore-heritage-center-unpaid-loan/\">unpaid loan lawsuits\u003c/a>.\u003c/p>\n\u003cp>Before Isla Vida opened, it was Black Bark BBQ, a black-owned BBQ spot whose proprietor, David Lawrence, also owned the upscale Southern restaurant, 1300 on Fillmore, across the street. Both closed in the past year. It all just goes on for the neighborhood, while the neighboring Divisadero and Hayes Valley areas, that once were considered part of the Western Addition, are now booming with hip new restaurants, cafes, boutiques and bars.\u003c/p>\n\u003cfigure id=\"attachment_131132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00720-e1541008223417.jpg\" alt=\"Co-owner Matthew Washington preps at the bar.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Matthew Washington preps at the bar. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it the g-word or not, but there is no ignoring the facts that since “urban renewal” began in the mid 20th century, the Fillmore’s heyday, San Francisco’s African American population has dwindled by more than 10%, which is a staggering figure for a city that doesn’t even have a population of 900,000 people. \u003ca href=\"http://www.ktvu.com/news/san-franciscos-black-population-is-less-than-5-percent-exodus-has-been-steady\">This 2016 article\u003c/a> by KTVU, including interviews with former Mayor Willie Brown, perfectly explains the changing dynamics for this neighborhood and for African Americans as a whole in the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster sees these numbers and then sees a decline in more than just residential figures for the city: “The hardest part of that is losing the voice as a community. When you lose your voice, then you lose your representation. And then when you lose your representation, then you get things that are just misrepresented or done incorrectly, like when the city invested all this money across the street to create the Heritage Center.”\u003c/p>\n\u003cp>Meanwhile, another missing part of San Francisco’s wonderful diversity is a lack of Cubano sandwiches, tostones and many other Caribbean food specialties. Just do a Yelp search (not counting Isla Vida and sorting through unreported closings and pop-ups) and you’ll find six other restaurants in all of San Francisco serving a Caribbean menu.\u003c/p>\n\u003cfigure id=\"attachment_131136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00752-e1541008797211.jpg\" alt=\"The Cubano comes with pickled vegetables, mixed greens and shoestring fries.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131136\">\u003cfigcaption class=\"wp-caption-text\">The Cubano comes with pickled vegetables, mixed greens and shoestring fries. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there is that fantastic Cubano ($13 and comes with pickled vegetables, mixed greens and shoestring fries), served on a locally made Bakers of Paris soft roll and livened up with just a hint of mustard and a contrast of Manchego cheese and mustard to the meats. Outside of the Cubano’s pork, the other wood-fired oven headliners are the two chicken preparations: “Cuban chicken” with a mojo sauce made of garlic, citrus and oregano and then the jerk chicken. The latter uses the hard-to-find, only grown in Jamaica Scotch Bonnet pepper as one of many spices in the seasoning. “It’s not just spice,” explains Foster, “it’s almost really hard to describe. I think it’s almost just pure umami.”\u003c/p>\n\u003cp>Both chickens are $8 for a quarter piece, $12 for a half and $18 for a whole. Diners can also opt for the $12.50 chicken plate that is a full meal of a quarter chicken, congri (rice and black beans), mixed greens, pickled vegetables and a choice of plantain styles (“tostones” are savory crispy green plantains; “maduros” are sweet plantains like bananas in bananas Foster).\u003c/p>\n\u003cfigure id=\"attachment_131130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131130\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00756-e1541007974336.jpg\" alt='Plantains in the \"tostones\" style.' width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Plantains in the \"tostones\" style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The jerk seasoning and wood-fired oven also team up for the preparation of a whole red snapper ($35) stuffed with vegetables (currently carrot, cauliflower and okra) and the menu’s vegan entrée offering, a jerk jackfruit plate ($12) served over plantains. Foster also makes a jerk spice aioli for slathering on a soft roll and layering grilled rib-eye, Manchego and caramelized onions for the Cubano’s beefy sibling ($16).\u003c/p>\n\u003cp>The rotisserie-grill resides in the rear kitchen, partially hidden from view and partially visible behind a rustic wooden table where final plating takes place. There are tropical floral prints on the ceiling panels and hanging flora and fauna all across the room, with the bar and register to one side and seating for roughly 45 guests scattered across the other side of the space with small wooden tables, high tops with bar stools, and a communal table. It’s a breezy, relaxed vibe but this is definitely not the Tonga Room or Cha Cha Cha in terms of tropical decor.\u003c/p>\n\u003cfigure id=\"attachment_131133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00786-e1541008376448.jpg\" alt=\"The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s because Foster, Washington and their third partner on the project, Erin Traylor, aren’t looking to make “Isla Vida” a representation of resort life. They’re trying to capture real life on the islands, full of breezes and jerk seasoning, but free of Infiniti pools and hammocks.\u003c/p>\n\u003cp>The project was a long time coming for Foster, who first came up with the idea of an Afro-Caribbean restaurant 15 years ago (the originally planned name was “Rude Boy”). Though it took over a decade to get the idea to be a reality, Foster never gave up: “Fillmore is where we both wanted to be for a long time.” Washington is from the neighborhood and still lives there, and Foster always wanted to help the Fillmore capture some of the cultural magic that it has lost.\u003c/p>\n\u003cp>Foster is one of the most prolific front and back of house San Francisco industry veterans who most San Franciscans don’t really know much about He could be a celebrity chef but isn’t a celebrity chef. The North Carolina native came to San Francisco in the 90s for a PG&E job doing survey work that tired him out quickly because it was “really, really boring” and forced him to live out of a suitcase with frequent travel. So, he studied graphic design at the Academy of Art while also working as a server or bartender at several Bay Area fine dining heavyweights like Jardinière and Zuni Cafe. He missed the home cooking of the Carolinas though and always noticed a dearth of “Americana” restaurants in the city.\u003c/p>\n\u003cfigure id=\"attachment_131131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00736-e1541008081133.jpg\" alt=\"Chef Foster plates sauce for the tostones in his kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Chef Foster plates sauce for the tostones in his kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before solving that problem, he co-founded Bernal Heights’ beloved \u003ca href=\"https://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>, an Americana version of an Italian red sauce joint. Then Foster opened his deeply personal Divisadero southern Americana concept, Blue Jay Cafe (get the Jay connection?), in the space that is now Brenda’s Meat & Three. Blue Jay represented Foster’s shift to being both a chef and owner, and after two years there, he sold his shares of the Blue Jay to his fellow partners and opened \u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> in the Tenderloin in 2006 with his wife Deanna. farmerbrown is one of a select few sit-down soul food restaurants in San Francisco and has channeled its success into \u003ca href=\"https://sf.eater.com/2018/10/3/17932774/farmerbrown-opens-sfo-san-francisco-international-airport\">a location in SFO’s Terminal 1\u003c/a> (chosen for all of Delta’s Atlanta passengers there) and the popular \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> chicken and waffles takeout window in SoMa.\u003c/p>\n\u003cp>Not only is farmerbrown one of the only longstanding soul food restaurants in San Francisco — it’s one of the few longstanding restaurants to make it in the Tenderloin’s challenging core.\u003c/p>\n\u003cp>It certainly hasn’t been easy for Foster and his team there, where Washington was the lead server for the past four years and Traylor is the operations manager. There is no denying that the Tenderloin, and its frequent needles and feces on the sidewalk, is a tough place to operate. “It’s embarrassing,” Foster tells us, “For a restaurant owner, there’s no way to be able to survive in that environment. He has seen a real change for the worse in the area in the past three years and has a front row seat at the neighborhood’s often grimy street life. “You’re actually really afraid. It’s just not a good feeling. It’s sickening. I think that’s a good word for it.”\u003c/p>\n\u003cfigure id=\"attachment_131134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00715-e1541008555200.jpg\" alt=\"Isla Vida's bright exterior is hard to miss on Fillmore.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's bright exterior is hard to miss on Fillmore. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the Fillmore next on his agenda, it’s a good thing that Foster knows about neighborhood dynamics from farmerbrown. He also understands that San Francisco isn’t trivial as a restaurant owner, regardless of the neighborhood. He’s learned from farmerbrown to “try to not to do too much. Try to keep it small and simple. Try to focus on a few things and try to do them really well.” That’s why the menu is so concise at Isla Vida and follows the fast-casual counter-service trend that is sweeping across the city like Karl the Fog in July. He knows it isn’t ideal, but it’s the only rational thing to do: “Trying to operate and do a full service restaurant in San Francisco is tantamount to suicide because it’s just too expensive — the cost of labor [where] you have to pay a server $15 bucks an hour, which I feel like they deserve — and I feel like everybody deserves that living wage, but that just means we have to evolve.”\u003c/p>\n\u003cp>The restaurant isn’t just another corporate fast-casual spot, though. First of all, it has only one investor (a fellow African American small business owner in the neighborhood) and received its main funding from a Kickstarter campaign. Second, there is none of the ubiquitous menu customization here — as in, no option for wraps, salads or quinoa bowls. Third, Isla Vida is geared just as much to be a restaurant as it is to just be a safe, helpful place for the neighborhood community. Washington hopes to see local kids doing homework there. The restaurant hires only within the community. Even the upcoming food delivery from Isla Vida will bypass the popular apps and be hand delivered by restaurant staff. Washington puts the multi-function approach of Isla Vida with the community perfectly: “That’s 2018. Whatever you do right now, you can’t just be linear. You have to be multifaceted. And it has to be authentic.”\u003c/p>\n\u003cfigure id=\"attachment_131135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00725-e1541008668666.jpg\" alt=\"The menu at Isla Vida is small, but mighty.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The menu at Isla Vida is small but mighty. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Isla Vida team has done their homework about Caribbean cuisine. Washington and Foster visited Cuba and absorbed everything they could from that trip, both in terms of how the locals cooked with their own produce while being restricted by Cuba’s tough embargoes, and the deep history of their African ancestors. So, with Isla Vida, Foster is simply “trying to follow the footsteps of our ancestors culinarily. The food of the Diaspora is very similar…it just depends on where the boat stopped.”\u003c/p>\n\u003cp>So, diners will see how soul food really is an extension of Caribbean food, just like Foster and Washington did in their research. Instead of shrimp and grits, Foster uses Isla Vida’s grill for garlic shrimp ($15.95) and serves it over congri. Elsewhere from the grill come BBQ ribs, a specialty you might expect from a soul food restaurant like farmerbrown, but here they’re slathered in a guava-fortified sauce ($16.95). Right now dessert means churros with chocolate sauce or grilled pineapple with coconut ice cream and caramel (both $6). Drinks focus on tropical items (coconut water, ginger beer, etc…) and smoothies, but soon will add beer, wine and coffee service. Weekend brunch will also be introduced soon.\u003c/p>\n\u003cp>Can Isla Vida solve all of San Francisco’s problems from the Tenderloin to the Fillmore? Of course not. But it’s going to do its very best to give a dwindling African American population in the city something to take pride in.\u003c/p>\n\u003cp>Isla Vida is aspiring to be an anchor to the past for a rapidly changing Fillmore and San Francisco, one jerk chicken and one smile at a time. “We’re trying to touch on a few of the little things that we really like, try to represent it really well and hopefully make our ancestors proud.” It’s a tall task for a small place but a lot of heart and a destination-worthy Cubano can go a long ways. Isla Vida seems primed to make some big waves of impact in San Francisco.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>\u003c/b>\u003cbr>\n1325 Fillmore St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003cbr>\n415-678-5171\u003cbr>\nHours: Wednesday-Sunday, 11AM-8PM. Weekend brunch service is coming soon.\u003cbr>\nPrice: $-$$\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.facebook.com/islavida.415\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/islavidasf/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/IslaVidaSF\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
"title": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can’t get away from your desk? You can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"title": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Ways to Sample the Evolution of German Cuisine",
"title": "5 Ways to Sample the Evolution of German Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n",
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"excerpt": "German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.",
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"description": "German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.",
"title": "5 Ways to Sample the Evolution of German Cuisine | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"title": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n",
