KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups.
Marcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession.
So, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.
Table Talk: SF Summer Means BBQ and the Borsch Mobile
Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal
Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen
Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots
Table Talk: Retro Vibes at a New Mission Bar, On a Steak Out, Fab Food Events
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"disqusTitle": "Table Talk: SF Summer Means BBQ and the Borsch Mobile",
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"content": "\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n",
"disqusIdentifier": "128019 https://ww2.kqed.org/bayareabites/?p=128019",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/05/14/table-talk-visit-the-new-stonemill-matcha-and-cento-osteria-enjoy-unique-food-wine-events-and-a-midweek-meal/",
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"excerpt": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
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"description": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal | KQED",
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"headline": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"datePublished": "2018-05-14T10:37:31-07:00",
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"path": "/bayareabites/128019/table-talk-visit-the-new-stonemill-matcha-and-cento-osteria-enjoy-unique-food-wine-events-and-a-midweek-meal",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen",
"title": "Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Rain is less and less in the forecast, so it’s a good time to eat alfresco at Presidio Twilight on Thursdays or Presidio Picnic on Sundays. There’s also the new rooftop bar from Twenty Five Lusk in case you don’t like nature. If you’re looking for some Mother’s Day options in San Francisco, check out these three ideas for moms who love to eat. Mark your calendar for the latest F&B Voices from the Kitchen from La Cocina, and Uptown Oakland gets an SF burger shop.\u003c/p>\n\u003cfigure id=\"attachment_127751\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-127751\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg\" alt=\"Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits.\" width=\"1201\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-520x347.jpg 520w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits. \u003ccite>(Eric Bailey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Presidio Twilight and Presidio Picnic\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Main+Parade+Ground,+Sheridan+Ave,+San+Francisco,+CA+94129/@37.8008499,-122.4622896,16.34z/data=!4m5!3m4!1s0x808586d82b468047:0x888879a31caf693!8m2!3d37.8005654!4d-122.458334\">Main Parade Ground, Sheridan Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>It’s that time of the year when San Franciscans go from a down jacket to sweater and hat (but always a scarf), and it’s also when \u003ca href=\"https://www.presidio.gov/events/presidio-twilight\">Presidio Twilight\u003c/a> returns, thanks to \u003ca href=\"https://www.presidio.gov/\">The Presidio Trust\u003c/a> and \u003ca href=\"https://offthegrid.com/\">Off the Grid\u003c/a>. Starting on May 17, every \u003cstrong>Thursday evening from 5pm–9pm\u003c/strong>, you can come down to the Main Parade Ground with your posse and gather around the fire pits and 30 cabanas (complete with lanterns), and take your pick of vittles from vendors like \u003cstrong>Mozzeria\u003c/strong> (Neapolitan pizza), lobster rolls from \u003cstrong>Cousins Maine Lobster\u003c/strong> (ask them to tell you about their \u003cem>Shark Tank\u003c/em> experience), and \u003cstrong>Johnny Doughnuts\u003c/strong> for dessert. New additions include \u003cstrong>I Love Cheesesteak\u003c/strong>, offering Asian-fusion cheesesteak like seasoned ribeye bao with onion, bell peppers, nacho cheese, and bacon. Don’t tell your cardiologist. There’s also live music and outdoor games (good idea to move around after the cheesesteak).\u003c/p>\n\u003cp>Another option is the popular \u003ca href=\"https://www.presidio.gov/events/presidio-picnic\">Presidio Picnic\u003c/a>, which already returned on \u003cstrong>Sundays, 11am–4pm\u003c/strong> — grab your friends, a blanket, sunscreen, and enjoy up to 25 different food vendors, and a yoga class at 11am.\u003c/p>\n\u003cp>Kudos to the organizers for trying to make both zero-waste events! All containers provided by food vendors are compostable, and no plastic straws or water bottles are sold—please \"leave no trace\" and think about taking \u003ca href=\"http://presidio.gov/transportation\">public transpo\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127753\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-127753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg\" alt=\"The well-appointed rooftop space at Rooftop 25.\" width=\"2000\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The well-appointed rooftop space at Rooftop 25. \u003ccite>(Anne-Claire Thieulon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Twenty-Five Lusk's Rooftop 25\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/25+Lusk/@37.7785673,-122.3965769,17z/data=!4m13!1m7!3m6!1s0x808f7fd640283cc3:0x34e12525eccbd2b5!2s25+Lusk+St,+San+Francisco,+CA+94107!3b1!8m2!3d37.7785673!4d-122.3943829!3m4!1s0x808f7fd640263903:0xf813d8d02ecda3b3!8m2!3d37.7784685!4d-122.3943108\">25 Lusk St, San Francisco\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want more fresh air? You got it. Now open in SoMa is the new rooftop bar at \u003ca href=\"http://www.25lusk.com/\">Twenty-Five Lusk\u003c/a> called \u003cstrong>Rooftop 25\u003c/strong>. Not only is it spacious, with room for 100 guests, but it’s also tricked out with a windscreen, retractable canopy, heaters, and blankets, plus there’s a cabana lounge that fits 14 (snuggle up). Designer Cass Calder Smith from CCS Architecture + Design obviously understands San Francisco weather.\u003c/p>\n\u003cp>Here’s the fun part: it’s open \u003cstrong>Sun–Wed 11:30am–8pm and Thu–Sat 11:30am–10pm\u003c/strong>, so you can come by for chef Matthew Dolan’s menu for lunch or happy hour or dinner. Or that magic window in SF weather when we have sun for an hour at 3pm, ha. Bites include roasted oysters with tequila-yuzu butter, wood-fired pizzas or prawns, flatiron steak salad, and a Dungeness crab roll. The cocktails are also meant to be fun, including a spicy blended passion fruit margarita and bottled cocktails.\u003c/p>\n\u003cfigure id=\"attachment_127756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fandb-new.jpg\" alt=\"La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>La Cocina’s F&B Voices from the Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gray+Area+%2F+Grand+Theater/@37.7544054,-122.4205433,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808504553e4f:0x1a2a4247dede4756!8m2!3d37.7544054!4d-122.4183493\">The Gray Theater, 2665 Mission St., San Francisco\u003c/a>\u003cbr>\nFriday, June 1, 6pm-8:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>Have you ever had the chance to attend La Cocina’s \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>? It’s a biannual series of storytelling events based around a theme, sharing stories, perspectives, and voices from and about the cooks and kitchens, and people that are heard from less often than others. It’s always a poignant and revealing evening, and proceeds from F&B support La Cocina’s business incubator program.\u003c/p>\n\u003cp>The next event is on Friday, June 1, and it’s based on the theme of \u003cstrong>service\u003c/strong>, sure to be a rich topic. The night of storytellers will include Chris Colin, journalist and author; Rachel Levin, writer and editor; Binita Pradhan, owner of Bini's Kitchen; Shanna Farrell, oral historian and author of \u003cem>Bay Area Cocktails\u003c/em>;\u003cem> \u003c/em>Randy Fertel, writer and philanthropist; and many more. \u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Tickets\u003c/a> are $65 (plus $4.24 service fee), and there’s always some tasty food and drink at the beginning too.\u003c/p>\n\u003cfigure id=\"attachment_127755\" class=\"wp-caption aligncenter\" style=\"max-width: 1638px\">\u003cimg class=\"size-full wp-image-127755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rooh-ribs.jpg\" alt=\"Beef short rib curry at Rooh.\" width=\"1638\" height=\"2048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs.jpg 1638w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-520x650.jpg 520w\" sizes=\"(max-width: 1638px) 100vw, 1638px\">\u003cfigcaption class=\"wp-caption-text\">Beef short rib curry at Rooh. \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Mother's Day in San Francisco\u003c/h2>\n\u003cp>\u003cstrong>54 Mint\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/54+Mint+SF/@37.7825768,-122.4101756,17z/data=!3m1!4b1!4m5!3m4!1s0x808580842deb933f:0xfee4397b25a1c505!8m2!3d37.7825768!4d-122.4079816\">16 Mint Plaza, San Francisco\u003c/a>\u003cbr>\nReservations: 415-543-5100; Hours: 12pm–8pm\u003cbr>\n$55 per person (tax, gratuity, and beverages not included)\u003c/p>\n\u003cp>\u003cstrong>Mother’s Day\u003c/strong> is fast approaching (\u003cstrong>Sunday, May 13\u003c/strong>, gang!), and it’s the one day you really need to make sure your mom is well-fed—after all the years of feeding you, it’s the least you can do. If your mama is more like a food-lovin’ \u003cem>mamma\u003c/em>, you’ll want to take her to \u003ca href=\"http://www.54mint.com/sanfrancisco\">54 Mint\u003c/a>, since the Italians know all about honoring their mothers! Their \u003ca href=\"http://www.54mint.com/upcoming-events\">three-course, family-style meal\u003c/a> is available from 12pm–8pm, and includes choices like fava bean and pea-shoot salad with pecorino (eat your greens!), porchetta, and tiramisu.