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"disqusTitle": "Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken",
"title": "Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I especially like serving this curry in the summer when we have fresh Early Girl tomatoes from Dirty Girl, or San Marzano tomatoes from Full Belly Farm. Alternatively, it works just as well with canned organic tomatoes in the winter. The fresh fenugreek leaves really make the flavor in this curry as well. If you cannot find fresh fenugreek leaves you can use frozen or dried, but the flavor will not be as pronounced. \u003c/span>\u003c/p>\n\u003ch2>Methi Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5735.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Methi Chicken on rice \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marinade Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup yogurt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup minced garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup minced ginger\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon turmeric powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 whole chicken legs, skin removed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Curry Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 yellow onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red bell pepper, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>½ cup fresh fenugreek leaves, roughly chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced ginger\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Serrano chilies\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Dhanna Jeeru masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">teaspoon turmeric\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 quart Early Girl or San Marzano tomatoes, diced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup heavy cream\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">To marinate the chicken: In a large bowl, combine the yogurt, garlic, ginger, Garam masala, turmeric and salt. Add chicken and toss to coat well. Cover the bowl and refrigerate for at least 2 hours, ideally overnight.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Make the curry while the chicken marinates: Melt the butter in a large heavy bottom saucepan over medium heat. Add the onions, bell peppers, and salt; cook, stirring occasionally for 5 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves, ginger, garlic, and chilies. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the Garam masala, Dhanna Jeeru masala, and turmeric. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the diced tomatoes with any juices that have accumulated, and scrape the bottom of the pan well to incorporate any spices that have begun to stick. Bring the liquid to a boil, then lower heat to maintain a simmer. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove the chicken legs from the marinade and discard the marinade. Add the marinated legs to the simmering curry, making sure they are fully submerged in the liquid. Cover and simmer until the meat begins to pull away from the bones, about 20 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">When chicken is fully cooked, stir in the heavy cream. Serve immediately over rice and garnish with \u003c/span>\u003cspan style=\"font-weight: 400\">a sprig of fenugreek leaves.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5707.jpg\" alt=\"Chef Preeti Mistry holds a dish of her Methi Chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry holds a dish of her Methi Chicken. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dhanna Jeeru Masala\u003c/h2>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133926\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/dhanna-jeera-masala.gif\" alt=\"Dhanna Jeera Masala\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Dhanna Jeera Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Gujarati, Dhanna Jeeru literally means “coriander cumin” - and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends we don’t toast before grinding. Instead, it is lightly sautéed during the cooking process, like in the dal above.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole coriander seeds\u003c/li>\n\u003cli>¼ cup whole cumin seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In the bowl of a spice grinder, combine the coriander and cumin seeds and grind them to a powder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Garam Masala\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/garam-masala.jpg\" alt=\"Garam Masala\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garam Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garam masala is the most well-known Indian spice blend, which is why you can buy it in most \u003c/span>\u003cspan style=\"font-weight: 400\">American grocery stores—but don’t buy it. Homemade Garam masala is so much more flavorful! \u003c/span>\u003cspan style=\"font-weight: 400\">Every cook or kitchen in India has its own Garam masala recipe. In Hindi, Garam means warm or hot, not to be confused with spicy. This masala is intended to fuse together into a blend that is warming, but not overly spicy.