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"excerpt": "In downtown San Francisco it’s a struggle to find cheap and delicious lunches on the go. This list should help you find some to add to your rotation!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\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>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"title": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco",
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"content": "\u003cp>An audience gathers around the transparent 14-foot-long \"culinary instrument\" in a restaurant called \u003ca href=\"http://creator.rest/\" target=\"_blank\">Creator\u003c/a> in San Francisco's SoMa neighborhood.\u003c/p>\n\u003cp>Brioche buns are sliced, buttered and toasted by paddles moving like waves in the ocean. They land in specially designed, compostable hamburger boxes. The buns are topped with fresh produce, sourced from local farms, which is sliced on the spot. Cheese is shredded from blocks and added. The in-machine meat grinder has been calibrated to vertically align the meat with diner's incisors. The 4.5-ounce beef patties are ground from brisket and cooked using the induction method, both sides at once, then slid into the boxes.\u003c/p>\n\u003cp>And the fumes from cooking? They are cleaned inside the machine.\u003c/p>\n\u003cp>The sleek hamburger-producing machine, featuring organic curves and copper detail, fits in perfectly with Creator's airy 2,200 square-foot space, white walls and high ceiling. It attracted a waitlist this summer for its bi-weekly lunches, and will open full time in September. It fits with the city as well — the restaurant is just two miles away from where the Elon Musk-founded OpenAI lab recently tested a \u003ca href=\"https://www.technologyreview.com/s/611724/artificial-intelligence-driven-robot-hand-spends-a-hundred-years-teaching-itself-to-rotate/\" target=\"_blank\">robot hand named Dactyl\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130152\" class=\"wp-caption aligncenter\" style=\"max-width: 1708px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg\" alt=\"A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef.\" width=\"1708\" height=\"1280\" class=\"size-full wp-image-130152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg 1708w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-520x390.jpg 520w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef. \u003ccite>(Saroyan Humphrey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creator's parent company is a culinary robotics firm founded by 33-year-old Alex Vardakostas, who grew up in the burger business in Southern California. \"I really got going on the griddle when I was like 14, 15,\" says Vardakostas, whose family owns the two Orange County \u003ca href=\"http://asburgersrestaurant.com\" target=\"_blank\">A's Burgers\u003c/a> locations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The inspiration struck Vardakostas while he was a junior at the University of California, Santa Barbara, studying physics. He woke up at 4 a.m. with the idea for a robot-made burger. \"A lot of people don't talk about this or realize it, but it is incredibly unhealthy — inhaling grease-laden vapors and soot all day. So that was this really exciting idea for me, where I could just have this beautiful instrument and I could take control of it,\" says Vardakostas. (The World Health Organization has \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">identified\u003c/a> a number of hazardous compounds released into the air by cooking, and while many oven hoods in \u003ca href=\"https://www.ijsr.net/archive/v5i10/ART20162453.pdf\" target=\"_blank\">commercial\u003c/a> and residential kitchens filter some of the bad stuff out, some do a \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">better job\u003c/a> than others.)\u003c/p>\n\u003cp>Since then, Vardakostas has focused on creating a healthier work environment and developing a better way to make high-quality food at a reasonable price. Four years after he had his bot-burger vision, he built his first hamburger-making robot in his childhood garage. \"I would drive up to Menlo Park and get machine parts at TechShop and drive all the way back down to Orange County and hope they fit together and try to make it work,\" he says.\u003c/p>\n\u003cp>A move to San Francisco and a collaboration with 32-year-old Steve Frehn, now Creator's co-founder and COO, led to the second rendition of the burger machine. Now on version four, the machine, comprised of food-safe plastic tubes and over 350 sensors run by software and 20 computers, is fully operational. It is stocked with carefully sourced produce, bread and meat.\u003c/p>\n\u003cp>David Bordow, 32, culinary lead and experience designer, emphasizes the importance of quality and carefully chosen seasonal ingredients. \"The philosophy is, 'Let's find the best stuff that is available,' \" he says. The beef is antibiotic- and hormone-free, sourced from \u003ca href=\"https://www.countrynaturalbeef.com/\" target=\"_blank\">Country Natural Beef\u003c/a>, a family ranch owned co-op.\u003c/p>\n\u003cp>At Creator, there's more to the staff than just a robot. All burger sides are human-made. The obligatory fries are on the menu, along with seasonal salads and vegetables.\u003c/p>\n\u003cp>There are currently four kinds of burgers, including the Tumami, created by \u003cem>Top Chef\u003c/em>'s Tu David Phu, which features an oyster aioli and shiitake mushroom sauce.\u003c/p>\n\u003cp>Eventually, customers will get to control how much sauce and seasonings they want the robot to add. \"The nice thing about using a machine is that it's very precise, so if someone has a sodium limit, or something like that, we can track that sort of thing and provide a little customization,\" says Frehn.\u003c/p>\n\u003cp>In a city of pricy \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/30/634086689/bubble-tea-sellers-say-plastic-straw-ban-won-t-be-good-for-business\" target=\"_blank\">boba drinks\u003c/a> and marked up avocado toast, Vardakostas says Creator's mission is to improve food quality and make it accessible. Burgers are $6. \"We want everyone to be able to partake,\" he says.\u003c/p>\n\u003cp>Word is spreading. Los Angeles-based high school student Moses Rosales heard about Creator on YouTube and convinced his mom and aunt to dine there during a two-day trip to the Bay Area. \"It was amazing to see how a robot made a burger,\" Rosales says. \"I didn't know how far you could go with it. Now I'm seeing it's a really high-end burger.\"\u003c/p>\n\u003cp>For now, Creator is the only home to two burger-making robotic machines, although Frehn says they hope to expand.\u003c/p>\n\u003cp>On the ground floor of the San Francisco building that's also home to offices for Microsoft and Riverbed, approximately 10 Creator staffers worked the soft-launch lunch shift this summer. Employees, who start at $16 an hour, are allowed to spend 5 percent of their time on the clock reading or learning a new skill. Bookstore-style \"staff picks\" fill the three bookshelves, with titles including Alice Waters' \u003cem>The Art of Simple Food\u003c/em> and Michael Pollan's \u003cem>The\u003c/em> \u003cem>Omnivore's Dilemma.\u003c/em>\u003c/p>\n\u003cp>Creator is focused on the service and culinary side of the business, too. \"We've been pretty firm about not having an automated ordering process, with kiosks or something like that,\" says Vardakostas. \"So we have people, and that costs us money. But at the end of the day, that makes for a better guest experience and it's a more human-centered restaurant.\"\u003c/p>\n\u003cp>Creator is not the only restaurant to feature a food-making robot while also making an effort to retain its humanity. \u003ca href=\"https://cafexapp.com/\" target=\"_blank\">Cafe X\u003c/a> has three San Francisco locations. Each features a robotic coffee-making arm that can produce drinks in 30 to 40 seconds. Customers retrieve their beverages by punching in a texted code sent to their phone.\u003c/p>\n\u003cp>Opal Franklin, a recent college grad working at the Market Street Cafe X location, walks the small space on a Friday afternoon\u003cstrong>.\u003c/strong> She offers customers and curiosity-seekers oat milk samples before explaining, \"Often times people say that we take away barista jobs, but we in a sense shift the job. The robot is very precise and it's very practical, so we have a product specialist on site to answer questions and help people out and make it more humanistic.\"\u003c/p>\n\u003cp>While still in their early days, culinary robots are starting to pop up beyond San Francisco. In nearby Silicon Valley, \u003ca href=\"https://zumepizza.com/\" target=\"_blank\">Zume Pizza\u003c/a> delivers pies pressed by a \"Doughbot\" in nine seconds. Across the pond in Paris, startup \u003ca href=\"https://ekim.fr/\" target=\"_blank\">Ekim\u003c/a> has created a three-armed robot that makes pizzas from start to finish. On the East Coast, four MIT grads opened \u003ca href=\"https://www.spyce.com/\" target=\"_blank\">Spyce\u003c/a> in Boston in May, which features robotic tumbling woks that create customized bowls, under the culinary direction of renowned French chef and restaurateur Daniel Boulud.\u003c/p>\n\u003cp>While the culinary robotics show at Creator wows, this isn't a novelty to the team. \"We put a lot of care and effort into making sure this would have a positive effect on consumers,\" says Frehn. \"And we worked to create a better retail job as well.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Anna Mantzaris is a San Francisco-based writer.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fad+Or+The+Future%3F+Robot-Made+Burgers+Wow+The+Crowds+In+San+Francisco&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An audience gathers around the transparent 14-foot-long \"culinary instrument\" in a restaurant called \u003ca href=\"http://creator.rest/\" target=\"_blank\">Creator\u003c/a> in San Francisco's SoMa neighborhood.\u003c/p>\n\u003cp>Brioche buns are sliced, buttered and toasted by paddles moving like waves in the ocean. They land in specially designed, compostable hamburger boxes. The buns are topped with fresh produce, sourced from local farms, which is sliced on the spot. Cheese is shredded from blocks and added. The in-machine meat grinder has been calibrated to vertically align the meat with diner's incisors. The 4.5-ounce beef patties are ground from brisket and cooked using the induction method, both sides at once, then slid into the boxes.\u003c/p>\n\u003cp>And the fumes from cooking? They are cleaned inside the machine.\u003c/p>\n\u003cp>The sleek hamburger-producing machine, featuring organic curves and copper detail, fits in perfectly with Creator's airy 2,200 square-foot space, white walls and high ceiling. It attracted a waitlist this summer for its bi-weekly lunches, and will open full time in September. It fits with the city as well — the restaurant is just two miles away from where the Elon Musk-founded OpenAI lab recently tested a \u003ca href=\"https://www.technologyreview.com/s/611724/artificial-intelligence-driven-robot-hand-spends-a-hundred-years-teaching-itself-to-rotate/\" target=\"_blank\">robot hand named Dactyl\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130152\" class=\"wp-caption aligncenter\" style=\"max-width: 1708px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg\" alt=\"A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef.\" width=\"1708\" height=\"1280\" class=\"size-full wp-image-130152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg 1708w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-520x390.jpg 520w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef. \u003ccite>(Saroyan Humphrey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creator's parent company is a culinary robotics firm founded by 33-year-old Alex Vardakostas, who grew up in the burger business in Southern California. \"I really got going on the griddle when I was like 14, 15,\" says Vardakostas, whose family owns the two Orange County \u003ca href=\"http://asburgersrestaurant.com\" target=\"_blank\">A's Burgers\u003c/a> locations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The inspiration struck Vardakostas while he was a junior at the University of California, Santa Barbara, studying physics. He woke up at 4 a.m. with the idea for a robot-made burger. \"A lot of people don't talk about this or realize it, but it is incredibly unhealthy — inhaling grease-laden vapors and soot all day. So that was this really exciting idea for me, where I could just have this beautiful instrument and I could take control of it,\" says Vardakostas. (The World Health Organization has \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">identified\u003c/a> a number of hazardous compounds released into the air by cooking, and while many oven hoods in \u003ca href=\"https://www.ijsr.net/archive/v5i10/ART20162453.pdf\" target=\"_blank\">commercial\u003c/a> and residential kitchens filter some of the bad stuff out, some do a \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">better job\u003c/a> than others.)\u003c/p>\n\u003cp>Since then, Vardakostas has focused on creating a healthier work environment and developing a better way to make high-quality food at a reasonable price. Four years after he had his bot-burger vision, he built his first hamburger-making robot in his childhood garage. \"I would drive up to Menlo Park and get machine parts at TechShop and drive all the way back down to Orange County and hope they fit together and try to make it work,\" he says.\u003c/p>\n\u003cp>A move to San Francisco and a collaboration with 32-year-old Steve Frehn, now Creator's co-founder and COO, led to the second rendition of the burger machine. Now on version four, the machine, comprised of food-safe plastic tubes and over 350 sensors run by software and 20 computers, is fully operational. It is stocked with carefully sourced produce, bread and meat.\u003c/p>\n\u003cp>David Bordow, 32, culinary lead and experience designer, emphasizes the importance of quality and carefully chosen seasonal ingredients. \"The philosophy is, 'Let's find the best stuff that is available,' \" he says. The beef is antibiotic- and hormone-free, sourced from \u003ca href=\"https://www.countrynaturalbeef.com/\" target=\"_blank\">Country Natural Beef\u003c/a>, a family ranch owned co-op.\u003c/p>\n\u003cp>At Creator, there's more to the staff than just a robot. All burger sides are human-made. The obligatory fries are on the menu, along with seasonal salads and vegetables.\u003c/p>\n\u003cp>There are currently four kinds of burgers, including the Tumami, created by \u003cem>Top Chef\u003c/em>'s Tu David Phu, which features an oyster aioli and shiitake mushroom sauce.