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Tawla\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tawla/@37.7696322,-122.4245722,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e2046be4779:0xcebfb5042cfbd738!8m2!3d37.7696322!4d-122.4223782\">206 Valencia St., San Francisco\u003c/a>\u003cbr>\nHours: 11am–2pm\u003c/p>\n\u003cp>If mom’s palate leans more toward the adventurous, \u003ca href=\"http://www.tawlasf.com/\">Tawla\u003c/a> is hosting an Eastern Mediterranean feast, and good news, you can come by for a savory brunch on either \u003cstrong>Saturday, May 12 or Sunday, May 13\u003c/strong>. There’s their incredible housemade pide (cheese-stuffed flatbread, with fresh chile and herb salad, pickles), roast leg of lamb with three sauces, and their special batata harra (crispy potatoes, maras, sumac, and you can add an egg, which is a great idea), plus other sides and vegetable dishes.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>ROOH\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Rooh/@37.7812983,-122.3948759,17z/data=!3m1!4b1!4m5!3m4!1s0x808580787b995e7f:0x48f12b30cd7c8cdd!8m2!3d37.7812983!4d-122.3926819\">333 Brannan St., San Francisco\u003c/a>\u003cbr>\nHours: 11am-2:30pm and 5pm-9pm\u003c/p>\n\u003cp>Another spot that should be mom-approved (mine loved it) is \u003ca href=\"http://roohsf.com/\">ROOH\u003c/a> in SoMa. This stylin’ progressive Indian restaurant is offering a three-course, prix fixe menu ($45) with flavorful dishes like tandoori monkfish, beef short rib curry, and coconut halwa bread pudding for dessert. Don’t miss their gorg brunch cocktails. ROOH will be open for both brunch (11am-2:30pm) and dinner (5-9pm) on \u003cstrong>Sunday, May 12 for Mother’s Day\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_127754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Roam_burger-new.jpg\" alt=\"Roam Artisan Burgers is opening a location in Uptown Oakland.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roam Artisan Burgers is opening a location in Uptown Oakland. \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roam Artisan Burgers is opening a location in Uptown Oakland\u003c/h3>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Roam+Artisan+Burgers/@37.8092961,-122.2721718,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80adebff3a43:0xfd8a5498bdb96361!8m2!3d37.8092961!4d-122.2699778\">1951 Telegraph Ave., Oakland\u003c/a>\u003cbr>\nHours: Daily 11:30am–10pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Burger fans in the East Bay are about to get a second location of \u003ca href=\"http://www.roamburgers.com/\">Roam Artisan Burgers\u003c/a>—this latest one (their fifth) is \u003cstrong>opening in Uptown Oakland on May 11\u003c/strong>, just conveniently a block away from the Fox and Paramount Theaters. Roam is known for their sustainable sourcing and approach (the build-out was highly eco-conscious as well). The burgers are made with sustainable meats, including 100-percent grass-fed beef, free-range turkey, and an organic veggie burger. I go back to the Tejano again and again (pepper jack, jalapeño relish, avocado, tomato, white corn strips, herb ranch). There’s the fry-fecta too (russet fries, sweet potato fries, and zucchini-onion). You want a shake with that? They’re Straus Family Creamery shakes, and there’s even kombucha on tap. \u003cstrong>Bonus:\u003c/strong> this location will feature a special Springtime Burger with chimichurri, fresh mozzarella, tomato, arugula, and herb mayo. There will also be indoor and outdoor dining.\u003c/p>\n\n",
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"excerpt": "Mother’s Day options in San Francisco, get outside with the return of Presidio Twilight and Picnic, and don’t miss the latest F&B Voices from the Kitchen from La Cocina.",
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"description": "Mother’s Day options in San Francisco, get outside with the return of Presidio Twilight and Picnic, and don’t miss the latest F&B Voices from the Kitchen from La Cocina.",
"title": "Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen | KQED",
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"headline": "Table Talk: Enjoy Being Outside with Presidio Twilight, Mother’s Day Picks for Food-Loving Moms, Tune In to F&B Voices from the Kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rain is less and less in the forecast, so it’s a good time to eat alfresco at Presidio Twilight on Thursdays or Presidio Picnic on Sundays. There’s also the new rooftop bar from Twenty Five Lusk in case you don’t like nature. If you’re looking for some Mother’s Day options in San Francisco, check out these three ideas for moms who love to eat. Mark your calendar for the latest F&B Voices from the Kitchen from La Cocina, and Uptown Oakland gets an SF burger shop.\u003c/p>\n\u003cfigure id=\"attachment_127751\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-127751\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg\" alt=\"Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits.\" width=\"1201\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-520x347.jpg 520w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits. \u003ccite>(Eric Bailey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Presidio Twilight and Presidio Picnic\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Main+Parade+Ground,+Sheridan+Ave,+San+Francisco,+CA+94129/@37.8008499,-122.4622896,16.34z/data=!4m5!3m4!1s0x808586d82b468047:0x888879a31caf693!8m2!3d37.8005654!4d-122.458334\">Main Parade Ground, Sheridan Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>It’s that time of the year when San Franciscans go from a down jacket to sweater and hat (but always a scarf), and it’s also when \u003ca href=\"https://www.presidio.gov/events/presidio-twilight\">Presidio Twilight\u003c/a> returns, thanks to \u003ca href=\"https://www.presidio.gov/\">The Presidio Trust\u003c/a> and \u003ca href=\"https://offthegrid.com/\">Off the Grid\u003c/a>. Starting on May 17, every \u003cstrong>Thursday evening from 5pm–9pm\u003c/strong>, you can come down to the Main Parade Ground with your posse and gather around the fire pits and 30 cabanas (complete with lanterns), and take your pick of vittles from vendors like \u003cstrong>Mozzeria\u003c/strong> (Neapolitan pizza), lobster rolls from \u003cstrong>Cousins Maine Lobster\u003c/strong> (ask them to tell you about their \u003cem>Shark Tank\u003c/em> experience), and \u003cstrong>Johnny Doughnuts\u003c/strong> for dessert. New additions include \u003cstrong>I Love Cheesesteak\u003c/strong>, offering Asian-fusion cheesesteak like seasoned ribeye bao with onion, bell peppers, nacho cheese, and bacon. Don’t tell your cardiologist. There’s also live music and outdoor games (good idea to move around after the cheesesteak).\u003c/p>\n\u003cp>Another option is the popular \u003ca href=\"https://www.presidio.gov/events/presidio-picnic\">Presidio Picnic\u003c/a>, which already returned on \u003cstrong>Sundays, 11am–4pm\u003c/strong> — grab your friends, a blanket, sunscreen, and enjoy up to 25 different food vendors, and a yoga class at 11am.\u003c/p>\n\u003cp>Kudos to the organizers for trying to make both zero-waste events! All containers provided by food vendors are compostable, and no plastic straws or water bottles are sold—please \"leave no trace\" and think about taking \u003ca href=\"http://presidio.gov/transportation\">public transpo\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127753\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-127753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg\" alt=\"The well-appointed rooftop space at Rooftop 25.\" width=\"2000\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The well-appointed rooftop space at Rooftop 25. \u003ccite>(Anne-Claire Thieulon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Twenty-Five Lusk's Rooftop 25\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/25+Lusk/@37.7785673,-122.3965769,17z/data=!4m13!1m7!3m6!1s0x808f7fd640283cc3:0x34e12525eccbd2b5!2s25+Lusk+St,+San+Francisco,+CA+94107!3b1!8m2!3d37.7785673!4d-122.3943829!3m4!1s0x808f7fd640263903:0xf813d8d02ecda3b3!8m2!3d37.7784685!4d-122.3943108\">25 Lusk St, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want more fresh air? You got it. Now open in SoMa is the new rooftop bar at \u003ca href=\"http://www.25lusk.com/\">Twenty-Five Lusk\u003c/a> called \u003cstrong>Rooftop 25\u003c/strong>. Not only is it spacious, with room for 100 guests, but it’s also tricked out with a windscreen, retractable canopy, heaters, and blankets, plus there’s a cabana lounge that fits 14 (snuggle up). Designer Cass Calder Smith from CCS Architecture + Design obviously understands San Francisco weather.\u003c/p>\n\u003cp>Here’s the fun part: it’s open \u003cstrong>Sun–Wed 11:30am–8pm and Thu–Sat 11:30am–10pm\u003c/strong>, so you can come by for chef Matthew Dolan’s menu for lunch or happy hour or dinner. Or that magic window in SF weather when we have sun for an hour at 3pm, ha. Bites include roasted oysters with tequila-yuzu butter, wood-fired pizzas or prawns, flatiron steak salad, and a Dungeness crab roll. The cocktails are also meant to be fun, including a spicy blended passion fruit margarita and bottled cocktails.