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup whole coriander seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole cumin seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 black cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Two 2-inch cinnamon sticks\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup dried chile de arbol\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole black peppercorns\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 F.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Measure out all the spices onto a sheet pan. Bake until the spices begin to slightly smoke and turn a little brown, about 5-7 minutes. Let cool fully.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Working in batches, grind the spices to a powder in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Preeti Mistry's Methi Chicken is packed with spices and is a perfect main dish for your table this summer.",
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"description": "Preeti Mistry's Methi Chicken is packed with spices and is a perfect main dish for your table this summer.",
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"headline": "Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I especially like serving this curry in the summer when we have fresh Early Girl tomatoes from Dirty Girl, or San Marzano tomatoes from Full Belly Farm. Alternatively, it works just as well with canned organic tomatoes in the winter. The fresh fenugreek leaves really make the flavor in this curry as well. If you cannot find fresh fenugreek leaves you can use frozen or dried, but the flavor will not be as pronounced. \u003c/span>\u003c/p>\n\u003ch2>Methi Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5735.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Methi Chicken on rice \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marinade Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup yogurt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup minced garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup minced ginger\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon turmeric powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 whole chicken legs, skin removed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Curry Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 yellow onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red bell pepper, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>½ cup fresh fenugreek leaves, roughly chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced ginger\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Serrano chilies\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Dhanna Jeeru masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">teaspoon turmeric\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 quart Early Girl or San Marzano tomatoes, diced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup heavy cream\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">To marinate the chicken: In a large bowl, combine the yogurt, garlic, ginger, Garam masala, turmeric and salt. Add chicken and toss to coat well. Cover the bowl and refrigerate for at least 2 hours, ideally overnight.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Make the curry while the chicken marinates: Melt the butter in a large heavy bottom saucepan over medium heat. Add the onions, bell peppers, and salt; cook, stirring occasionally for 5 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves, ginger, garlic, and chilies. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the Garam masala, Dhanna Jeeru masala, and turmeric. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the diced tomatoes with any juices that have accumulated, and scrape the bottom of the pan well to incorporate any spices that have begun to stick. Bring the liquid to a boil, then lower heat to maintain a simmer. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove the chicken legs from the marinade and discard the marinade. Add the marinated legs to the simmering curry, making sure they are fully submerged in the liquid. Cover and simmer until the meat begins to pull away from the bones, about 20 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">When chicken is fully cooked, stir in the heavy cream. Serve immediately over rice and garnish with \u003c/span>\u003cspan style=\"font-weight: 400\">a sprig of fenugreek leaves.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5707.jpg\" alt=\"Chef Preeti Mistry holds a dish of her Methi Chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry holds a dish of her Methi Chicken. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dhanna Jeeru Masala\u003c/h2>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133926\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/dhanna-jeera-masala.gif\" alt=\"Dhanna Jeera Masala\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Dhanna Jeera Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Gujarati, Dhanna Jeeru literally means “coriander cumin” - and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends we don’t toast before grinding. Instead, it is lightly sautéed during the cooking process, like in the dal above.