\u003c/p>\n\u003cp>Eventually, customers will get to control how much sauce and seasonings they want the robot to add. \"The nice thing about using a machine is that it's very precise, so if someone has a sodium limit, or something like that, we can track that sort of thing and provide a little customization,\" says Frehn.\u003c/p>\n\u003cp>In a city of pricy \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/30/634086689/bubble-tea-sellers-say-plastic-straw-ban-won-t-be-good-for-business\" target=\"_blank\">boba drinks\u003c/a> and marked up avocado toast, Vardakostas says Creator's mission is to improve food quality and make it accessible. Burgers are $6. \"We want everyone to be able to partake,\" he says.\u003c/p>\n\u003cp>Word is spreading. Los Angeles-based high school student Moses Rosales heard about Creator on YouTube and convinced his mom and aunt to dine there during a two-day trip to the Bay Area. \"It was amazing to see how a robot made a burger,\" Rosales says. \"I didn't know how far you could go with it. Now I'm seeing it's a really high-end burger.\"\u003c/p>\n\u003cp>For now, Creator is the only home to two burger-making robotic machines, although Frehn says they hope to expand.\u003c/p>\n\u003cp>On the ground floor of the San Francisco building that's also home to offices for Microsoft and Riverbed, approximately 10 Creator staffers worked the soft-launch lunch shift this summer. Employees, who start at $16 an hour, are allowed to spend 5 percent of their time on the clock reading or learning a new skill. Bookstore-style \"staff picks\" fill the three bookshelves, with titles including Alice Waters' \u003cem>The Art of Simple Food\u003c/em> and Michael Pollan's \u003cem>The\u003c/em> \u003cem>Omnivore's Dilemma.\u003c/em>\u003c/p>\n\u003cp>Creator is focused on the service and culinary side of the business, too. \"We've been pretty firm about not having an automated ordering process, with kiosks or something like that,\" says Vardakostas. \"So we have people, and that costs us money. But at the end of the day, that makes for a better guest experience and it's a more human-centered restaurant.\"\u003c/p>\n\u003cp>Creator is not the only restaurant to feature a food-making robot while also making an effort to retain its humanity. \u003ca href=\"https://cafexapp.com/\" target=\"_blank\">Cafe X\u003c/a> has three San Francisco locations. Each features a robotic coffee-making arm that can produce drinks in 30 to 40 seconds. Customers retrieve their beverages by punching in a texted code sent to their phone.\u003c/p>\n\u003cp>Opal Franklin, a recent college grad working at the Market Street Cafe X location, walks the small space on a Friday afternoon\u003cstrong>.\u003c/strong> She offers customers and curiosity-seekers oat milk samples before explaining, \"Often times people say that we take away barista jobs, but we in a sense shift the job. The robot is very precise and it's very practical, so we have a product specialist on site to answer questions and help people out and make it more humanistic.\"\u003c/p>\n\u003cp>While still in their early days, culinary robots are starting to pop up beyond San Francisco. In nearby Silicon Valley, \u003ca href=\"https://zumepizza.com/\" target=\"_blank\">Zume Pizza\u003c/a> delivers pies pressed by a \"Doughbot\" in nine seconds. Across the pond in Paris, startup \u003ca href=\"https://ekim.fr/\" target=\"_blank\">Ekim\u003c/a> has created a three-armed robot that makes pizzas from start to finish. On the East Coast, four MIT grads opened \u003ca href=\"https://www.spyce.com/\" target=\"_blank\">Spyce\u003c/a> in Boston in May, which features robotic tumbling woks that create customized bowls, under the culinary direction of renowned French chef and restaurateur Daniel Boulud.\u003c/p>\n\u003cp>While the culinary robotics show at Creator wows, this isn't a novelty to the team. \"We put a lot of care and effort into making sure this would have a positive effect on consumers,\" says Frehn. \"And we worked to create a better retail job as well.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Anna Mantzaris is a San Francisco-based writer.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fad+Or+The+Future%3F+Robot-Made+Burgers+Wow+The+Crowds+In+San+Francisco&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "7 Great Hole in the Wall Spots to Try in Sonoma County",
"title": "7 Great Hole in the Wall Spots to Try in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You know that one place that sells donuts and pho? Or that sandwich place with Tibetan dumplings on Monday your friend keeps talking about? Like most serious eaters, we love finding the weirdly wonderful, usually-ethnic strip mall joints and hidden culinary gems that offer up interesting and delish food for super cheap(ish).\u003c/p>\n\u003cp>Our quest for seven offbeat, indescribably interesting hole-in-the-wall-type spots started with a molcajete facial at \u003cstrong>Taqueria Molcajetes\u003c/strong> (1195 W. College Ave., Santa Rosa, 707-544-8280). For the uninitiated, molcajete typically refers to a large volcanic stone bowl that is heated to approximately the temperature of the sun. Meats, fresh cheese, cactus paddles, green onions, and seafood are mixed with a spicy chile stew and the whole steaming, sizzling, bubbling, furious thing is brought to your table. It will remain steaming, molten and bubbling for nearly a half hour as you are enveloped by a refreshing meat and vegetable-scented steam. You will be very tempted to touch the bowl with an adorable pig face just to see how hot it is. Do not do this. It is very hot. I have a blister on my pointer finger to prove that very point.\u003c/p>\n\u003cfigure id=\"attachment_128597\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\" alt=\"Molcajete Mixto in Santa Rosa.\" width=\"2000\" height=\"1367\" class=\"size-full wp-image-128597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1200x820.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-520x355.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Molcajete Mixto in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s taken months to finally get to Taqueria Molcajetes, but on my radar after several eaters sussed out their sizzling molcajetes. You won’t find advertising or sandwich boards, and no one has emailed me about their farm-to-table cuisine. The door is set into a dark and somewhat unwelcoming corner of the former G&G shopping center (it’s a Safeway now), Frankly, it’s hard to tell if the restaurant is open from the street. Inside the small doorway is a larger interior filled with throngs of people who come for their giant burritos.\u003c/p>\n\u003cp>I’m a fan of the molcajete, which here is easily enough for two starving linebackers or a family of 6 who are peckish. The popular Molcajete Mixto ($22) includes chicken, beef, pork, shrimp and nopales — pretty much everything but the kitchen sink, and there is a freakishly large amount of meat inside. The meal comes with fresh flour tortillas, beans, rice, salsa, guacamole and sour cream. If you break it down between four people, that’s less than $6 per person. With chips and the extensive salsa bar, you’ll go home full—and with glowingly refreshed skin.\u003c/p>\n\u003cfigure id=\"attachment_128594\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\" alt=\"Momos from MoMo Cafe in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momos from MoMo Cafe in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Monday Momos\u003c/h3>\n\u003cp>Sandwiches and bowls are the stock and trade of MoMo Cafe, frequented by nearby office park folks. But on Monday (and only Monday), the mom and pop deli serves up authentic momo — Tibetan-style dumplings filled with ground chicken, garlic, ginger and other spices. They’re cousins to potstickers, but these steamed and fried versions are a tasty treat to get over you start-of-the-week blahs. 385 Aviation Blvd., Santa Rosa, 573-0999.\u003c/p>\n\u003cfigure id=\"attachment_128595\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\" alt=\"Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Bulgogi at Bowl and Roll\u003c/h3>\n\u003cp>You’ll be lucky to find a table most afternoons at this combination sushi roll, ramen and Korean barbecue spot. There’s nothing all that ground-breaking, with fried apps like agedashi tofu ($3.95), chicken kaarage ($3.95), dumpling ramen ($.8.95) Korean-style rice bowls and American-style sushi rolls with plenty of fried stuff inside. What we love, though, is the simple Korean BBQ bulgogi ($9.95), strips of steak marinated with soy sauce, garlic and sesame oil served white rice. You’ll easily have some leftovers when paired with a roll ($5 to $11) or app. Simpler than a sit-down restaurant, and phone orders accepted. 1331 Guerneville Rd., Suite Q, Santa Rosa, 595-3772.\u003c/p>\n\u003ch3>Mango Shaved Snow Ice at Yo Panda\u003c/h3>\n\u003cp>Oh. My. Snow. Hawaiian shave ice just got bumped off our list of favorite things. Similar, but entirely different, shaved snow is a Taiwanese-style dessert made with frozen low-fat milk shaved into impossibly thin stacked ribbons of flavor. Mango snow topped with fresh mangos and sugar syrup makes for a crave-worthy summer treat. 925 Corporate Center Pkwy, Santa Rosa, 522-1388.\u003c/p>\n\u003cfigure id=\"attachment_128596\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\" alt=\"Thuan Phat Banh Mi Sandwich in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-128596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thuan Phat Banh Mi Sandwich in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Banh Mi at Thuan Phat\u003c/h3>\n\u003cp>Still one of the best Vietnamese banh mi, and a $3.75 a steal of a deal. There is exactly one tiny table inside, so take a hint and get it to go. Looking too long at the polka dot walls will give you a headache anyway. 3020 Santa Rosa Ave., Suite H, 889-3966.\u003c/p>\n\u003ch3>Tostilocos and Acai bowls at El Huerto Sonoma\u003c/h3>\n\u003cp>This newish Sonoma storefront with healthy food as its main mission is run by a local farming family, offering fresh-pressed juices and acai bowls, along with seasonal granola and fruit bowls. What we love is the contrast of trendy avocado toast for just $4.75 and “skin glow” pressed juices along next to Mexican classics like Tostiloco (Tostito chips, mango, jicama, cucumber, peanuts, tamarind candy and lime, $7.50) and mangonada. 19213 Sonoma Hwy., Sonoma, 934-8791.\u003c/p>\n\u003ch3>Flaming Cheese at Yia Yia, The Grateful Greek\u003c/h3>\n\u003cp>Just-opened at the former Yanni’s Sausage Grill in Penngrove, this tiny cafe is a little bit Yanni’s and a little bit Greek and a whole lot awesome. We’ve been huge fans of flaming saganaki since, well, forever. It’s almost impossible to find locally, so Popi’s Flaming Cheese on a pita or Italian bread ($7.95) is pretty much the best grilled cheese you’ll ever eat. Plus it’s flaming. The restaurant delivers to the nearby Penngrove Bar, so there’s that little perk. 10007 Main St., Penngrove, 664-5442.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/7-great-hole-in-the-wall-spots-to-try-in-sonoma-county/#slide-1\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's Bite Club\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Offbeat eats for cheap in Sonoma County are worth sussing out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You know that one place that sells donuts and pho? Or that sandwich place with Tibetan dumplings on Monday your friend keeps talking about? Like most serious eaters, we love finding the weirdly wonderful, usually-ethnic strip mall joints and hidden culinary gems that offer up interesting and delish food for super cheap(ish).\u003c/p>\n\u003cp>Our quest for seven offbeat, indescribably interesting hole-in-the-wall-type spots started with a molcajete facial at \u003cstrong>Taqueria Molcajetes\u003c/strong> (1195 W. College Ave., Santa Rosa, 707-544-8280). For the uninitiated, molcajete typically refers to a large volcanic stone bowl that is heated to approximately the temperature of the sun. Meats, fresh cheese, cactus paddles, green onions, and seafood are mixed with a spicy chile stew and the whole steaming, sizzling, bubbling, furious thing is brought to your table. It will remain steaming, molten and bubbling for nearly a half hour as you are enveloped by a refreshing meat and vegetable-scented steam. You will be very tempted to touch the bowl with an adorable pig face just to see how hot it is. Do not do this. It is very hot. I have a blister on my pointer finger to prove that very point.\u003c/p>\n\u003cfigure id=\"attachment_128597\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\" alt=\"Molcajete Mixto in Santa Rosa.\" width=\"2000\" height=\"1367\" class=\"size-full wp-image-128597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1200x820.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-520x355.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Molcajete Mixto in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s taken months to finally get to Taqueria Molcajetes, but on my radar after several eaters sussed out their sizzling molcajetes. You won’t find advertising or sandwich boards, and no one has emailed me about their farm-to-table cuisine. The door is set into a dark and somewhat unwelcoming corner of the former G&G shopping center (it’s a Safeway now), Frankly, it’s hard to tell if the restaurant is open from the street. Inside the small doorway is a larger interior filled with throngs of people who come for their giant burritos.\u003c/p>\n\u003cp>I’m a fan of the molcajete, which here is easily enough for two starving linebackers or a family of 6 who are peckish. The popular Molcajete Mixto ($22) includes chicken, beef, pork, shrimp and nopales — pretty much everything but the kitchen sink, and there is a freakishly large amount of meat inside. The meal comes with fresh flour tortillas, beans, rice, salsa, guacamole and sour cream. If you break it down between four people, that’s less than $6 per person. With chips and the extensive salsa bar, you’ll go home full—and with glowingly refreshed skin.\u003c/p>\n\u003cfigure id=\"attachment_128594\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\" alt=\"Momos from MoMo Cafe in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momos from MoMo Cafe in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Monday Momos\u003c/h3>\n\u003cp>Sandwiches and bowls are the stock and trade of MoMo Cafe, frequented by nearby office park folks. But on Monday (and only Monday), the mom and pop deli serves up authentic momo — Tibetan-style dumplings filled with ground chicken, garlic, ginger and other spices. They’re cousins to potstickers, but these steamed and fried versions are a tasty treat to get over you start-of-the-week blahs. 385 Aviation Blvd., Santa Rosa, 573-0999.