\u003c/p>\n\u003cfigure id=\"attachment_127756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fandb-new.jpg\" alt=\"La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>La Cocina’s F&B Voices from the Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gray+Area+%2F+Grand+Theater/@37.7544054,-122.4205433,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808504553e4f:0x1a2a4247dede4756!8m2!3d37.7544054!4d-122.4183493\">The Gray Theater, 2665 Mission St., San Francisco\u003c/a>\u003cbr>\nFriday, June 1, 6pm-8:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>Have you ever had the chance to attend La Cocina’s \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>? It’s a biannual series of storytelling events based around a theme, sharing stories, perspectives, and voices from and about the cooks and kitchens, and people that are heard from less often than others. It’s always a poignant and revealing evening, and proceeds from F&B support La Cocina’s business incubator program.\u003c/p>\n\u003cp>The next event is on Friday, June 1, and it’s based on the theme of \u003cstrong>service\u003c/strong>, sure to be a rich topic. The night of storytellers will include Chris Colin, journalist and author; Rachel Levin, writer and editor; Binita Pradhan, owner of Bini's Kitchen; Shanna Farrell, oral historian and author of \u003cem>Bay Area Cocktails\u003c/em>;\u003cem> \u003c/em>Randy Fertel, writer and philanthropist; and many more. \u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Tickets\u003c/a> are $65 (plus $4.24 service fee), and there’s always some tasty food and drink at the beginning too.\u003c/p>\n\u003cfigure id=\"attachment_127755\" class=\"wp-caption aligncenter\" style=\"max-width: 1638px\">\u003cimg class=\"size-full wp-image-127755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rooh-ribs.jpg\" alt=\"Beef short rib curry at Rooh.\" width=\"1638\" height=\"2048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs.jpg 1638w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-520x650.jpg 520w\" sizes=\"(max-width: 1638px) 100vw, 1638px\">\u003cfigcaption class=\"wp-caption-text\">Beef short rib curry at Rooh. \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Mother's Day in San Francisco\u003c/h2>\n\u003cp>\u003cstrong>54 Mint\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/54+Mint+SF/@37.7825768,-122.4101756,17z/data=!3m1!4b1!4m5!3m4!1s0x808580842deb933f:0xfee4397b25a1c505!8m2!3d37.7825768!4d-122.4079816\">16 Mint Plaza, San Francisco\u003c/a>\u003cbr>\nReservations: 415-543-5100; Hours: 12pm–8pm\u003cbr>\n$55 per person (tax, gratuity, and beverages not included)\u003c/p>\n\u003cp>\u003cstrong>Mother’s Day\u003c/strong> is fast approaching (\u003cstrong>Sunday, May 13\u003c/strong>, gang!), and it’s the one day you really need to make sure your mom is well-fed—after all the years of feeding you, it’s the least you can do. If your mama is more like a food-lovin’ \u003cem>mamma\u003c/em>, you’ll want to take her to \u003ca href=\"http://www.54mint.com/sanfrancisco\">54 Mint\u003c/a>, since the Italians know all about honoring their mothers! Their \u003ca href=\"http://www.54mint.com/upcoming-events\">three-course, family-style meal\u003c/a> is available from 12pm–8pm, and includes choices like fava bean and pea-shoot salad with pecorino (eat your greens!), porchetta, and tiramisu.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Tawla\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tawla/@37.7696322,-122.4245722,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e2046be4779:0xcebfb5042cfbd738!8m2!3d37.7696322!4d-122.4223782\">206 Valencia St., San Francisco\u003c/a>\u003cbr>\nHours: 11am–2pm\u003c/p>\n\u003cp>If mom’s palate leans more toward the adventurous, \u003ca href=\"http://www.tawlasf.com/\">Tawla\u003c/a> is hosting an Eastern Mediterranean feast, and good news, you can come by for a savory brunch on either \u003cstrong>Saturday, May 12 or Sunday, May 13\u003c/strong>. There’s their incredible housemade pide (cheese-stuffed flatbread, with fresh chile and herb salad, pickles), roast leg of lamb with three sauces, and their special batata harra (crispy potatoes, maras, sumac, and you can add an egg, which is a great idea), plus other sides and vegetable dishes.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>ROOH\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Rooh/@37.7812983,-122.3948759,17z/data=!3m1!4b1!4m5!3m4!1s0x808580787b995e7f:0x48f12b30cd7c8cdd!8m2!3d37.7812983!4d-122.3926819\">333 Brannan St., San Francisco\u003c/a>\u003cbr>\nHours: 11am-2:30pm and 5pm-9pm\u003c/p>\n\u003cp>Another spot that should be mom-approved (mine loved it) is \u003ca href=\"http://roohsf.com/\">ROOH\u003c/a> in SoMa. This stylin’ progressive Indian restaurant is offering a three-course, prix fixe menu ($45) with flavorful dishes like tandoori monkfish, beef short rib curry, and coconut halwa bread pudding for dessert. Don’t miss their gorg brunch cocktails. ROOH will be open for both brunch (11am-2:30pm) and dinner (5-9pm) on \u003cstrong>Sunday, May 12 for Mother’s Day\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_127754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Roam_burger-new.jpg\" alt=\"Roam Artisan Burgers is opening a location in Uptown Oakland.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roam Artisan Burgers is opening a location in Uptown Oakland. \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roam Artisan Burgers is opening a location in Uptown Oakland\u003c/h3>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Roam+Artisan+Burgers/@37.8092961,-122.2721718,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80adebff3a43:0xfd8a5498bdb96361!8m2!3d37.8092961!4d-122.2699778\">1951 Telegraph Ave., Oakland\u003c/a>\u003cbr>\nHours: Daily 11:30am–10pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Burger fans in the East Bay are about to get a second location of \u003ca href=\"http://www.roamburgers.com/\">Roam Artisan Burgers\u003c/a>—this latest one (their fifth) is \u003cstrong>opening in Uptown Oakland on May 11\u003c/strong>, just conveniently a block away from the Fox and Paramount Theaters. Roam is known for their sustainable sourcing and approach (the build-out was highly eco-conscious as well). The burgers are made with sustainable meats, including 100-percent grass-fed beef, free-range turkey, and an organic veggie burger. I go back to the Tejano again and again (pepper jack, jalapeño relish, avocado, tomato, white corn strips, herb ranch). There’s the fry-fecta too (russet fries, sweet potato fries, and zucchini-onion). You want a shake with that? They’re Straus Family Creamery shakes, and there’s even kombucha on tap. \u003cstrong>Bonus:\u003c/strong> this location will feature a special Springtime Burger with chimichurri, fresh mozzarella, tomato, arugula, and herb mayo. There will also be indoor and outdoor dining.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots",
"title": "Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Thanks for the warm welcome to Bay Area Bites! Last week was the \u003ca href=\"https://www.kqed.org/bayareabites/127072/table-talk-retro-vibes-at-a-new-mission-bar-on-a-steak-out-fab-food-events\">debut\u003c/a> of my first weekly Table Talk column, and I’m happy to be here with restaurant news, tips, and updates for you every Monday. This week, I have some hearty eats for you—from a new meat & three menu to some of my fave hefty deli sandwiches—plus a special guest tempura chef is visiting from Japan, and a fun Kentucky Derby party.\u003c/p>\n\u003ch2>Town Hall Meat & Three\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Town+Hall+Restaurant/@37.7894465,-122.3972687,17z/data=!3m1!4b1!4m5!3m4!1s0x80858064b198afb3:0xc5343d1bddddfff!8m2!3d37.7894465!4d-122.3950747\">342 Howard St., San Francisco\u003c/a> \u003c/p>\n\u003cp>Looking for a spot to have an ample Southern Sunday supper? \u003ca href=\"https://townhallsf.com\">Town Hall\u003c/a> in SoMa—which is approaching their 15th anniversary this November, so you know they’re doing something right—is now offering a Southern classic \u003cstrong>Meat & Three \u003c/strong>\u003ca href=\"https://townhallsf.com/menus/sunday-meat-n-threes-dinner\">menu\u003c/a> for Sunday dinner service (5pm–9pm). They’ve been offering an edited version of a communal-style meat & three menu for 2–3 people on their dinner menu, and now they’re expanding it to quite the to-do on Sundays.\u003c/p>\n\u003cp>Luncheonettes in the South first started offering meat & threes to their working class customers who wanted a taste of home cooking for lunch in the 1920s. Town Hall’s dinnertime version is $45, and is even more abundant than a meat & three, so come hungry. It comes with your choice of starter: chicken andouille gumbo or butter lettuces with apples, candied walnuts, and blue cheese dressing. For your main, you can try dishes like their famous buttermilk fried chicken (the recipe has been updated a bit, and is as delicious as ever), country pork chops with a tangy rhubarb \u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\">mostarda\u003c/a>, St. Louis ribs with Jack Daniels BBQ sauce, or grilled Skuna Bay salmon with chow-chow relish.\u003c/p>\n\u003cfigure id=\"attachment_127441\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new.jpg\" alt=\"Town Hall’s fried chicken is consistently a highlight.