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole coriander seeds\u003c/li>\n\u003cli>¼ cup whole cumin seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In the bowl of a spice grinder, combine the coriander and cumin seeds and grind them to a powder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Garam Masala\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/garam-masala.jpg\" alt=\"Garam Masala\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garam Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garam masala is the most well-known Indian spice blend, which is why you can buy it in most \u003c/span>\u003cspan style=\"font-weight: 400\">American grocery stores—but don’t buy it. Homemade Garam masala is so much more flavorful! \u003c/span>\u003cspan style=\"font-weight: 400\">Every cook or kitchen in India has its own Garam masala recipe. In Hindi, Garam means warm or hot, not to be confused with spicy. This masala is intended to fuse together into a blend that is warming, but not overly spicy.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup whole coriander seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole cumin seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 black cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Two 2-inch cinnamon sticks\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup dried chile de arbol\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole black peppercorns\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 F.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Measure out all the spices onto a sheet pan. Bake until the spices begin to slightly smoke and turn a little brown, about 5-7 minutes. Let cool fully.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Working in batches, grind the spices to a powder in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
"title": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n[aside postID='bayareabites_92680' label='More Oysters on BAB']\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n",
"disqusIdentifier": "133756 https://ww2.kqed.org/bayareabites/?p=133756",
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"excerpt": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"description": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"headline": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu",
"title": "Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_31076' label='More Bi-Rite from the Archives']\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='news_11709433' label='More Michelin News']\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Outside Lands Food & Drink Lineup 2019: Kronnerburger, Noosh, Poke to the Max, More",
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"content": "\u003cp>[aside postID='bayareabites_130049,bayareabites_111259' label='Outside Lands Food & Drink']\u003c/p>\n\u003cp>Outside Lands returns this year on \u003cstrong>August 9-11\u003c/strong>, and with it, seven distinct \u003ca href=\"https://www.sfoutsidelands.com/taste/\">food and drink experiences\u003c/a> we all know (and love): A Taste of the Bay Area, Wine Lands, Beer Lands, Cheese Lands, Outside Clams, GastroMagic and Cocktail Magic.\u003c/p>\n\u003cp>At A Taste of the Bay Area, 80 Bay Area restaurants, trucks and pop-ups are coming to feed you. Familiar faces like \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>, \u003ca href=\"https://www.kojakitchen.com/\">Koja Kitchen\u003c/a>, \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a>, \u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a> and more are back for another year (\u003ca href=\"https://www.kqed.org/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018\">watch what we found people liked and didn't like last year\u003c/a>), but some of the Bay Area’s most interesting pop-up restaurants are also joining in on the fun.\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>, a Filipino venture by Francis Ang, will be serving Sisig Fried Rice, Pork Lumpia and Carioca Rice Donuts. Oakland’s \u003ca href=\"https://www.yelp.com/biz/smellys-creole-and-soul-food-catering-oakland-3\">Chef Smelly’s Creole and Soul Food\u003c/a> is bringing their Famous Surf and Turf Fries, Dungeness Crab and Lobster Fries and Impossible Burgers to the table. For fans of the \u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>, Oakland’s chef Chris Kronner is reviving his “burger to believe in” at Henry’s + KronnerBurger.\u003c/p>\n\u003cp>Hawaiian cuisine has been having a moment in the Bay Area, so Outside Lands is paying tribute to the craze. James Beard award-winning chef Sam Choy brings his \u003ca href=\"https://www.samchoyspoke.com/\">Poke to the Max\u003c/a> truck to the festival with a menu of Poke Rice Plates, Pork Belly Rice Plates, Korean Fried Chicken and Spam Musubi. On the other side, Michael Mina, Michelle Karr-Ueoka and Wade Ueoka are taking the \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a> to the VIP area. For those lucky ticket holders, the Trailblazer team is serving up Kalua Pig Steam Buns, Kimchee Fried Rice and Umami Kettle Chips.