\u003c/p>\n\u003cfigure id=\"attachment_128595\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\" alt=\"Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Bulgogi at Bowl and Roll\u003c/h3>\n\u003cp>You’ll be lucky to find a table most afternoons at this combination sushi roll, ramen and Korean barbecue spot. There’s nothing all that ground-breaking, with fried apps like agedashi tofu ($3.95), chicken kaarage ($3.95), dumpling ramen ($.8.95) Korean-style rice bowls and American-style sushi rolls with plenty of fried stuff inside. What we love, though, is the simple Korean BBQ bulgogi ($9.95), strips of steak marinated with soy sauce, garlic and sesame oil served white rice. You’ll easily have some leftovers when paired with a roll ($5 to $11) or app. Simpler than a sit-down restaurant, and phone orders accepted. 1331 Guerneville Rd., Suite Q, Santa Rosa, 595-3772.\u003c/p>\n\u003ch3>Mango Shaved Snow Ice at Yo Panda\u003c/h3>\n\u003cp>Oh. My. Snow. Hawaiian shave ice just got bumped off our list of favorite things. Similar, but entirely different, shaved snow is a Taiwanese-style dessert made with frozen low-fat milk shaved into impossibly thin stacked ribbons of flavor. Mango snow topped with fresh mangos and sugar syrup makes for a crave-worthy summer treat. 925 Corporate Center Pkwy, Santa Rosa, 522-1388.\u003c/p>\n\u003cfigure id=\"attachment_128596\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\" alt=\"Thuan Phat Banh Mi Sandwich in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-128596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thuan Phat Banh Mi Sandwich in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Banh Mi at Thuan Phat\u003c/h3>\n\u003cp>Still one of the best Vietnamese banh mi, and a $3.75 a steal of a deal. There is exactly one tiny table inside, so take a hint and get it to go. Looking too long at the polka dot walls will give you a headache anyway. 3020 Santa Rosa Ave., Suite H, 889-3966.\u003c/p>\n\u003ch3>Tostilocos and Acai bowls at El Huerto Sonoma\u003c/h3>\n\u003cp>This newish Sonoma storefront with healthy food as its main mission is run by a local farming family, offering fresh-pressed juices and acai bowls, along with seasonal granola and fruit bowls. What we love is the contrast of trendy avocado toast for just $4.75 and “skin glow” pressed juices along next to Mexican classics like Tostiloco (Tostito chips, mango, jicama, cucumber, peanuts, tamarind candy and lime, $7.50) and mangonada. 19213 Sonoma Hwy., Sonoma, 934-8791.\u003c/p>\n\u003ch3>Flaming Cheese at Yia Yia, The Grateful Greek\u003c/h3>\n\u003cp>Just-opened at the former Yanni’s Sausage Grill in Penngrove, this tiny cafe is a little bit Yanni’s and a little bit Greek and a whole lot awesome. We’ve been huge fans of flaming saganaki since, well, forever. It’s almost impossible to find locally, so Popi’s Flaming Cheese on a pita or Italian bread ($7.95) is pretty much the best grilled cheese you’ll ever eat. Plus it’s flaming. The restaurant delivers to the nearby Penngrove Bar, so there’s that little perk. 10007 Main St., Penngrove, 664-5442.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The connection between Middle Eastern and Mexican food goes all the way back to the Moors, and is well-known in culinary circles. Al pastor tacos are just a pork version of the shawarma spits that Lebanese immigrants brought with them to Mexico City in the 1930s. In nearby Puebla, a wrap called tacos \u003cem>árabes \u003c/em>— Arabic tacos — uses a flatbread that's halfway between pita and lavash. Kibbe (fried meatballs made from bulghur wheat) is popular in the Yucatán, thanks to Syrians who settled in the Peninsula over the past century. And the Lebanese-Mexican Chedraui family of Mexico City owns one of the largest Latino supermarket chains in the United States, El Super.\u003c/p>\n\u003cp>But it wasn't until Orange County, Calif., residents Rida Hamida and Ben Vazquez created #TacoTrucksAtEveryMosque that someone tried to explore the political potential between Muslims and Mexicans in the United States with their shared foodways. The two put on events that are exactly what the hashtag promises. A \u003cem>lonchera\u003c/em> parks at a mosque and serves free tacos after a religious service that includes a talk urging Latino-Muslim unity. Visitors feast on tacos of \u003cem>carne asada\u003c/em> and chicken prepared by a halal-certified butcher.\u003c/p>\n\u003cp>#TacoTrucksAtEveryMosque is more than an epicurean evening of education, though. \"There are layers of sharing beyond just food,\" says Vazquez, a history teacher at Valley High School in Santa Ana, Calif. \"It's our job as activists to nurture understanding and build relationships. And we are developing deeper relationships as we build this.\"\u003c/p>\n\u003cp>\"Dismissed people are longing for a space in these divisive times,\" says Hamida, a staffer for Los Angeles-area Assemblywoman Cristina Garcia, a Democrat. \"And they're doing it in a delicious way.\"\u003c/p>\n\u003cp>It's a perfect meeting ground for Latinos and Muslims in Orange County, a long-conservative place that has changed dramatically since Hamida and Vazquez attended high school there during the 1990s. Today, Orange County is majority-minority; Latinos make up about a third of the county's 3.2 million residents, while an estimated 120,000 Muslims live there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the two groups continue to lack political power: There is only one Muslim elected official in Orange County, while Latino politicians are concentrated mostly in the cities of Santa Ana and Anaheim, cities that happen to have sizable Latino and Muslim communities. And the groups suffered the majority of\u003ca href=\"https://www.ocregister.com/2017/06/02/new-report-shows-o-c-hate-crimes-on-the-rise-spiking-since-november/\"> documented hate crimes in Orange County\u003c/a> in 2016, the last full year for which the Orange County Human Relations Commission has statistics.\u003c/p>\n\u003cp>\"We're our neighbors, but we don't know one another,\" says Hamida. \"We go and fight for justice at protests and stand side by side, but we really don't know our stories.\"\u003c/p>\n\u003cp>Hamida and Vazquez first met at a rally in 2015, and realized they shared a passion for immigrant rights because of their families: Vazquez's parents are from the Mexican state of Zacatecas, while Hamida's family is Palestinian. Their first collaboration happened in 2016 with \"Adventures in Al-Andalus,\" \u003ca href=\"https://www.ocweekly.com/mark-gonzales-bridges-muslim-and-latino-worlds-at-valley-hs-in-santa-ana-7011219/\">a lecture series in high schools\u003c/a> that sought to emphasize the commonality of Latinos and Muslims; it also included a voter registration drive at a mosque and a \u003ca href=\"http://www.ocweekly.com/restaurants/arab-americans-take-latinos-on-taste-tour-of-anaheims-little-arabia-7138026\">culinary tour of Little Arabia\u003c/a>, an Anaheim neighborhood that's the largest Middle Eastern enclave in the United States outside of Michigan.\u003c/p>\n\u003cp>The friends also organized #IStandWithHijabis, an evening presentation at the Islamic Society of Orange County in Garden Grove, where Muslim women talked about wearing hijabs with non-Muslim women who wore them throughout that day in solidarity.\u003c/p>\n\u003cp>The two would've continued with similar, relatively mainstream workshops if not for Marco Gutierrez. In the fall of 2016, the Latinos for Trump founder appeared on Joy Reid's MSNBC show \u003ca href=\"https://www.youtube.com/watch?v=PzbusRK7YKM\">and declared\u003c/a>, \"My culture is a very dominant culture, and it's imposing and it's causing problems. If you don't do something about it, you're going to have taco trucks on every corner.\"\u003c/p>\n\u003cp>The statement became instantly infamous, and is mocked to this day in Mexican-American circles. But it particularly bothered Vazquez. His hometown of Santa Ana is the largest city in the United States with an all-Latino city council, yet members have long tried to outlaw \u003cem>loncheras\u003c/em>. And as Hamida and Vazquez were thinking up a new program, his mind kept returning to Gutierrez's comment.\u003c/p>\n\u003cp>\"We have to protect folks who carve out a life any way possible,\" Vazquez says. \"When we organize with taco trucks, we give them the stage and dignity we all deserve.\"\u003c/p>\n\u003cp>\"It wasn't enough to take the [Muslim] community out of their space and bring [it] to a Latino-centric space,\" Hamida adds. \"It's about bringing that taco truck model that everyone is demonizing, and embracing it and welcoming it to our space.\"\u003c/p>\n\u003cp>The first #TacoTrucksAtEveryMosque happened last June during Ramadan at the Islamic Center of Santa Ana, a mosque comprised mainly of Cham, Cambodian and Vietnamese Muslims. Latinos and Muslims alike initially had concerns about the food that was served – though for different reasons.\u003c/p>\n\u003cp>Hamida assured Muslims that the meats were fully halal, with no contamination. \"We had halal markets cut it taco style and pre-marinate it, to ensure it was halal,\" Hamida said. Meanwhile, she says she had to convince some Latinos who went to the event that \"eating a halal taco doesn't make you Muslim. [People] thought they were compromising their own faith!\"\u003c/p>\n\u003cp>The kickoff event drew more than 400 people. (Hamida's dad ate 10 tacos). More than 1,400 people attended the second happening, held a couple of weeks later at the Islamic Society. Since then, #TacoTrucksAtEveryMosque has traveled as far south as Baja California, in Mexico, and as far north as Sacramento, where they held an event last week. All told, Hamida estimates they've served 7,300 people — and nearly 29,000 tacos – at the seven events they've held so far. (They've also \u003ca href=\"http://marufmilwaukee.com/taco-truck-at-every-mosque/\">inspired imitators\u003c/a>.)\u003c/p>\n\u003cp>The taco tour quickly got national attention — a profile on NBC Nightly News, stories in the \u003cem>Los Angeles Times\u003c/em> and PRI's \u003cem>The World\u003c/em>. It even got the attention of Gutierrez: On Instagram, he posted a video of Hamida with the message, \"I tried to warn you people. #TacoTrucksOnEveryCorner has mutated into #TacoTrucksatEveryMosque!\"\u003c/p>\n\u003cp>The next taco tour won't happen until May. In the meantime, Hamida and Vazquez are preparing high school Latino-Muslim unity lectures where students will snack on halal tacos. \"At the end of the events, they're not talking about how amazing the halal tacos are, although the tacos are great,\" Hamida points out. \"They're saying, 'Now, we can fight together.' \"\u003c/p>\n\u003cp>Hamida says she's even seen conservative protesters who initially showed up to troll #TacoTrucksatEveryMosque line up instead at their events. \"I guess they just wanted the halal tacos,\" she now says with a laugh. \"They wanted to know what the magic is.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It's just what it sounds like. Food trucks show up at mosques to hand out free halal tacos after religious services. The goal: to foster unity between two communities facing increasing discrimination.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The connection between Middle Eastern and Mexican food goes all the way back to the Moors, and is well-known in culinary circles. Al pastor tacos are just a pork version of the shawarma spits that Lebanese immigrants brought with them to Mexico City in the 1930s. In nearby Puebla, a wrap called tacos \u003cem>árabes \u003c/em>— Arabic tacos — uses a flatbread that's halfway between pita and lavash. Kibbe (fried meatballs made from bulghur wheat) is popular in the Yucatán, thanks to Syrians who settled in the Peninsula over the past century. And the Lebanese-Mexican Chedraui family of Mexico City owns one of the largest Latino supermarket chains in the United States, El Super.\u003c/p>\n\u003cp>But it wasn't until Orange County, Calif., residents Rida Hamida and Ben Vazquez created #TacoTrucksAtEveryMosque that someone tried to explore the political potential between Muslims and Mexicans in the United States with their shared foodways. The two put on events that are exactly what the hashtag promises. A \u003cem>lonchera\u003c/em> parks at a mosque and serves free tacos after a religious service that includes a talk urging Latino-Muslim unity. Visitors feast on tacos of \u003cem>carne asada\u003c/em> and chicken prepared by a halal-certified butcher.\u003c/p>\n\u003cp>#TacoTrucksAtEveryMosque is more than an epicurean evening of education, though. \"There are layers of sharing beyond just food,\" says Vazquez, a history teacher at Valley High School in Santa Ana, Calif. \"It's our job as activists to nurture understanding and build relationships. And we are developing deeper relationships as we build this.\"\u003c/p>\n\u003cp>\"Dismissed people are longing for a space in these divisive times,\" says Hamida, a staffer for Los Angeles-area Assemblywoman Cristina Garcia, a Democrat. \"And they're doing it in a delicious way.\"\u003c/p>\n\u003cp>It's a perfect meeting ground for Latinos and Muslims in Orange County, a long-conservative place that has changed dramatically since Hamida and Vazquez attended high school there during the 1990s. Today, Orange County is majority-minority; Latinos make up about a third of the county's 3.2 million residents, while an estimated 120,000 Muslims live there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the two groups continue to lack political power: There is only one Muslim elected official in Orange County, while Latino politicians are concentrated mostly in the cities of Santa Ana and Anaheim, cities that happen to have sizable Latino and Muslim communities. And the groups suffered the majority of\u003ca href=\"https://www.ocregister.com/2017/06/02/new-report-shows-o-c-hate-crimes-on-the-rise-spiking-since-november/\"> documented hate crimes in Orange County\u003c/a> in 2016, the last full year for which the Orange County Human Relations Commission has statistics.\u003c/p>\n\u003cp>\"We're our neighbors, but we don't know one another,\" says Hamida. \"We go and fight for justice at protests and stand side by side, but we really don't know our stories.\"\u003c/p>\n\u003cp>Hamida and Vazquez first met at a rally in 2015, and realized they shared a passion for immigrant rights because of their families: Vazquez's parents are from the Mexican state of Zacatecas, while Hamida's family is Palestinian. Their first collaboration happened in 2016 with \"Adventures in Al-Andalus,\" \u003ca href=\"https://www.ocweekly.com/mark-gonzales-bridges-muslim-and-latino-worlds-at-valley-hs-in-santa-ana-7011219/\">a lecture series in high schools\u003c/a> that sought to emphasize the commonality of Latinos and Muslims; it also included a voter registration drive at a mosque and a \u003ca href=\"http://www.ocweekly.com/restaurants/arab-americans-take-latinos-on-taste-tour-of-anaheims-little-arabia-7138026\">culinary tour of Little Arabia\u003c/a>, an Anaheim neighborhood that's the largest Middle Eastern enclave in the United States outside of Michigan.