\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-127441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-520x347.jpg 520w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Town Hall’s fried chicken is consistently a highlight. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Your three sides should include their warm jalapeño cornbread, and you’ll note chefs (and brothers) Mitchell and Steven Rosenthal’s love of New Orleans in the smoked andouille jambalaya. Seasonal sides like grilled asparagus or spring peas with country ham keep it local, while crispy fried okra keeps it classic. And for dessert, you may get key lime pie (or carrot cake may be offered). They also have kids and vegetarian options, so all are welcome. If you want to go whole hog (har), you can order their country ham tasting platter (three for $39). And since Sundays are mellow downtown, you’ll get lucky with parking too. \u003c/p>\n\u003cfigure id=\"attachment_127438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/hitachino-counter-new.jpg\" alt=\"Eight lucky guests will be dining on tempura at the counter of Hitachino with visiting chef Hitoshi Arai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight lucky guests will be dining on tempura at the counter of Hitachino with visiting chef Hitoshi Arai. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tasting menu by chef Hitoshi Arai at Hitachino Beer & Wagyu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Hitachino+Beer+%26+Wagyu/@37.7876852,-122.4145049,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808e18dbbabd:0x60229fc5d49f96d0!8m2!3d37.7876852!4d-122.4123109\">639 Post St., San Francisco\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ANA (All Nippon Airways) Air Restaurant team is back with another special event, featuring a \u003cstrong>guest chef from Japan\u003c/strong>: this time it’s chef \u003cstrong>Hitoshi Arai from Tempura Tenko\u003c/strong>, one of Tokyo’s top tempura restaurants (his 12-seat restaurant is in the city’s historic Kagurazaka district). For his San Francisco debut, he’s going to be serving an extensive tasting menu at \u003ca href=\"http://www.hitachinosf.com\">Hitachino Beer & Wagyu\u003c/a> near Union Square, with host chef Noriyuki Sugie. The menu (which can change) will include Kobachi-style appetizer platters (7 total pieces), salad with local vegetables, seafood tempura (6 pieces), vegetable tempura (6 pieces), small tendon and miso soup with clams and chives, and dessert. It may sound like a lot of food, but chef Arai uses white sesame oil, which reportedly tastes fresh and lighter. He’s also going to be highlighting San Francisco seasonal ingredients.\u003c/p>\n\u003cp>Dinner \u003ca href=\"https://www.eventbrite.com/e/tempura-tenko-hitachino-beer-special-dinner-tickets-45527255246?mc_eid=58dc7977ac&mc_cid=ce2ab9869f\">tickets\u003c/a> are $250 and the meal is expected to last 2.5 hours. You can also add a Hitachino beer and sake pairing (3 sakes, 3 beers) for $65. It’s an intimate affair—you’ll sit at the counter (8 guests total), with just 32 spots available for his entire visit (May 14 and May 15, 5:30pm and 8:30pm). The seatings are at 5:30pm or 8:30pm, and the dinner is expected to last approximately 2.5 hours. \u003c/p>\n\u003cfigure id=\"attachment_127437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/comstock-exterior-new.jpg\" alt=\"No need to head to Churchill Downs for the Derby (and all the hats)—Comstock Saloon is ready to host you! \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to head to Churchill Downs for the Derby (and all the hats)—Comstock Saloon is ready to host you! \u003ccite>(Natalie Darville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Kentucky Derby at Comstock Saloon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Comstock+Saloon/@37.7969298,-122.4077562,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f4ecc0c2d7:0xffee9ed9fd722364!8m2!3d37.7969298!4d-122.4055622\">155 Columbus Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>Anyone who loves the \u003cstrong>Kentucky Derby\u003c/strong> (and all its mint juleps and big hats) will want to attend \u003ca href=\"https://comstocksaloon.com/\">Comstock Saloon\u003c/a>'s annual Kentucky Derby event on Saturday May 5 (1pm–4pm). While watching the live stream of the race (“The Greatest Two Minutes in Sports!”), there will be plenty of themed cocktails, food specials from chef Jason Raffin, and here’s the extra-fun part: they host two best-dressed contests! You can try to win “Best Hat” and “Dandiest Fellow,” so be prepared, people really turn it out. There will also be race “betting,” with all betting proceeds going to the \u003ca href=\"https://www.sfmfoodbank.org/\">SF-Marin Food Bank\u003c/a>, and Comstock will of course project a live streaming of the Kentucky Derby race. \u003c/p>\n\u003cfigure id=\"attachment_127440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/lordstanley-miso-spinach-new.jpg\" alt=\"The miso-spinach dip at Lord Stanley is a thing of full flavor beauty. \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The miso-spinach dip at Lord Stanley is a thing of full flavor beauty. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Happy Hour at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Lord+Stanley/@37.7957635,-122.4242195,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e99a9bd8bd:0x6fb8553da38ee20a!8m2!3d37.7957635!4d-122.4220255\">2065 Polk St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Looking for a chic spot to enjoy happy hour? Carrie and Rupert Blease of \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill have just launched a new happy hour deal that will include a coupe of bubbles from their selection of small producers and an appetizer for just $15 from 5:30pm–7pm. Some potential and rotating pairings include a glass of Le Sot de L’Ange “Sottise” rosé with trout \u003ca href=\"https://en.wikipedia.org/wiki/Blini\">blinis\u003c/a> with locally foraged seaweed; Bourgeois Diaz 3C Cuvée Champagne with grilled asparagus and miso spinach dip (that dip is incredible, just saying!); or Suriol rosé cava Penedès with wagyu tartare and horseradish pita. \u003c/p>\n\u003cfigure id=\"attachment_127439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/limoncello-eggplant-parm-new.jpg\" alt=\"Meet the eggplant Parm at Limoncello.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-127439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the eggplant Parm at Limoncello. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Quality Sandwiches from Limoncello\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Limoncello/@37.787474,-122.425873,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809578b0ac9f:0x65abdae89470888c!8m2!3d37.787474!4d-122.423679\">1400 Sutter St., San Francisco\u003c/a>\u003c/p>\n\u003cp>This is for my fellow sandwich lovers: have you tried any of the quality sandwiches from \u003ca href=\"http://www.limoncellosf.com\">Limoncello\u003c/a>, the corner deli that opened a little over a year ago at Franklin and Sutter (maybe you’ve whizzed by it in your car?). Well, as the daughter of a former deli owner, it makes me happy to see such a clean and well-stocked case, and the friendly owner Jalal Heydari makes well-stuffed and assembled sandwiches with love. It’s picnic and festival season, so here’s your next sandwich supplier!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are all kinds of combos on the menu, from the Siciliano (ham, salami, mortadella, and provolone cheese with salt and pepper, oil and vinegar) to the Calabrese (dry hot coppa, cured pork shoulder rubbed with red cayenne pepper, fresh mozzarella cheese, mixed greens, sun-dried tomato, oil and vinegar)—but when they ask if you want it spicy, be careful because their peperoncino spread is really feisty. I also love their eggplant Parm, it’s a balanced sandwich and not loaded with too much breading and sauce. The ciabatta from Royal Bakery is pillowy and fresh, and delivery is also lightning fast (I use Uber Eats—you can \u003ca href=\"http://ubr.to/EatsGiveGet\">get $5 off your first order\u003c/a> with my code: eats-ubertablehopper). But if you go in person, the grocery section of his store also has some fun items, including that peperoncino spread. Buon appetito! \u003c/p>\n\n",
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"excerpt": "Town Hall’s new Meat & Three on Sundays, a top tempura chef visiting from Japan, a quality sandwich spot, and it’s Derby time!",
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"title": "Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots | KQED",