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also in VIP, \u003ca href=\"http://www.omakasesf.com/\">Omakase\u003c/a>, another Michelin-starred restaurant, will serve a Chef's Selection of Assorted Sushi while their VIP neighbor \u003ca href=\"https://www.a16pizza.com/\">A16\u003c/a> cooks up wood-fired bianca pizzas and wood-fired salsiccia pizzas.\u003c/p>\n\u003cfigure id=\"attachment_133730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg\" alt=\"Festival-goers say cheers at Beer Lands.\" width=\"1920\" height=\"1371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festival-goers say cheers at Beer Lands. \u003ccite>(Virginia Cortland/Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For thirsty attendees, Beer Lands features 31 Northern California breweries like \u003ca href=\"http://www.woodsbeer.com/\">Woods Beer Co.\u003c/a>, \u003ca href=\"https://altamontbeerworks.com/1/\">Altamont Beer Works\u003c/a>, \u003ca href=\"http://www.alvaradostreetbrewery.com/\">Alvarado Street\u003c/a> and \u003ca href=\"https://www.lostcoast.com/\">Lost Coast\u003c/a>. Dave McLean, Co-Founder of \u003ca href=\"http://admiralmaltings.com/\">Admiral Maltings\u003c/a> and Founder of \u003ca href=\"http://magnoliabrewing.com/\">Magnolia Brewing Company\u003c/a> and Alembic Bar, will team up with at least two breweries, \u003ca href=\"http://www.sonomaspringsbrewing.com/\">Sonoma Springs\u003c/a> and \u003ca href=\"https://localbrewingco.com/\">Local\u003c/a>, before the festival to make different special edition Outside Lands brews for the Beer Lands menu—each beer will use Admiral Malt.\u003c/p>\n\u003cp>In terms of vino, Outside Lands has 46 wineries between Wine Lands and the VIP area! More than half of the wines on the Wine Lands menu will be priced at $10-14 per glass. One of the more interesting offerings is \u003ca href=\"https://www.nofineprintwine.com/\">No Fine Print\u003c/a>, produced by Pat Corcoran (Chance the Rapper’s Manager) and Tim Smith (Skrillex and Zedd’s Manager).\u003c/p>\n\u003cp>No word on the GastroMagic lineup yet, but last year will be hard to top with celebrities and chefs like Vice’s Matty Matheson and Eddie Huang, Bill Nye, “RuPaul’s Drag Race” competitor Shangela and more.\u003c/p>\n\u003cp>See the full list of restaurants, wineries, breweries, trucks and more \u003ca href=\"https://www.sfoutsidelands.com/experience/\">here\u003c/a>.\u003c/p>\n\u003cp>Stay tuned as more updates come out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3-Day and Single Day tickets are \u003ca href=\"https://www.sfoutsidelands.com/\">on sale now\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Outside Lands returns this year on \u003cstrong>August 9-11\u003c/strong>, and with it, seven distinct \u003ca href=\"https://www.sfoutsidelands.com/taste/\">food and drink experiences\u003c/a> we all know (and love): A Taste of the Bay Area, Wine Lands, Beer Lands, Cheese Lands, Outside Clams, GastroMagic and Cocktail Magic.\u003c/p>\n\u003cp>At A Taste of the Bay Area, 80 Bay Area restaurants, trucks and pop-ups are coming to feed you. Familiar faces like \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>, \u003ca href=\"https://www.kojakitchen.com/\">Koja Kitchen\u003c/a>, \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a>, \u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a> and more are back for another year (\u003ca href=\"https://www.kqed.org/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018\">watch what we found people liked and didn't like last year\u003c/a>), but some of the Bay Area’s most interesting pop-up restaurants are also joining in on the fun.\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>, a Filipino venture by Francis Ang, will be serving Sisig Fried Rice, Pork Lumpia and Carioca Rice Donuts. Oakland’s \u003ca href=\"https://www.yelp.com/biz/smellys-creole-and-soul-food-catering-oakland-3\">Chef Smelly’s Creole and Soul Food\u003c/a> is bringing their Famous Surf and Turf Fries, Dungeness Crab and Lobster Fries and Impossible Burgers to the table. For fans of the \u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>, Oakland’s chef Chris Kronner is reviving his “burger to believe in” at Henry’s + KronnerBurger.\u003c/p>\n\u003cp>Hawaiian cuisine has been having a moment in the Bay Area, so Outside Lands is paying tribute to the craze. James Beard award-winning chef Sam Choy brings his \u003ca href=\"https://www.samchoyspoke.com/\">Poke to the Max\u003c/a> truck to the festival with a menu of Poke Rice Plates, Pork Belly Rice Plates, Korean Fried Chicken and Spam Musubi. On the other side, Michael Mina, Michelle Karr-Ueoka and Wade Ueoka are taking the \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a> to the VIP area. For those lucky ticket holders, the Trailblazer team is serving up Kalua Pig Steam Buns, Kimchee Fried Rice and Umami Kettle Chips.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also in VIP, \u003ca href=\"http://www.omakasesf.com/\">Omakase\u003c/a>, another Michelin-starred restaurant, will serve a Chef's Selection of Assorted Sushi while their VIP neighbor \u003ca href=\"https://www.a16pizza.com/\">A16\u003c/a> cooks up wood-fired bianca pizzas and wood-fired salsiccia pizzas.\u003c/p>\n\u003cfigure id=\"attachment_133730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg\" alt=\"Festival-goers say cheers at Beer Lands.