\u003c/p>\n\u003cp>The friends also organized #IStandWithHijabis, an evening presentation at the Islamic Society of Orange County in Garden Grove, where Muslim women talked about wearing hijabs with non-Muslim women who wore them throughout that day in solidarity.\u003c/p>\n\u003cp>The two would've continued with similar, relatively mainstream workshops if not for Marco Gutierrez. In the fall of 2016, the Latinos for Trump founder appeared on Joy Reid's MSNBC show \u003ca href=\"https://www.youtube.com/watch?v=PzbusRK7YKM\">and declared\u003c/a>, \"My culture is a very dominant culture, and it's imposing and it's causing problems. If you don't do something about it, you're going to have taco trucks on every corner.\"\u003c/p>\n\u003cp>The statement became instantly infamous, and is mocked to this day in Mexican-American circles. But it particularly bothered Vazquez. His hometown of Santa Ana is the largest city in the United States with an all-Latino city council, yet members have long tried to outlaw \u003cem>loncheras\u003c/em>. And as Hamida and Vazquez were thinking up a new program, his mind kept returning to Gutierrez's comment.\u003c/p>\n\u003cp>\"We have to protect folks who carve out a life any way possible,\" Vazquez says. \"When we organize with taco trucks, we give them the stage and dignity we all deserve.\"\u003c/p>\n\u003cp>\"It wasn't enough to take the [Muslim] community out of their space and bring [it] to a Latino-centric space,\" Hamida adds. \"It's about bringing that taco truck model that everyone is demonizing, and embracing it and welcoming it to our space.\"\u003c/p>\n\u003cp>The first #TacoTrucksAtEveryMosque happened last June during Ramadan at the Islamic Center of Santa Ana, a mosque comprised mainly of Cham, Cambodian and Vietnamese Muslims. Latinos and Muslims alike initially had concerns about the food that was served – though for different reasons.\u003c/p>\n\u003cp>Hamida assured Muslims that the meats were fully halal, with no contamination. \"We had halal markets cut it taco style and pre-marinate it, to ensure it was halal,\" Hamida said. Meanwhile, she says she had to convince some Latinos who went to the event that \"eating a halal taco doesn't make you Muslim. [People] thought they were compromising their own faith!\"\u003c/p>\n\u003cp>The kickoff event drew more than 400 people. (Hamida's dad ate 10 tacos). More than 1,400 people attended the second happening, held a couple of weeks later at the Islamic Society. Since then, #TacoTrucksAtEveryMosque has traveled as far south as Baja California, in Mexico, and as far north as Sacramento, where they held an event last week. All told, Hamida estimates they've served 7,300 people — and nearly 29,000 tacos – at the seven events they've held so far. (They've also \u003ca href=\"http://marufmilwaukee.com/taco-truck-at-every-mosque/\">inspired imitators\u003c/a>.)\u003c/p>\n\u003cp>The taco tour quickly got national attention — a profile on NBC Nightly News, stories in the \u003cem>Los Angeles Times\u003c/em> and PRI's \u003cem>The World\u003c/em>. It even got the attention of Gutierrez: On Instagram, he posted a video of Hamida with the message, \"I tried to warn you people. #TacoTrucksOnEveryCorner has mutated into #TacoTrucksatEveryMosque!\"\u003c/p>\n\u003cp>The next taco tour won't happen until May. In the meantime, Hamida and Vazquez are preparing high school Latino-Muslim unity lectures where students will snack on halal tacos. \"At the end of the events, they're not talking about how amazing the halal tacos are, although the tacos are great,\" Hamida points out. \"They're saying, 'Now, we can fight together.' \"\u003c/p>\n\u003cp>Hamida says she's even seen conservative protesters who initially showed up to troll #TacoTrucksatEveryMosque line up instead at their events. \"I guess they just wanted the halal tacos,\" she now says with a laugh. \"They wanted to know what the magic is.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Five Poke Bowls to Try in San Francisco",
"title": "Five Poke Bowls to Try in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first time I ever had poke was out of the deli case at a small grocery store on the Big Island of Hawaii. There weren't toppings or sides. It was simply a question of which of the three freshly caught marinaded fish options I wanted spooned into a small plastic deli bowl, paid for by the pound. And it was mind-blowingly delicious. In fact, everywhere I had poke in Hawaii had a distinct fresh flavor, hard to capture elsewhere. There the snack has a long history.\u003c/p>\n\u003cp>While there is much argument about when the word \"poke\" was first used and how the dish has developed over the years, Hawaiians have long been cutting up fresh fish, seasoning it with local ingredients (often seaweed, salt, and crushed nuts), and making a tasty sort of raw fish salad. It wasn't, however, until the last 40-50 years that poke as a dish really gained widespread popularity. \"Poke\" technically just means to cut cross-wise into pieces, but over the years the word has come to primarily refer to the sort of pieces of fresh, raw, seasoned fish we know.\u003c/p>\n\u003cp>As the dish has stormed through the trendy food world in the last few years, what exactly constitutes \"Hawaiian-style poke\" has also become hotly contested. In Hawaii, poke tends to be served as a pre-mixed marinade either eaten on its own or simply with a small side of rice and perhaps seaweed, crab meat, or kimchee. One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties everywhere and a range of styles even in Hawaii, where the legendary chef Sam Choy also serves up fried poke. But here in the Bay Area, poke bowls have taken on a customizable aura, with customers choosing from a variety of bases, proteins, toppings, and sauces. It's not exactly the same, but it's not exactly different either.\u003c/p>\n\u003cp>If you're looking for poke bowls in San Francisco, here are five places to start with — though there are a constantly growing number of options. If we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Our Poke Place\u003c/h2>\n\u003cfigure id=\"attachment_124500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\">\u003cimg class=\"size-full wp-image-124500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\" alt=\"Our Poke Place\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our Poke Place \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If make-your-own assembly-line-style poke bowls are the San Francisco version of the dish, then Our Poke Place (abbreviated O.P.P.) takes that up a level with its array of topping choices and its California touches. Go down the counter line and pick your poke bowl makings from the array of options. Along with the standard bases (brown rice, white rice, or salad), Our Poke Place has a sunomono base (a cucumber salad). And then add your fish or tofu, toppings, premium toppings, and sauces. It's the range of toppings and sauces that Our Poke Place is known for. That includes things like Inari (a type of rice ball), strawberries, or even a dusting of Flamin' Hot Cheetos. I, however, stuck with the standard poke bowl makings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jeannie Ho opened Our Poke Place in early-2017 in the Mission, next door to her parent's sushi restaurant, Tao Yin, which has since closed and reopened as Little Kite. The place is small and bright, with teal green counters and a dozen seats. Think of it as your neighborhood quick poke spot: small, clean, and fresh.\u003c/p>\n\u003cfigure id=\"attachment_124497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2.png\">\u003cimg class=\"size-full wp-image-124497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2-e1516473220362.png\" alt=\"A make-your-own bowl at Our Poke Place.\" width=\"1920\" height=\"1296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A make-your-own bowl at Our Poke Place. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my own bowl, with a mix of my favorite poke combos: tuna, salmon, and their own \"traditional mix,\" and then added crab meat, masago, cucumber and onions on top. You can add your own seasonings and furikake at the counter. The portions were very generous and hard to finish, though the \"bowl\" comes in a large brown paper to-go container, which can get a bit unwieldy and soggy. The fish tasted fresh, though fairly bland; it was more of a blank slate to add sauces and toppings to. This is the place to go for a quick, healthy, inexpensive meal — and make it what you want.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ourpokeplace.com/\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003c/strong>\u003cbr>\n3515 20th St\u003cbr>\nSan Francisco, CA 94110 [\u003ca href=\"https://goo.gl/VvLDY8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 624-3029\u003cbr>\nHours: Daily, 11:15am-8pm\u003cbr>\nPrice: $ ($6-13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OurPokePlace\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ourpokeplace/\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ourpokeplace\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003c/p>\n\u003ch2>I'a Poke\u003c/h2>\n\u003cfigure id=\"attachment_124494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\">\u003cimg class=\"size-full wp-image-124494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\" alt=\"The Tango bowl at I'a Poke.\" width=\"1920\" height=\"2024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a Poke. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened in April of 2016, I'a does poke bowls and sushi burritos — both with make-your-own options or their signature recipes. If you opt to make your own, the process is fairly standard: choose a white or brown rice or salad base, pick your fish, add toppings like seasoned seaweed, mango, radish sprouts or cucumbers, and then top with a sauce. If you order a large bowl (or burrito), then you also get unlimited toppings. Owner Raymond Chu has said he gets his salmon farmed from Canada, Norway and Scotland, and tuna fresh from Hawaii.\u003c/p>\n\u003cp>Though I went to the original I'a Poke in the Castro on Church Street, the sushi burrito and poke restaurant actually has two locations now, with a third scheduled to open on Fillmore later this year. The Church Street spot is primarily for take-out, with just a handful of counter seats, but is clean and modern-looking.\u003c/p>\n\u003cfigure id=\"attachment_124489\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\">\u003cimg class=\"size-full wp-image-124489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\" alt=\"I'a Poke's assembly line.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke's assembly line. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124487\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\">\u003cimg class=\"size-full wp-image-124487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\" alt=\"I'a Poke\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get the I'a flavor, I tried one of their signature poke bowls, the Tango bowl, which comes with tuna, shrimp, salmon, octopus, green onions, mango, cucumber, lemon, friend onions, and ponzu sauce. The staff behind the counter mixes everything together in a separate bowl, so that all your toppings and protein are fully combined and flavored with your chosen sauce before being poured on top of your base. It may not be as pretty that way, but it does guarantee a better distribution of flavor.\u003c/p>\n\u003cp>The Tango bowl was fruity and sweet, though the sauce was fairly light and not overwhelming. While I wasn't in love with the octopus, which was slightly tough, the salmon and tuna were both fresh and were complimented well by the onions, lemon, and mango. If I go back, I would consider building my own sintead to take advantage of the full spread, and I'd order some of their popular spam musubi on the side.\u003c/p>\n\u003cfigure id=\"attachment_124488\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\">\u003cimg class=\"size-full wp-image-124488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\" alt=\"The Tango bowl at I'a.\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\n314 Church St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/3MJJ6N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 829-8030\u003cbr>\nHours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7pm\u003cbr>\nPrice: $$ ($9.75-$14.55)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iapoke/\" target=\"_blank\" rel=\"noopener\">I'a Poke\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/iapokesf/\" target=\"_blank\" rel=\"noopener\">@iapokesf\u003c/a>\u003c/p>\n\u003ch2>Amitis Deli and Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\">\u003cimg class=\"size-full wp-image-124507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\" alt=\"The poke bowl at Amitis.\" width=\"1920\" height=\"1998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poke bowl at Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This deli and cafe near the Panhandle might be the oddest place on our list, but tucked amid the corgi- and dog-themed decor are some fresh and popular sushi burritos and poke bowls. The cafe used to be a straight-forward sandwich and salad spot, but began serving poke bowls and sushi burritos in mid-2016. The choices are relatively simple — salmon, ahi tuna, spicy tuna, with sides like edamame, onion, and seaweed salad — but it's known for the quality of its ingredients, even sourcing its salmon from fresh catches. The only downside is they can run out of ingredients early in the day.\u003c/p>\n\u003cfigure id=\"attachment_124505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\">\u003cimg class=\"size-full wp-image-124505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\" alt=\"Amitis Deli & Cafe\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amitis Deli & Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As opposed to moving down a cafeteria line and picking out your bowl preferences, here you have to ask for an order form and check off what you want. Since you can't always see what looks good or is still available, the staff is ready to answer questions and make suggestions. Toppings and sauces are unlimited and you can either have two scoops of protein for $12 or three for $14. I opted for a classic poke bowl with the salmon and ahi tuna, seaweed salad, onion, cucumber, masago, avocado, and the unagi sauce (though, if you're looking for spice, the wasabi mayo is highly recommended).