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"headline": "Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanks for the warm welcome to Bay Area Bites! Last week was the \u003ca href=\"https://www.kqed.org/bayareabites/127072/table-talk-retro-vibes-at-a-new-mission-bar-on-a-steak-out-fab-food-events\">debut\u003c/a> of my first weekly Table Talk column, and I’m happy to be here with restaurant news, tips, and updates for you every Monday. This week, I have some hearty eats for you—from a new meat & three menu to some of my fave hefty deli sandwiches—plus a special guest tempura chef is visiting from Japan, and a fun Kentucky Derby party.\u003c/p>\n\u003ch2>Town Hall Meat & Three\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Town+Hall+Restaurant/@37.7894465,-122.3972687,17z/data=!3m1!4b1!4m5!3m4!1s0x80858064b198afb3:0xc5343d1bddddfff!8m2!3d37.7894465!4d-122.3950747\">342 Howard St., San Francisco\u003c/a> \u003c/p>\n\u003cp>Looking for a spot to have an ample Southern Sunday supper? \u003ca href=\"https://townhallsf.com\">Town Hall\u003c/a> in SoMa—which is approaching their 15th anniversary this November, so you know they’re doing something right—is now offering a Southern classic \u003cstrong>Meat & Three \u003c/strong>\u003ca href=\"https://townhallsf.com/menus/sunday-meat-n-threes-dinner\">menu\u003c/a> for Sunday dinner service (5pm–9pm). They’ve been offering an edited version of a communal-style meat & three menu for 2–3 people on their dinner menu, and now they’re expanding it to quite the to-do on Sundays.\u003c/p>\n\u003cp>Luncheonettes in the South first started offering meat & threes to their working class customers who wanted a taste of home cooking for lunch in the 1920s. Town Hall’s dinnertime version is $45, and is even more abundant than a meat & three, so come hungry. It comes with your choice of starter: chicken andouille gumbo or butter lettuces with apples, candied walnuts, and blue cheese dressing. For your main, you can try dishes like their famous buttermilk fried chicken (the recipe has been updated a bit, and is as delicious as ever), country pork chops with a tangy rhubarb \u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\">mostarda\u003c/a>, St. Louis ribs with Jack Daniels BBQ sauce, or grilled Skuna Bay salmon with chow-chow relish.\u003c/p>\n\u003cfigure id=\"attachment_127441\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new.jpg\" alt=\"Town Hall’s fried chicken is consistently a highlight.\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-127441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-520x347.jpg 520w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Town Hall’s fried chicken is consistently a highlight. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Your three sides should include their warm jalapeño cornbread, and you’ll note chefs (and brothers) Mitchell and Steven Rosenthal’s love of New Orleans in the smoked andouille jambalaya. Seasonal sides like grilled asparagus or spring peas with country ham keep it local, while crispy fried okra keeps it classic. And for dessert, you may get key lime pie (or carrot cake may be offered). They also have kids and vegetarian options, so all are welcome. If you want to go whole hog (har), you can order their country ham tasting platter (three for $39). And since Sundays are mellow downtown, you’ll get lucky with parking too. \u003c/p>\n\u003cfigure id=\"attachment_127438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/hitachino-counter-new.jpg\" alt=\"Eight lucky guests will be dining on tempura at the counter of Hitachino with visiting chef Hitoshi Arai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight lucky guests will be dining on tempura at the counter of Hitachino with visiting chef Hitoshi Arai. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tasting menu by chef Hitoshi Arai at Hitachino Beer & Wagyu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Hitachino+Beer+%26+Wagyu/@37.7876852,-122.4145049,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808e18dbbabd:0x60229fc5d49f96d0!8m2!3d37.7876852!4d-122.4123109\">639 Post St., San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ANA (All Nippon Airways) Air Restaurant team is back with another special event, featuring a \u003cstrong>guest chef from Japan\u003c/strong>: this time it’s chef \u003cstrong>Hitoshi Arai from Tempura Tenko\u003c/strong>, one of Tokyo’s top tempura restaurants (his 12-seat restaurant is in the city’s historic Kagurazaka district). For his San Francisco debut, he’s going to be serving an extensive tasting menu at \u003ca href=\"http://www.hitachinosf.com\">Hitachino Beer & Wagyu\u003c/a> near Union Square, with host chef Noriyuki Sugie. The menu (which can change) will include Kobachi-style appetizer platters (7 total pieces), salad with local vegetables, seafood tempura (6 pieces), vegetable tempura (6 pieces), small tendon and miso soup with clams and chives, and dessert. It may sound like a lot of food, but chef Arai uses white sesame oil, which reportedly tastes fresh and lighter. He’s also going to be highlighting San Francisco seasonal ingredients.\u003c/p>\n\u003cp>Dinner \u003ca href=\"https://www.eventbrite.com/e/tempura-tenko-hitachino-beer-special-dinner-tickets-45527255246?mc_eid=58dc7977ac&mc_cid=ce2ab9869f\">tickets\u003c/a> are $250 and the meal is expected to last 2.5 hours. You can also add a Hitachino beer and sake pairing (3 sakes, 3 beers) for $65. It’s an intimate affair—you’ll sit at the counter (8 guests total), with just 32 spots available for his entire visit (May 14 and May 15, 5:30pm and 8:30pm). The seatings are at 5:30pm or 8:30pm, and the dinner is expected to last approximately 2.5 hours. \u003c/p>\n\u003cfigure id=\"attachment_127437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/comstock-exterior-new.jpg\" alt=\"No need to head to Churchill Downs for the Derby (and all the hats)—Comstock Saloon is ready to host you! \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to head to Churchill Downs for the Derby (and all the hats)—Comstock Saloon is ready to host you! \u003ccite>(Natalie Darville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Kentucky Derby at Comstock Saloon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Comstock+Saloon/@37.7969298,-122.4077562,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f4ecc0c2d7:0xffee9ed9fd722364!8m2!3d37.7969298!4d-122.4055622\">155 Columbus Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>Anyone who loves the \u003cstrong>Kentucky Derby\u003c/strong> (and all its mint juleps and big hats) will want to attend \u003ca href=\"https://comstocksaloon.com/\">Comstock Saloon\u003c/a>'s annual Kentucky Derby event on Saturday May 5 (1pm–4pm). While watching the live stream of the race (“The Greatest Two Minutes in Sports!”), there will be plenty of themed cocktails, food specials from chef Jason Raffin, and here’s the extra-fun part: they host two best-dressed contests! You can try to win “Best Hat” and “Dandiest Fellow,” so be prepared, people really turn it out. There will also be race “betting,” with all betting proceeds going to the \u003ca href=\"https://www.sfmfoodbank.org/\">SF-Marin Food Bank\u003c/a>, and Comstock will of course project a live streaming of the Kentucky Derby race. \u003c/p>\n\u003cfigure id=\"attachment_127440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/lordstanley-miso-spinach-new.jpg\" alt=\"The miso-spinach dip at Lord Stanley is a thing of full flavor beauty. \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The miso-spinach dip at Lord Stanley is a thing of full flavor beauty. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Happy Hour at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Lord+Stanley/@37.7957635,-122.4242195,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e99a9bd8bd:0x6fb8553da38ee20a!8m2!3d37.7957635!4d-122.4220255\">2065 Polk St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Looking for a chic spot to enjoy happy hour? Carrie and Rupert Blease of \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill have just launched a new happy hour deal that will include a coupe of bubbles from their selection of small producers and an appetizer for just $15 from 5:30pm–7pm. Some potential and rotating pairings include a glass of Le Sot de L’Ange “Sottise” rosé with trout \u003ca href=\"https://en.wikipedia.org/wiki/Blini\">blinis\u003c/a> with locally foraged seaweed; Bourgeois Diaz 3C Cuvée Champagne with grilled asparagus and miso spinach dip (that dip is incredible, just saying!); or Suriol rosé cava Penedès with wagyu tartare and horseradish pita. \u003c/p>\n\u003cfigure id=\"attachment_127439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/limoncello-eggplant-parm-new.jpg\" alt=\"Meet the eggplant Parm at Limoncello.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-127439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the eggplant Parm at Limoncello. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Quality Sandwiches from Limoncello\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Limoncello/@37.787474,-122.425873,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809578b0ac9f:0x65abdae89470888c!8m2!3d37.787474!4d-122.423679\">1400 Sutter St., San Francisco\u003c/a>\u003c/p>\n\u003cp>This is for my fellow sandwich lovers: have you tried any of the quality sandwiches from \u003ca href=\"http://www.limoncellosf.com\">Limoncello\u003c/a>, the corner deli that opened a little over a year ago at Franklin and Sutter (maybe you’ve whizzed by it in your car?). Well, as the daughter of a former deli owner, it makes me happy to see such a clean and well-stocked case, and the friendly owner Jalal Heydari makes well-stuffed and assembled sandwiches with love. It’s picnic and festival season, so here’s your next sandwich supplier!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are all kinds of combos on the menu, from the Siciliano (ham, salami, mortadella, and provolone cheese with salt and pepper, oil and vinegar) to the Calabrese (dry hot coppa, cured pork shoulder rubbed with red cayenne pepper, fresh mozzarella cheese, mixed greens, sun-dried tomato, oil and vinegar)—but when they ask if you want it spicy, be careful because their peperoncino spread is really feisty. I also love their eggplant Parm, it’s a balanced sandwich and not loaded with too much breading and sauce. The ciabatta from Royal Bakery is pillowy and fresh, and delivery is also lightning fast (I use Uber Eats—you can \u003ca href=\"http://ubr.to/EatsGiveGet\">get $5 off your first order\u003c/a> with my code: eats-ubertablehopper). But if you go in person, the grocery section of his store also has some fun items, including that peperoncino spread. Buon appetito! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Retro Vibes at a New Mission Bar, On a Steak Out, Fab Food Events",
"title": "Table Talk: Retro Vibes at a New Mission Bar, On a Steak Out, Fab Food Events",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Thanks for reading my first column for Bay Area Bites! I’m so thrilled to write for KQED on a weekly basis. I have been writing the tablehopper column since 2006, covering the SF Bay Area dining and bar scene, in addition to hosting events and special dinners, and doing a great deal of freelance writing (you can read more about my food writing background on \u003ca href=\"http://www.tablehopper.com/who/\">tablehopper\u003c/a>). Food and beverage lovers will want to subscribe at \u003ca href=\"http://www.tablehopper.com/\">tablehopper.com\u003c/a>, and the @tablehopper social media accounts feature the latest openings and where to eat! See you back here for more Table Talk on Mondays.\u003c/p>\n\u003ch2>The Beehive\u003c/h2>\n\u003cp> \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">842 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127255\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3973.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3973.jpeg\" alt=\"The low-slung back lounge at the new Beehive\" width=\"1280\" height=\"960\" class=\"size-full wp-image-127255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1200x900.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-960x720.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-240x180.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-375x281.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-520x390.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The low-slung back lounge at the new Beehive \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Been missing \u003cem>Mad Men\u003c/em>? The swanky sets? Well, no skinny tie is needed to soak up some 60s vibes at the soon-to-open Mission bar, \u003ca href=\"http://www.thebeehivesf.com/\">The Beehive\u003c/a>. This mid-century salute of a bar is opening in the former Range, with original chef-owner Phil West partnering with Arnold Eric Wong and Steve Werney on the project. Pull on up to the front bar’s 13 seats, and there’s room for another 10 at a ledge. Walk past the retro mirrored wall—and a little curtained niche, the Honeycomb Hideout (with room for four)—into the far back, and the former dining room is now a loungey and low-slung space, with its own bar and room for 50 (meet your next private party dream pad). There are some quality touches, like a custom walnut ceiling and the chic cocktail tables, plus a Caesarstone quartz bar with a red leather bumper.\u003c/p>\n\u003cfigure id=\"attachment_127262\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg\" alt=\"The Beehive lead bartender Emilio Salehi\" width=\"693\" height=\"1000\" class=\"size-full wp-image-127262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg 693w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-160x231.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-240x346.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-375x541.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-520x750.jpg 520w\" sizes=\"(max-width: 693px) 100vw, 693px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive lead bartender Emilio Salehi \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127250\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3952.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3952.jpeg\" alt=\"The Gemini at the new Beehive.\" width=\"960\" height=\"1280\" class=\"size-full wp-image-127250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-900x1200.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-375x500.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-520x693.jpeg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Gemini at the new Beehive. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Menu-REV-0408185b25d5b15d5b15d5b25d5b45d-1.pdf\">cocktail menu\u003c/a>, you’re going to enjoy balanced yet playful cocktails from lead bartender Emilio Salehi and Carlos Yturria that come in some charming vintage glassware, with some pretty spiffy garnish too. Something retro (and pretty wrong) like Tang gets an amazing update with the Gemini, made into a Tang-based slushy spiked with vodka and manzanilla sherry, and it’s what you’re going to want on the next heat wave. The Fickle Fox is a wonderful nightcap—with the right amount of aperitif that becomes digestif with cognac, Cappelletti, Gran Classico bitter, and Cocchi di Torino. There are also highballs, beer, cider, and wines by the glass.\u003c/p>\n\u003cfigure id=\"attachment_127251\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg\" alt=\"The Beehive Bikini Drifter\" width=\"667\" height=\"1000\" class=\"size-full wp-image-127251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg 667w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-520x780.jpg 520w\" sizes=\"(max-width: 667px) 100vw, 667px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive Bikini Drifter \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127260\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg\" alt=\"The Beehive Hound Dog Cocktail\" width=\"960\" height=\"973\" class=\"size-full wp-image-127260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-160x162.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-800x811.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-768x778.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-240x243.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-375x380.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-520x527.jpeg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-50x50.jpeg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-96x96.jpeg 96w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive Hound Dog Cocktail \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The team (which includes executive chef Byron Gee, formerly at The Rotunda at Neiman Marcus) definitely had fun with the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Menu-REV-0408185b25d5b15d5b15d5b25d5b45d-1.pdf\">food menu\u003c/a>, making it into a 1960s cocktail party, from deviled eggs and rock shrimp–stuffed egg foo young fritters to Mission shrimp cocktail (gotta honor the neighborhood) and Swedish meatballs. A main highlight is the fondue section, with your choice of aged cheddar; piquillo pepper and mezcal; or kaltbach cave-aged cheese and saison; all served with potatoes, broccoli, and bread ($24 for small and $40 for large; add crudité vegetables, beef filet, or sausage too). Pineapple upside down cake for dessert, fun. Don Draper would approve of the well-designed menu, complete with vintage ads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bar is now open Mon–Wed 5pm–12am, Thu 5pm–2am, Fri–Sat 3pm–2am, Sun 2pm–10pm (food served until one hour prior to close). Follow @\u003ca href=\"https://www.instagram.com/thebeehivesf/\">thebeehivesf\u003c/a> for more. \u003c/p>\n\u003ch2>Café de la Presse\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Caf%C3%A9+de+la+Presse/@37.790459,-122.407546,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808966ffd66b:0xcc399548b2393ed1!8m2!3d37.790459!4d-122.405352\">352 Grant Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg\" alt=\"Café de la Presse dining area\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-127253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1200x803.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café de la Presse dining area \u003ccite>(Courtesy Café de la Presse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown French bistro standby \u003ca href=\"http://www.cafedelapresse.com/\">Café de la Presse\u003c/a> (from chef-owner Laurent Manrique) has started beefing up the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe-de-la-Presse-appetizers-spring-2018.pdf\">dinner menu\u003c/a> with a varied selection of classic steak cuts using meat from Dogpatch’s Olivier’s Butchery, an old-fashioned and beloved local French \u003cem>boucherie\u003c/em>. You can now order New York, ribeye, bavette, filet mignon, and côte de bœuf cuts, plus a Black Angus burger—the steaks are aged a minimum of 21 days, and Olivier’s sources from sustainably minded ranches, and hand-cuts to order. The next time you’re craving steak frites for dinner, you know where to go. \u003c/p>\n\u003ch2>Katia’s\u003c/h2>\n\u003cp> \u003ca href=\"https://www.google.com/maps/place/Katia's+Russian+Tea+Room/@37.7771683,-122.4650056,17z/data=!3m1!4b1!4m5!3m4!1s0x808587474490a8d7:0x69922bf5f30e3da2!8m2!3d37.7771683!4d-122.4628116\">600 5\u003csup>th\u003c/sup> Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127244\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/katias.jpg\">\u003cimg class=\"size-full wp-image-127244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/katias.jpg\" alt=\"A sampler of Katia’s classics: borscht, pelmeni, and her housemade pie.\" width=\"960\" height=\"240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-160x40.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-800x200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-768x192.