\u003c/p>\n\u003cp>Preparation takes longer than your typical make-your-own poke place, and the toppings (which they call \"sides\") are laid attractively on top of your base instead of all mixed together. I found everything very light and fresh, with surprisingly high-quality fish and very tender ahi tuna. Though the toppings aren't particularly unique, the seaweed salad complimented the rest of the bowl well, and really it's all about the fish here. The small bowl was a decent-sized snack, but not overwhelmingly filling. There are plenty of tables in the cafe to sit and enjoy your food, or pop a lid on the bowl and take it to go.\u003c/p>\n\u003cfigure id=\"attachment_124503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\">\u003cimg class=\"size-full wp-image-124503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\" alt=\"Poke bowl from Amitis.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://amitiscafe117.wixsite.com/amitiscafe\" target=\"_blank\" rel=\"noopener\">Amitis Cafe\u003c/a>\u003c/strong>\u003cbr>\n800 Masonic Ave.\u003cbr>\nSan Francisco, CA 94117 [\u003ca href=\"https://goo.gl/wchdkZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 563-2828\u003cbr>\nHours: Mon-Thu, 10:30am-6pm; Fri, Sat, 10:30am-3pm\u003cbr>\nPrice: $$ ($12-14)\u003c/p>\n\u003ch2>Poke Delish\u003c/h2>\n\u003cfigure id=\"attachment_124513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\">\u003cimg class=\"size-full wp-image-124513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\" alt=\"Poke Delish\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke Delish \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A word of warning: The food hall Myriad Market, which has been Poke Delish's home base since it opened in early 2016, is closing at the end of February. Until then, Poke Delish's owner Danny Eng is offering a 50% discount on your second bowl if you order two. The poke restaurant also has launched a food truck based out of \u003ca href=\"http://sparksocialsf.com/schedule\" target=\"_blank\" rel=\"noopener\">Spark Social\u003c/a>, and plans to open another location in Chinatown later this year. So you'll still be able to get your Delish poke.\u003c/p>\n\u003cfigure id=\"attachment_124516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\">\u003cimg class=\"size-full wp-image-124516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\" alt=\"The Poke Delish stand in Myriad Market.\" width=\"1920\" height=\"2301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-160x192.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-800x959.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-768x920.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1020x1222.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1180x1414.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-240x288.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-375x449.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-520x623.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Poke Delish stand in Myriad Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Poke Delish was opened by brothers Danny and Johnny, who also own Seattle-based Tailgate Seafood. They've tried to maintain their fish standards with their poke endeavors, and have said they source the salmon from antibiotic-free fish farms in Norway and bring in seasonal specials, like tuna from Hawaii.\u003c/p>\n\u003cp>While Poke Delish was one of the earlier Bay Area spots to launch a customizable poke bowl, at this point the process will seem normal. Start with a base of rice (brown or white) or salad, pick salmon, tuna shrimp or tofu (which comes marinated), then add things like masago, pineapple, kimchi or crab salad, and top with your choice of seasonings, including furikake or macadamia nuts. The store also sells Hawaiian drinks, like cans of lychee juice and Lilikoi Passion.\u003c/p>\n\u003cfigure id=\"attachment_124514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\">\u003cimg class=\"size-full wp-image-124514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\" alt=\"A Poke Delish bowl.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Poke Delish bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the things that makes Poke Delish stand out are the house-made marinades. I opted for my salmon in their specialty Johnny Yaki sauce, a sort of sweet and mildly spicy Teriyaki sauce, and got my tuna in the shoyu sauce. Letting the fish marinade definitely allows more flavor to soak in and gives the bowl more oomph. Toppings are unlimited and can weigh down the bowl, which probably isn't worth it, since you want to be able to taste what it's really all about: the fish. The only downside was, by the end, I still had rice left, but nothing to go with it.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokedelish.com/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/strong>\u003cbr>\n2175 Market St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/P6jT35\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (628) 777-6772\u003cbr>\nHours: Mon-Thu, 11:30am-8:30pm; Fri, Sat, 11:30am-9:30pm; Sun, 12-8pm\u003cbr>\nPrice: $$ ($12.95)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokedelish/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/p>\n\u003ch2>Blue Hawaii Acai Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\">\u003cimg class=\"size-full wp-image-124523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the debate over Hawaiian-style poke, Blue Hawaii Acai Cafe lands in the more traditionalist camp. Owner Ken Weller opened this spot on Davis Street, on the first floor of the Embarcadero Center, in 2010 after opening another shop in Honolulu. He does acai bowls (another Hawaii classic), smoothies, and poke bowls out of the small cafe with surfboard shaped tables. But this is not your make-your-own poke bar. Poke bowls come in only one style: a small cardboard bowl with brown rice and topped with furikake, ginger, and kimchee. You simply pick if you want spicy, mild, garlic, or a combination.\u003c/p>\n\u003cfigure id=\"attachment_124521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\">\u003cimg class=\"size-full wp-image-124521\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\" alt=\"Blue Hawaii Acai Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii Acai Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They start serving up poke at 11 a.m. one weekdays, and when I got there at 2:30 p.m. they had just run out (though they assured me they were hoping to start extending their service soon). The staff did find a little bit of poke left, not enough for a full bowl, but enough for me to have a small tasting. I opted for mild, but it was still fairly spicy. While the normal-sized servings are still small and some people may miss the variety of toppings, the focus here is 100% on the fish, which is seasoned and marinaded before it comes to you. Add double the poke for $5.75.\u003c/p>\n\u003cfigure id=\"attachment_124522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\">\u003cimg class=\"size-full wp-image-124522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.bluehawaiisf.com/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii Acai Cafe\u003c/a>\u003c/strong>\u003cbr>\n2 Embarcadero Center\u003cbr>\nSan Francisco, CA 9411 [\u003ca href=\"https://goo.gl/56uLtB\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 248-0011\u003cbr>\nHours: Mon-Thu, 8am-5pm; Fri, 8am-4pm; Sat, 10am-4pm; Sun, 12-4pm\u003cbr>\nPrice: $$ ($10.65 or $16.40 for a double portion)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueHawaiiSF/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluehawaiisf\" target=\"_blank\" rel=\"noopener\">@bluehawaiisf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first time I ever had poke was out of the deli case at a small grocery store on the Big Island of Hawaii. There weren't toppings or sides. It was simply a question of which of the three freshly caught marinaded fish options I wanted spooned into a small plastic deli bowl, paid for by the pound. And it was mind-blowingly delicious. In fact, everywhere I had poke in Hawaii had a distinct fresh flavor, hard to capture elsewhere. There the snack has a long history.\u003c/p>\n\u003cp>While there is much argument about when the word \"poke\" was first used and how the dish has developed over the years, Hawaiians have long been cutting up fresh fish, seasoning it with local ingredients (often seaweed, salt, and crushed nuts), and making a tasty sort of raw fish salad. It wasn't, however, until the last 40-50 years that poke as a dish really gained widespread popularity. \"Poke\" technically just means to cut cross-wise into pieces, but over the years the word has come to primarily refer to the sort of pieces of fresh, raw, seasoned fish we know.\u003c/p>\n\u003cp>As the dish has stormed through the trendy food world in the last few years, what exactly constitutes \"Hawaiian-style poke\" has also become hotly contested. In Hawaii, poke tends to be served as a pre-mixed marinade either eaten on its own or simply with a small side of rice and perhaps seaweed, crab meat, or kimchee. One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties everywhere and a range of styles even in Hawaii, where the legendary chef Sam Choy also serves up fried poke. But here in the Bay Area, poke bowls have taken on a customizable aura, with customers choosing from a variety of bases, proteins, toppings, and sauces. It's not exactly the same, but it's not exactly different either.\u003c/p>\n\u003cp>If you're looking for poke bowls in San Francisco, here are five places to start with — though there are a constantly growing number of options. If we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Our Poke Place\u003c/h2>\n\u003cfigure id=\"attachment_124500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\">\u003cimg class=\"size-full wp-image-124500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\" alt=\"Our Poke Place\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our Poke Place \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If make-your-own assembly-line-style poke bowls are the San Francisco version of the dish, then Our Poke Place (abbreviated O.P.P.) takes that up a level with its array of topping choices and its California touches. Go down the counter line and pick your poke bowl makings from the array of options. Along with the standard bases (brown rice, white rice, or salad), Our Poke Place has a sunomono base (a cucumber salad). And then add your fish or tofu, toppings, premium toppings, and sauces. It's the range of toppings and sauces that Our Poke Place is known for. That includes things like Inari (a type of rice ball), strawberries, or even a dusting of Flamin' Hot Cheetos. I, however, stuck with the standard poke bowl makings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jeannie Ho opened Our Poke Place in early-2017 in the Mission, next door to her parent's sushi restaurant, Tao Yin, which has since closed and reopened as Little Kite. The place is small and bright, with teal green counters and a dozen seats. Think of it as your neighborhood quick poke spot: small, clean, and fresh.\u003c/p>\n\u003cfigure id=\"attachment_124497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2.png\">\u003cimg class=\"size-full wp-image-124497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2-e1516473220362.png\" alt=\"A make-your-own bowl at Our Poke Place.\" width=\"1920\" height=\"1296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A make-your-own bowl at Our Poke Place. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my own bowl, with a mix of my favorite poke combos: tuna, salmon, and their own \"traditional mix,\" and then added crab meat, masago, cucumber and onions on top. You can add your own seasonings and furikake at the counter. The portions were very generous and hard to finish, though the \"bowl\" comes in a large brown paper to-go container, which can get a bit unwieldy and soggy. The fish tasted fresh, though fairly bland; it was more of a blank slate to add sauces and toppings to. This is the place to go for a quick, healthy, inexpensive meal — and make it what you want.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ourpokeplace.com/\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003c/strong>\u003cbr>\n3515 20th St\u003cbr>\nSan Francisco, CA 94110 [\u003ca href=\"https://goo.gl/VvLDY8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 624-3029\u003cbr>\nHours: Daily, 11:15am-8pm\u003cbr>\nPrice: $ ($6-13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OurPokePlace\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ourpokeplace/\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ourpokeplace\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003c/p>\n\u003ch2>I'a Poke\u003c/h2>\n\u003cfigure id=\"attachment_124494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\">\u003cimg class=\"size-full wp-image-124494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\" alt=\"The Tango bowl at I'a Poke.\" width=\"1920\" height=\"2024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a Poke. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened in April of 2016, I'a does poke bowls and sushi burritos — both with make-your-own options or their signature recipes. If you opt to make your own, the process is fairly standard: choose a white or brown rice or salad base, pick your fish, add toppings like seasoned seaweed, mango, radish sprouts or cucumbers, and then top with a sauce. If you order a large bowl (or burrito), then you also get unlimited toppings. Owner Raymond Chu has said he gets his salmon farmed from Canada, Norway and Scotland, and tuna fresh from Hawaii.\u003c/p>\n\u003cp>Though I went to the original I'a Poke in the Castro on Church Street, the sushi burrito and poke restaurant actually has two locations now, with a third scheduled to open on Fillmore later this year. The Church Street spot is primarily for take-out, with just a handful of counter seats, but is clean and modern-looking.\u003c/p>\n\u003cfigure id=\"attachment_124489\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\">\u003cimg class=\"size-full wp-image-124489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\" alt=\"I'a Poke's assembly line.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke's assembly line. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124487\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\">\u003cimg class=\"size-full wp-image-124487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\" alt=\"I'a Poke\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get the I'a flavor, I tried one of their signature poke bowls, the Tango bowl, which comes with tuna, shrimp, salmon, octopus, green onions, mango, cucumber, lemon, friend onions, and ponzu sauce. The staff behind the counter mixes everything together in a separate bowl, so that all your toppings and protein are fully combined and flavored with your chosen sauce before being poured on top of your base. It may not be as pretty that way, but it does guarantee a better distribution of flavor.