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-240x60.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-375x94.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-520x130.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampler of Katia’s classics: borscht, pelmeni, and her housemade pie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some unfortunate news about a longtime and treasured SF restaurant: \u003ca href=\"https://www.katias.com/\">Katia’s\u003c/a>, the Russian tea room in the Inner Richmond, is going to be closing on May 1, after being with us since June 21, 1994. Katia’s has been a special part of San Francisco’s Russian community, a gathering place for regular guests who would come in for a fix of owner Katia Troosh’s pelmeni, vareniki, blini, and Russian Easter bread.\u003c/p>\n\u003cp>But not all is lost: her daughter, Helen Simmons, wants to take over the location and make it into a café. Details are a little slim at the moment, but Katia says she will be hovering about and helping, and hopes to host some pop-up dinners there for those who miss dining at Katia’s. She also mentioned she’s going to be doing some catering, making her pelmeni and piroshki. The restaurant’s last service is Sunday, April 29, and starting May 1 will be closed for a refresh. Stand by for more on the second generation’s café.\u003c/p>\n\u003ch2>Taste of Potrero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Midway/@37.749454,-122.3882,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fa422ff76d1:0x2130d37e05bc1ca0!8m2!3d37.749454!4d-122.386006\">900 Marin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127248\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg\" alt=\"A punchy shot from a past Taste of Potrero. \" width=\"1280\" height=\"853\" class=\"size-full wp-image-127248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1180x786.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-520x347.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A punchy shot from a past Taste of Potrero. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the city’s better annual food events is coming up: \u003ca href=\"https://tasteofpotrero.com/\">Taste of Potrero\u003c/a>, now in its eighth year, will be held on Thursday, May 3. The event is a major fundraiser for Daniel Webster Elementary School: ticket sales make up over 75 percent of the Daniel Webster Elementary PTA’s budget and help fund arts enrichment programs, classroom supplies, computer instruction, and more. The \u003ca href=\"https://tasteofpotrero.com/restaurants-bars/\">lineup\u003c/a> of over 50 top restaurants and bars includes Nopa, Trick Dog, Rooh, 4505 Burgers & BBQ, Piccino, and Aina. Cocktails, craft beer, and quality wines will also be flowing. The event runs 7pm–10pm. Ticket are $150 for general admission and $250 for VIP. Special shout-out to NonPlusUltra, who are donating The Midway in Dogpatch as this year’s venue. \u003c/p>\n\u003ch2>Cento Osteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.784742,-122.3906413,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.784742!4d-122.3884473\">100 Brannan St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127277\" class=\"wp-caption aligncenter\" style=\"max-width: 1008px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/DESCO_flatbread.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/DESCO_flatbread.jpg\" alt=\"Pizzas will be coming out of Cento Osteria’s wood-fired oven all night. \" width=\"1008\" height=\"673\" class=\"size-full wp-image-127277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread.jpg 1008w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-520x347.jpg 520w\" sizes=\"(max-width: 1008px) 100vw, 1008px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzas will be coming out of Cento Osteria’s wood-fired oven all night. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Since I’m going to be writing this weekly column for Bay Area Bites, it would be great to meet you in person! And look at that, I’m hosting a tablehopper pre-opening party on Thursday, May 3 for Donato Scotti’s \u003ca href=\"https://www.centoosteria.com/\">Cento Osteria\u003c/a>, opening in May on the Embarcadero in the former Caputo. Come by for apericena, which will be an abundant spread of party bites, from wood-fired pizzas, to stuffed pasta, roasted suckling pig, antipasti, vegetable sides, and your ticket includes three drink tickets, which you can use on Aperol Spritzes or Negronis (or one of my favorites, a Sbagliato), and an array of wines will be available too. 6pm–9pm. \u003ca href=\"https://squareup.com/store/tableshopper\">Tickets\u003c/a> are $50, and our charity partner for the evening is \u003ca href=\"http://familyhouseinc.org/\">Family House\u003c/a>. Hope to see you! \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanks for reading my first column for Bay Area Bites! I’m so thrilled to write for KQED on a weekly basis. I have been writing the tablehopper column since 2006, covering the SF Bay Area dining and bar scene, in addition to hosting events and special dinners, and doing a great deal of freelance writing (you can read more about my food writing background on \u003ca href=\"http://www.tablehopper.com/who/\">tablehopper\u003c/a>). Food and beverage lovers will want to subscribe at \u003ca href=\"http://www.tablehopper.com/\">tablehopper.com\u003c/a>, and the @tablehopper social media accounts feature the latest openings and where to eat! See you back here for more Table Talk on Mondays.\u003c/p>\n\u003ch2>The Beehive\u003c/h2>\n\u003cp> \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">842 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127255\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3973.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3973.jpeg\" alt=\"The low-slung back lounge at the new Beehive\" width=\"1280\" height=\"960\" class=\"size-full wp-image-127255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1200x900.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-960x720.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-240x180.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-375x281.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3973-520x390.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The low-slung back lounge at the new Beehive \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Been missing \u003cem>Mad Men\u003c/em>? The swanky sets? Well, no skinny tie is needed to soak up some 60s vibes at the soon-to-open Mission bar, \u003ca href=\"http://www.thebeehivesf.com/\">The Beehive\u003c/a>. This mid-century salute of a bar is opening in the former Range, with original chef-owner Phil West partnering with Arnold Eric Wong and Steve Werney on the project. Pull on up to the front bar’s 13 seats, and there’s room for another 10 at a ledge. Walk past the retro mirrored wall—and a little curtained niche, the Honeycomb Hideout (with room for four)—into the far back, and the former dining room is now a loungey and low-slung space, with its own bar and room for 50 (meet your next private party dream pad). There are some quality touches, like a custom walnut ceiling and the chic cocktail tables, plus a Caesarstone quartz bar with a red leather bumper.\u003c/p>\n\u003cfigure id=\"attachment_127262\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg\" alt=\"The Beehive lead bartender Emilio Salehi\" width=\"693\" height=\"1000\" class=\"size-full wp-image-127262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d.jpg 693w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-160x231.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-240x346.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-375x541.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-lead-bartender-Emilio-Salehi5b25d-520x750.jpg 520w\" sizes=\"(max-width: 693px) 100vw, 693px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive lead bartender Emilio Salehi \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127250\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3952.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3952.jpeg\" alt=\"The Gemini at the new Beehive.\" width=\"960\" height=\"1280\" class=\"size-full wp-image-127250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-900x1200.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-375x500.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3952-520x693.jpeg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Gemini at the new Beehive. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Menu-REV-0408185b25d5b15d5b15d5b25d5b45d-1.pdf\">cocktail menu\u003c/a>, you’re going to enjoy balanced yet playful cocktails from lead bartender Emilio Salehi and Carlos Yturria that come in some charming vintage glassware, with some pretty spiffy garnish too. Something retro (and pretty wrong) like Tang gets an amazing update with the Gemini, made into a Tang-based slushy spiked with vodka and manzanilla sherry, and it’s what you’re going to want on the next heat wave. The Fickle Fox is a wonderful nightcap—with the right amount of aperitif that becomes digestif with cognac, Cappelletti, Gran Classico bitter, and Cocchi di Torino. There are also highballs, beer, cider, and wines by the glass.