\u003c/p>\n\u003cp>The Tango bowl was fruity and sweet, though the sauce was fairly light and not overwhelming. While I wasn't in love with the octopus, which was slightly tough, the salmon and tuna were both fresh and were complimented well by the onions, lemon, and mango. If I go back, I would consider building my own sintead to take advantage of the full spread, and I'd order some of their popular spam musubi on the side.\u003c/p>\n\u003cfigure id=\"attachment_124488\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\">\u003cimg class=\"size-full wp-image-124488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\" alt=\"The Tango bowl at I'a.\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\n314 Church St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/3MJJ6N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 829-8030\u003cbr>\nHours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7pm\u003cbr>\nPrice: $$ ($9.75-$14.55)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iapoke/\" target=\"_blank\" rel=\"noopener\">I'a Poke\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/iapokesf/\" target=\"_blank\" rel=\"noopener\">@iapokesf\u003c/a>\u003c/p>\n\u003ch2>Amitis Deli and Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\">\u003cimg class=\"size-full wp-image-124507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\" alt=\"The poke bowl at Amitis.\" width=\"1920\" height=\"1998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poke bowl at Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This deli and cafe near the Panhandle might be the oddest place on our list, but tucked amid the corgi- and dog-themed decor are some fresh and popular sushi burritos and poke bowls. The cafe used to be a straight-forward sandwich and salad spot, but began serving poke bowls and sushi burritos in mid-2016. The choices are relatively simple — salmon, ahi tuna, spicy tuna, with sides like edamame, onion, and seaweed salad — but it's known for the quality of its ingredients, even sourcing its salmon from fresh catches. The only downside is they can run out of ingredients early in the day.\u003c/p>\n\u003cfigure id=\"attachment_124505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\">\u003cimg class=\"size-full wp-image-124505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\" alt=\"Amitis Deli & Cafe\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amitis Deli & Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As opposed to moving down a cafeteria line and picking out your bowl preferences, here you have to ask for an order form and check off what you want. Since you can't always see what looks good or is still available, the staff is ready to answer questions and make suggestions. Toppings and sauces are unlimited and you can either have two scoops of protein for $12 or three for $14. I opted for a classic poke bowl with the salmon and ahi tuna, seaweed salad, onion, cucumber, masago, avocado, and the unagi sauce (though, if you're looking for spice, the wasabi mayo is highly recommended).\u003c/p>\n\u003cp>Preparation takes longer than your typical make-your-own poke place, and the toppings (which they call \"sides\") are laid attractively on top of your base instead of all mixed together. I found everything very light and fresh, with surprisingly high-quality fish and very tender ahi tuna. Though the toppings aren't particularly unique, the seaweed salad complimented the rest of the bowl well, and really it's all about the fish here. The small bowl was a decent-sized snack, but not overwhelmingly filling. There are plenty of tables in the cafe to sit and enjoy your food, or pop a lid on the bowl and take it to go.\u003c/p>\n\u003cfigure id=\"attachment_124503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\">\u003cimg class=\"size-full wp-image-124503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\" alt=\"Poke bowl from Amitis.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://amitiscafe117.wixsite.com/amitiscafe\" target=\"_blank\" rel=\"noopener\">Amitis Cafe\u003c/a>\u003c/strong>\u003cbr>\n800 Masonic Ave.\u003cbr>\nSan Francisco, CA 94117 [\u003ca href=\"https://goo.gl/wchdkZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 563-2828\u003cbr>\nHours: Mon-Thu, 10:30am-6pm; Fri, Sat, 10:30am-3pm\u003cbr>\nPrice: $$ ($12-14)\u003c/p>\n\u003ch2>Poke Delish\u003c/h2>\n\u003cfigure id=\"attachment_124513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\">\u003cimg class=\"size-full wp-image-124513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\" alt=\"Poke Delish\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke Delish \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A word of warning: The food hall Myriad Market, which has been Poke Delish's home base since it opened in early 2016, is closing at the end of February. Until then, Poke Delish's owner Danny Eng is offering a 50% discount on your second bowl if you order two. The poke restaurant also has launched a food truck based out of \u003ca href=\"http://sparksocialsf.com/schedule\" target=\"_blank\" rel=\"noopener\">Spark Social\u003c/a>, and plans to open another location in Chinatown later this year. So you'll still be able to get your Delish poke.\u003c/p>\n\u003cfigure id=\"attachment_124516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\">\u003cimg class=\"size-full wp-image-124516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\" alt=\"The Poke Delish stand in Myriad Market.\" width=\"1920\" height=\"2301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-160x192.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-800x959.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-768x920.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1020x1222.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1180x1414.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-240x288.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-375x449.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-520x623.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Poke Delish stand in Myriad Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Poke Delish was opened by brothers Danny and Johnny, who also own Seattle-based Tailgate Seafood. They've tried to maintain their fish standards with their poke endeavors, and have said they source the salmon from antibiotic-free fish farms in Norway and bring in seasonal specials, like tuna from Hawaii.\u003c/p>\n\u003cp>While Poke Delish was one of the earlier Bay Area spots to launch a customizable poke bowl, at this point the process will seem normal. Start with a base of rice (brown or white) or salad, pick salmon, tuna shrimp or tofu (which comes marinated), then add things like masago, pineapple, kimchi or crab salad, and top with your choice of seasonings, including furikake or macadamia nuts. The store also sells Hawaiian drinks, like cans of lychee juice and Lilikoi Passion.\u003c/p>\n\u003cfigure id=\"attachment_124514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\">\u003cimg class=\"size-full wp-image-124514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\" alt=\"A Poke Delish bowl.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Poke Delish bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the things that makes Poke Delish stand out are the house-made marinades. I opted for my salmon in their specialty Johnny Yaki sauce, a sort of sweet and mildly spicy Teriyaki sauce, and got my tuna in the shoyu sauce. Letting the fish marinade definitely allows more flavor to soak in and gives the bowl more oomph. Toppings are unlimited and can weigh down the bowl, which probably isn't worth it, since you want to be able to taste what it's really all about: the fish. The only downside was, by the end, I still had rice left, but nothing to go with it.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokedelish.com/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/strong>\u003cbr>\n2175 Market St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/P6jT35\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (628) 777-6772\u003cbr>\nHours: Mon-Thu, 11:30am-8:30pm; Fri, Sat, 11:30am-9:30pm; Sun, 12-8pm\u003cbr>\nPrice: $$ ($12.95)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokedelish/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/p>\n\u003ch2>Blue Hawaii Acai Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\">\u003cimg class=\"size-full wp-image-124523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the debate over Hawaiian-style poke, Blue Hawaii Acai Cafe lands in the more traditionalist camp. Owner Ken Weller opened this spot on Davis Street, on the first floor of the Embarcadero Center, in 2010 after opening another shop in Honolulu. He does acai bowls (another Hawaii classic), smoothies, and poke bowls out of the small cafe with surfboard shaped tables. But this is not your make-your-own poke bar. Poke bowls come in only one style: a small cardboard bowl with brown rice and topped with furikake, ginger, and kimchee. You simply pick if you want spicy, mild, garlic, or a combination.\u003c/p>\n\u003cfigure id=\"attachment_124521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\">\u003cimg class=\"size-full wp-image-124521\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\" alt=\"Blue Hawaii Acai Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii Acai Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They start serving up poke at 11 a.m. one weekdays, and when I got there at 2:30 p.m. they had just run out (though they assured me they were hoping to start extending their service soon). The staff did find a little bit of poke left, not enough for a full bowl, but enough for me to have a small tasting. I opted for mild, but it was still fairly spicy. While the normal-sized servings are still small and some people may miss the variety of toppings, the focus here is 100% on the fish, which is seasoned and marinaded before it comes to you. Add double the poke for $5.75.\u003c/p>\n\u003cfigure id=\"attachment_124522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\">\u003cimg class=\"size-full wp-image-124522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\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>\u003cstrong>\u003ca href=\"https://www.bluehawaiisf.com/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii Acai Cafe\u003c/a>\u003c/strong>\u003cbr>\n2 Embarcadero Center\u003cbr>\nSan Francisco, CA 9411 [\u003ca href=\"https://goo.gl/56uLtB\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 248-0011\u003cbr>\nHours: Mon-Thu, 8am-5pm; Fri, 8am-4pm; Sat, 10am-4pm; Sun, 12-4pm\u003cbr>\nPrice: $$ ($10.65 or $16.40 for a double portion)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueHawaiiSF/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluehawaiisf\" target=\"_blank\" rel=\"noopener\">@bluehawaiisf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food",
"title": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Perhaps it was only a matter of time before a restaurant came to fruition as a result of two obsessed diners following each other on Instagram. Well, of course that’s only part of the story, but it’s how Jason Wang connected with Chavayos (Bob) Rattakul, a Thai partner, to bring \u003ca href=\"http://www.eatchicknrice.com/\">Chick’n Rice\u003c/a> to downtown Berkeley.\u003c/p>\n\u003cp>Opening tomorrow, the fast-casual concept is built around one particular dish, Khao Mun Gai, in which a piece of poached chicken is offered with rice cooked in chicken broth and other aromatics, with a punchy sauce of soy, garlic, ginger and chilies. The dish also comes with a bowl of chicken soup.\u003c/p>\n\u003cfigure id=\"attachment_120453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6210-new.jpg\" alt=\"KMG - Khao Mun Gai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KMG - Khao Mun Gai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120448\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6168-new.jpg\" alt=\"Side of Chicken Broth Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Side of Chicken Broth Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular street food in Thailand, the dish has slowly been gaining popularity in the U.S., and thanks to the guys behind the Umai Hospitality Group, it will be introduced to many more people in the coming years.\u003c/p>\n\u003cp>“We’re planning a rapid expansion, maybe opening five more of these in the next three years,” John Keh told Bay Area Bites. “We’re already looking at a location in the South Bay.”\u003c/p>\n\u003cfigure id=\"attachment_120441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6134-new.jpg\" alt=\"John Keh at the media preview of Chick’n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Keh at the media preview of Chick’n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with Wang, Keh is part of the Umai Hospitality Group; they along with two others, are all Cal graduates who founded and then sold the food delivery app \u003ca href=\"https://www.trycaviar.com/san-francisco\">Caviar\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We think this food is really accessible to the American palate as it’s interesting, different and healthy. And since the chicken is poached, it’s not too fatty,” said Keh.\u003c/p>\n\u003cp>The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street. Keh said the landlord was excited to get a Thai offering in the mix, since the street offers a wide range of international options already.\u003c/p>\n\u003cfigure id=\"attachment_120450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6192-new.jpg\" alt=\"The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120446\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6149-new.jpg\" alt=\"Chick’n Rice interior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While one could think that it doesn’t take a lot to get such a simple dish right, she’d be wrong. Keh spent several months in Thailand with Rattakul, going from place to place, seeking out who did the most flavorful sauces; who made the most delicious rice. Rattakul then sought out their favorite recipes from these chefs, and in some cases, tasted their creations and guessed how to make them himself.\u003c/p>\n\u003cp>And because they knew they couldn’t build an entire restaurant – small as it may be – on one dish alone, they came up with three others to round out the menu.\u003c/p>\n\u003cfigure id=\"attachment_120442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6137-new.jpg\" alt=\"Chick’n Rice menu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the Khao Mun Gai (known as KMG on their menu) there is Fried KMG, Braised Pork, which comes with a soy-marinated egg and Asian greens, and Fried Tofu, which also comes with Asian greens. All dishes come with rice, (the two non-chicken dishes come with plain Jasmine rice rather than the chicken rice) and soup.\u003c/p>\n\u003cfigure id=\"attachment_120520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6218-new1.jpg\" alt=\"Fried KMG - Khao Mun Gai Tod - with Chicken Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried KMG - Khao Mun Gai Tod - with Chicken Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120456\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6230-new.jpg\" alt=\"Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6216-new.jpg\" alt=\"Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All ingredients for the sauces are imported from Thailand, and all the meat comes from Marin Sun Farms. Vegetables are local as well.\u003c/p>\n\u003cfigure id=\"attachment_120447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6152-new.jpg\" alt=\"Sauces that accompany the dishes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauces that accompany the dishes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A small portion of each dish is $8.99, a regular is $10.99, making this a great bargain, especially for high-quality meat (we found the small large enough to satisfy one person, and the servings of rice are perhaps even a bit over generous).\u003c/p>\n\u003cp>We found all the proteins with the exception of the poached chicken to be well-seasoned even without the sauces, but to not use the sauces would be a crime. The fried items were not the least bit greasy and the pork was especially flavorful even pre-sauced.\u003c/p>\n\u003cp>We couldn’t help but wonder though, how many people except for the die-hard health nuts would order the KMG given the more attractive options of fried chicken or pork. But fear not, healthy people. Just a drizzle of this brown sauce elevates it to such a degree, that one need not fear. The only thing we didn’t like post-sauce was the skin; Keh confirmed that in Asia they eat every part of the chicken, but after poaching, the skin becomes limp and rubbery, everything you do not want chicken skin to be.\u003c/p>\n\u003cfigure id=\"attachment_120449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6173-new.jpg\" alt=\"All menu items at Chick'n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All menu items at Chick'n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken came with sweet chili sauce; the tofu nuggets came with a different kind of soy based-sauce and the pork had a green sauce that was spicy and acidic and fragrant in the best possible way; it looked like a tomatillo salsa but of course it wasn’t; while we were told it had Thai green chilies, cilantro and vinegar in it, we tried without avail to guess what gave it its funk. It wasn’t fish sauce, and while Keh told us in a moment of weakness, he asked us to keep it a secret (and I will say that this writer, who knows a thing or two about food, had never heard of it).\u003c/p>\n\u003cp>We found the soup less interesting, but it too could be easily doctored up with the addition of more ginger and chilies, which they have on hand. We added some of the poached chicken to the soup, and with a bit of additional ginger and chilies, it was transformed into something an Asian grandmother might make.\u003c/p>\n\u003cp>Leaving Chick’n Rice without dessert would be a shame.\u003c/p>\n\u003cp>Keh called their dessert options an accident, in that they knew they wanted to offer a dessert, but had no idea what to do.\u003c/p>\n\u003cp>[gallery link=\"none\" size=\"medium\" ids=\"120459,120458,120457\"]\u003c/p>\n\u003cp>It was hot out in Thailand, as it often is, and they wandered into a market to see what they could get that would be cool and refreshing. They found the traditional sticky rice and mango, but with a scoop of coconut ice cream. That same dessert is on offer, with a base of sticky rice cooked in coconut milk with a scoop of coconut, lychee or Thai iced tea ice cream on top. The ice cream comes from \u003ca href=\"https://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> in the Outer Sunset district of San Francisco, and next to that green sauce for the pork was our favorite dish of the night. One wouldn’t go wrong by ordering any of the three flavors, but we definitely preferred the coconut or Thai iced tea over the lychee.\u003c/p>\n\u003cfigure id=\"attachment_120462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6274-new.jpg\" alt=\"Chick’n Rice is open daily until 10pm\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice is open daily 11am until 10pm \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatchicknrice.com/\">\u003cstrong>Chick’n Rice\u003c/strong>\u003c/a>\u003cbr>\n2136 Center St., Berkeley [\u003ca href=\"https://goo.gl/S2PfLs\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-10pm (Opens Friday 9/8/17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatchicknrice/\">Chick’n Rice\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatchicknrice/\">@eatchicknrice\u003c/a>\u003cbr>\nPrice Range: $ ($8.99-$10.99 per entree)\u003c/p>\n\n",
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"excerpt": "Khao Mun Gai, or poached chicken and rice, is a popular street food in Thailand. The guys who brought you the Caviar food delivery app now want to popularize the dish here, starting in Berkeley with Chick’n Rice, their new fast-casual spot.",
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"description": "Khao Mun Gai, or poached chicken and rice, is a popular street food in Thailand. The guys who brought you the Caviar food delivery app now want to popularize the dish here, starting in Berkeley with Chick’n Rice, their new fast-casual spot.",
"title": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Perhaps it was only a matter of time before a restaurant came to fruition as a result of two obsessed diners following each other on Instagram. Well, of course that’s only part of the story, but it’s how Jason Wang connected with Chavayos (Bob) Rattakul, a Thai partner, to bring \u003ca href=\"http://www.eatchicknrice.com/\">Chick’n Rice\u003c/a> to downtown Berkeley.\u003c/p>\n\u003cp>Opening tomorrow, the fast-casual concept is built around one particular dish, Khao Mun Gai, in which a piece of poached chicken is offered with rice cooked in chicken broth and other aromatics, with a punchy sauce of soy, garlic, ginger and chilies. The dish also comes with a bowl of chicken soup.\u003c/p>\n\u003cfigure id=\"attachment_120453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6210-new.jpg\" alt=\"KMG - Khao Mun Gai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KMG - Khao Mun Gai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120448\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6168-new.jpg\" alt=\"Side of Chicken Broth Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Side of Chicken Broth Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular street food in Thailand, the dish has slowly been gaining popularity in the U.S., and thanks to the guys behind the Umai Hospitality Group, it will be introduced to many more people in the coming years.\u003c/p>\n\u003cp>“We’re planning a rapid expansion, maybe opening five more of these in the next three years,” John Keh told Bay Area Bites. “We’re already looking at a location in the South Bay.”\u003c/p>\n\u003cfigure id=\"attachment_120441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6134-new.jpg\" alt=\"John Keh at the media preview of Chick’n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Keh at the media preview of Chick’n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with Wang, Keh is part of the Umai Hospitality Group; they along with two others, are all Cal graduates who founded and then sold the food delivery app \u003ca href=\"https://www.trycaviar.com/san-francisco\">Caviar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We think this food is really accessible to the American palate as it’s interesting, different and healthy. And since the chicken is poached, it’s not too fatty,” said Keh.\u003c/p>\n\u003cp>The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street. Keh said the landlord was excited to get a Thai offering in the mix, since the street offers a wide range of international options already.\u003c/p>\n\u003cfigure id=\"attachment_120450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6192-new.jpg\" alt=\"The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120446\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6149-new.jpg\" alt=\"Chick’n Rice interior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While one could think that it doesn’t take a lot to get such a simple dish right, she’d be wrong. Keh spent several months in Thailand with Rattakul, going from place to place, seeking out who did the most flavorful sauces; who made the most delicious rice. Rattakul then sought out their favorite recipes from these chefs, and in some cases, tasted their creations and guessed how to make them himself.\u003c/p>\n\u003cp>And because they knew they couldn’t build an entire restaurant – small as it may be – on one dish alone, they came up with three others to round out the menu.\u003c/p>\n\u003cfigure id=\"attachment_120442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6137-new.jpg\" alt=\"Chick’n Rice menu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the Khao Mun Gai (known as KMG on their menu) there is Fried KMG, Braised Pork, which comes with a soy-marinated egg and Asian greens, and Fried Tofu, which also comes with Asian greens. All dishes come with rice, (the two non-chicken dishes come with plain Jasmine rice rather than the chicken rice) and soup.\u003c/p>\n\u003cfigure id=\"attachment_120520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6218-new1.jpg\" alt=\"Fried KMG - Khao Mun Gai Tod - with Chicken Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried KMG - Khao Mun Gai Tod - with Chicken Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120456\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6230-new.jpg\" alt=\"Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6216-new.jpg\" alt=\"Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All ingredients for the sauces are imported from Thailand, and all the meat comes from Marin Sun Farms. Vegetables are local as well.\u003c/p>\n\u003cfigure id=\"attachment_120447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6152-new.jpg\" alt=\"Sauces that accompany the dishes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauces that accompany the dishes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A small portion of each dish is $8.99, a regular is $10.99, making this a great bargain, especially for high-quality meat (we found the small large enough to satisfy one person, and the servings of rice are perhaps even a bit over generous).\u003c/p>\n\u003cp>We found all the proteins with the exception of the poached chicken to be well-seasoned even without the sauces, but to not use the sauces would be a crime. The fried items were not the least bit greasy and the pork was especially flavorful even pre-sauced.\u003c/p>\n\u003cp>We couldn’t help but wonder though, how many people except for the die-hard health nuts would order the KMG given the more attractive options of fried chicken or pork. But fear not, healthy people. Just a drizzle of this brown sauce elevates it to such a degree, that one need not fear. The only thing we didn’t like post-sauce was the skin; Keh confirmed that in Asia they eat every part of the chicken, but after poaching, the skin becomes limp and rubbery, everything you do not want chicken skin to be.\u003c/p>\n\u003cfigure id=\"attachment_120449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6173-new.jpg\" alt=\"All menu items at Chick'n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All menu items at Chick'n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken came with sweet chili sauce; the tofu nuggets came with a different kind of soy based-sauce and the pork had a green sauce that was spicy and acidic and fragrant in the best possible way; it looked like a tomatillo salsa but of course it wasn’t; while we were told it had Thai green chilies, cilantro and vinegar in it, we tried without avail to guess what gave it its funk. It wasn’t fish sauce, and while Keh told us in a moment of weakness, he asked us to keep it a secret (and I will say that this writer, who knows a thing or two about food, had never heard of it).\u003c/p>\n\u003cp>We found the soup less interesting, but it too could be easily doctored up with the addition of more ginger and chilies, which they have on hand. We added some of the poached chicken to the soup, and with a bit of additional ginger and chilies, it was transformed into something an Asian grandmother might make.\u003c/p>\n\u003cp>Leaving Chick’n Rice without dessert would be a shame.\u003c/p>\n\u003cp>Keh called their dessert options an accident, in that they knew they wanted to offer a dessert, but had no idea what to do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hot out in Thailand, as it often is, and they wandered into a market to see what they could get that would be cool and refreshing. They found the traditional sticky rice and mango, but with a scoop of coconut ice cream. That same dessert is on offer, with a base of sticky rice cooked in coconut milk with a scoop of coconut, lychee or Thai iced tea ice cream on top. The ice cream comes from \u003ca href=\"https://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> in the Outer Sunset district of San Francisco, and next to that green sauce for the pork was our favorite dish of the night. One wouldn’t go wrong by ordering any of the three flavors, but we definitely preferred the coconut or Thai iced tea over the lychee.\u003c/p>\n\u003cfigure id=\"attachment_120462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6274-new.jpg\" alt=\"Chick’n Rice is open daily until 10pm\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice is open daily 11am until 10pm \u003ccite>(Wendy Goodfriend)\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>\u003ca href=\"http://www.eatchicknrice.com/\">\u003cstrong>Chick’n Rice\u003c/strong>\u003c/a>\u003cbr>\n2136 Center St., Berkeley [\u003ca href=\"https://goo.gl/S2PfLs\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-10pm (Opens Friday 9/8/17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatchicknrice/\">Chick’n Rice\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatchicknrice/\">@eatchicknrice\u003c/a>\u003cbr>\nPrice Range: $ ($8.99-$10.99 per entree)\u003c/p>\n\n\u003c/div>\u003c/p>",
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