\u003c/p>\n\u003cfigure id=\"attachment_127251\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg\" alt=\"The Beehive Bikini Drifter\" width=\"667\" height=\"1000\" class=\"size-full wp-image-127251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d.jpg 667w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Bikini-Drifter-cocktail5b25d-520x780.jpg 520w\" sizes=\"(max-width: 667px) 100vw, 667px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive Bikini Drifter \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127260\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg\" alt=\"The Beehive Hound Dog Cocktail\" width=\"960\" height=\"973\" class=\"size-full wp-image-127260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-160x162.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-800x811.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-768x778.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-240x243.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-375x380.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-520x527.jpeg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-50x50.jpeg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/The-Beehive-Hound-Dog-Cocktail5b25d-96x96.jpeg 96w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beehive Hound Dog Cocktail \u003ccite>(Andrew Calisterio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The team (which includes executive chef Byron Gee, formerly at The Rotunda at Neiman Marcus) definitely had fun with the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/The-Beehive-Menu-REV-0408185b25d5b15d5b15d5b25d5b45d-1.pdf\">food menu\u003c/a>, making it into a 1960s cocktail party, from deviled eggs and rock shrimp–stuffed egg foo young fritters to Mission shrimp cocktail (gotta honor the neighborhood) and Swedish meatballs. A main highlight is the fondue section, with your choice of aged cheddar; piquillo pepper and mezcal; or kaltbach cave-aged cheese and saison; all served with potatoes, broccoli, and bread ($24 for small and $40 for large; add crudité vegetables, beef filet, or sausage too). Pineapple upside down cake for dessert, fun. Don Draper would approve of the well-designed menu, complete with vintage ads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bar is now open Mon–Wed 5pm–12am, Thu 5pm–2am, Fri–Sat 3pm–2am, Sun 2pm–10pm (food served until one hour prior to close). Follow @\u003ca href=\"https://www.instagram.com/thebeehivesf/\">thebeehivesf\u003c/a> for more. \u003c/p>\n\u003ch2>Café de la Presse\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Caf%C3%A9+de+la+Presse/@37.790459,-122.407546,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808966ffd66b:0xcc399548b2393ed1!8m2!3d37.790459!4d-122.405352\">352 Grant Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg\" alt=\"Café de la Presse dining area\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-127253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1200x803.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Cafe_de_la_Presse-FranCollinPhoto-070-new-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café de la Presse dining area \u003ccite>(Courtesy Café de la Presse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown French bistro standby \u003ca href=\"http://www.cafedelapresse.com/\">Café de la Presse\u003c/a> (from chef-owner Laurent Manrique) has started beefing up the \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Cafe-de-la-Presse-appetizers-spring-2018.pdf\">dinner menu\u003c/a> with a varied selection of classic steak cuts using meat from Dogpatch’s Olivier’s Butchery, an old-fashioned and beloved local French \u003cem>boucherie\u003c/em>. You can now order New York, ribeye, bavette, filet mignon, and côte de bœuf cuts, plus a Black Angus burger—the steaks are aged a minimum of 21 days, and Olivier’s sources from sustainably minded ranches, and hand-cuts to order. The next time you’re craving steak frites for dinner, you know where to go. \u003c/p>\n\u003ch2>Katia’s\u003c/h2>\n\u003cp> \u003ca href=\"https://www.google.com/maps/place/Katia's+Russian+Tea+Room/@37.7771683,-122.4650056,17z/data=!3m1!4b1!4m5!3m4!1s0x808587474490a8d7:0x69922bf5f30e3da2!8m2!3d37.7771683!4d-122.4628116\">600 5\u003csup>th\u003c/sup> Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127244\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/katias.jpg\">\u003cimg class=\"size-full wp-image-127244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/katias.jpg\" alt=\"A sampler of Katia’s classics: borscht, pelmeni, and her housemade pie.\" width=\"960\" height=\"240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-160x40.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-800x200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-768x192.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-240x60.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-375x94.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/katias-520x130.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampler of Katia’s classics: borscht, pelmeni, and her housemade pie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some unfortunate news about a longtime and treasured SF restaurant: \u003ca href=\"https://www.katias.com/\">Katia’s\u003c/a>, the Russian tea room in the Inner Richmond, is going to be closing on May 1, after being with us since June 21, 1994. Katia’s has been a special part of San Francisco’s Russian community, a gathering place for regular guests who would come in for a fix of owner Katia Troosh’s pelmeni, vareniki, blini, and Russian Easter bread.\u003c/p>\n\u003cp>But not all is lost: her daughter, Helen Simmons, wants to take over the location and make it into a café. Details are a little slim at the moment, but Katia says she will be hovering about and helping, and hopes to host some pop-up dinners there for those who miss dining at Katia’s. She also mentioned she’s going to be doing some catering, making her pelmeni and piroshki. The restaurant’s last service is Sunday, April 29, and starting May 1 will be closed for a refresh. Stand by for more on the second generation’s café.\u003c/p>\n\u003ch2>Taste of Potrero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Midway/@37.749454,-122.3882,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fa422ff76d1:0x2130d37e05bc1ca0!8m2!3d37.749454!4d-122.386006\">900 Marin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127248\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg\" alt=\"A punchy shot from a past Taste of Potrero. \" width=\"1280\" height=\"853\" class=\"size-full wp-image-127248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-1180x786.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TastePotrero2017_026-520x347.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A punchy shot from a past Taste of Potrero. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the city’s better annual food events is coming up: \u003ca href=\"https://tasteofpotrero.com/\">Taste of Potrero\u003c/a>, now in its eighth year, will be held on Thursday, May 3. The event is a major fundraiser for Daniel Webster Elementary School: ticket sales make up over 75 percent of the Daniel Webster Elementary PTA’s budget and help fund arts enrichment programs, classroom supplies, computer instruction, and more. The \u003ca href=\"https://tasteofpotrero.com/restaurants-bars/\">lineup\u003c/a> of over 50 top restaurants and bars includes Nopa, Trick Dog, Rooh, 4505 Burgers & BBQ, Piccino, and Aina. Cocktails, craft beer, and quality wines will also be flowing. The event runs 7pm–10pm. Ticket are $150 for general admission and $250 for VIP. Special shout-out to NonPlusUltra, who are donating The Midway in Dogpatch as this year’s venue. \u003c/p>\n\u003ch2>Cento Osteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.784742,-122.3906413,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.784742!4d-122.3884473\">100 Brannan St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127277\" class=\"wp-caption aligncenter\" style=\"max-width: 1008px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/DESCO_flatbread.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/DESCO_flatbread.jpg\" alt=\"Pizzas will be coming out of Cento Osteria’s wood-fired oven all night. \" width=\"1008\" height=\"673\" class=\"size-full wp-image-127277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread.jpg 1008w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/DESCO_flatbread-520x347.jpg 520w\" sizes=\"(max-width: 1008px) 100vw, 1008px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzas will be coming out of Cento Osteria’s wood-fired oven all night. \u003ccite>(Nadia Andreini)\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>Since I’m going to be writing this weekly column for Bay Area Bites, it would be great to meet you in person! And look at that, I’m hosting a tablehopper pre-opening party on Thursday, May 3 for Donato Scotti’s \u003ca href=\"https://www.centoosteria.com/\">Cento Osteria\u003c/a>, opening in May on the Embarcadero in the former Caputo. Come by for apericena, which will be an abundant spread of party bites, from wood-fired pizzas, to stuffed pasta, roasted suckling pig, antipasti, vegetable sides, and your ticket includes three drink tickets, which you can use on Aperol Spritzes or Negronis (or one of my favorites, a Sbagliato), and an array of wines will be available too. 6pm–9pm. \u003ca href=\"https://squareup.com/store/tableshopper\">Tickets\u003c/a> are $50, and our charity partner for the evening is \u003ca href=\"http://familyhouseinc.org/\">Family House\u003c/a>. Hope to see you! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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