\" width=\"1920\" height=\"1371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festival-goers say cheers at Beer Lands. \u003ccite>(Virginia Cortland/Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For thirsty attendees, Beer Lands features 31 Northern California breweries like \u003ca href=\"http://www.woodsbeer.com/\">Woods Beer Co.\u003c/a>, \u003ca href=\"https://altamontbeerworks.com/1/\">Altamont Beer Works\u003c/a>, \u003ca href=\"http://www.alvaradostreetbrewery.com/\">Alvarado Street\u003c/a> and \u003ca href=\"https://www.lostcoast.com/\">Lost Coast\u003c/a>. Dave McLean, Co-Founder of \u003ca href=\"http://admiralmaltings.com/\">Admiral Maltings\u003c/a> and Founder of \u003ca href=\"http://magnoliabrewing.com/\">Magnolia Brewing Company\u003c/a> and Alembic Bar, will team up with at least two breweries, \u003ca href=\"http://www.sonomaspringsbrewing.com/\">Sonoma Springs\u003c/a> and \u003ca href=\"https://localbrewingco.com/\">Local\u003c/a>, before the festival to make different special edition Outside Lands brews for the Beer Lands menu—each beer will use Admiral Malt.\u003c/p>\n\u003cp>In terms of vino, Outside Lands has 46 wineries between Wine Lands and the VIP area! More than half of the wines on the Wine Lands menu will be priced at $10-14 per glass. One of the more interesting offerings is \u003ca href=\"https://www.nofineprintwine.com/\">No Fine Print\u003c/a>, produced by Pat Corcoran (Chance the Rapper’s Manager) and Tim Smith (Skrillex and Zedd’s Manager).\u003c/p>\n\u003cp>No word on the GastroMagic lineup yet, but last year will be hard to top with celebrities and chefs like Vice’s Matty Matheson and Eddie Huang, Bill Nye, “RuPaul’s Drag Race” competitor Shangela and more.\u003c/p>\n\u003cp>See the full list of restaurants, wineries, breweries, trucks and more \u003ca href=\"https://www.sfoutsidelands.com/experience/\">here\u003c/a>.\u003c/p>\n\u003cp>Stay tuned as more updates come out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3-Day and Single Day tickets are \u003ca href=\"https://www.sfoutsidelands.com/\">on sale now\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
"title": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
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"content": "\u003cp>[aside postID='bayareabites_133040,news_109044' label='More to Chew On']\u003cbr>\n\u003cspan style=\"font-weight: 400\">As Filipino food settles into its mainstream integration, it’s hard not to look back to the institutions that have existed, serving the Filipino communities long before Andrew Zimmern “discovered” sisig on his show and Vogue declared it \u003c/span>\u003ca href=\"https://www.vogue.com/article/filipino-food-philippines-cuisine-restaurants\">\u003cspan style=\"font-weight: 400\">“the next great American cuisine.” \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This, of course, could take ages, especially in the Bay Area, home to the Filipino Food Movement and where an estimated 3.4 million Filipinos live according to a 2012 census. In Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area, we can look at a portion of local food history through the lens of one chef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chel Gilla, owner and chef of two \u003c/span>\u003ca href=\"http://www.tselogs.com/home.html\">\u003cspan style=\"font-weight: 400\">Tselogs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> locations with a third due open in July (this location is now open on 518 South Van Ness Avenue in San Francisco), immigrated from the Philippines when she was 16 years old. In 1996, she said accessibility to Filipino food and ingredients wasn’t a problem. With an established and growing Filipino population, it was easy to find ingredients at Pacific Super and other Asian markets. Silog breakfast plates were available at restaurants like Super Star and Gateway, but most of these businesses weren’t Filipino-owned.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133693\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/01-PacificSuper.jpg\" alt=\"Pacific Super on Alemany in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific Super on Alemany in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When I came to the States, I was surprised how the Filipino community was thriving. I was also pleased to see other Asian groups and large Latino population. It did not surprise me though that a non-Filipino owned restaurant, like Gateway & Super Star, would serve Filipino food.\"\u003c/p>\n\u003cfigure id=\"attachment_133694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/02-SuperStar.jpg\" alt=\"Super Star in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They saw an opportunity and high demand in Filipino food, given the fact that there weren’t a lot of Filipino restaurants in the mainstream,” Gilla said. Their Filipino offerings were limited to silogs, or a meat served with a fried egg and garlic fried rice.\u003c/p>\n\u003cfigure id=\"attachment_133695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133695\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/03-Gateway.jpg\" alt=\"Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.filamcuisine.com/\">Fil-Am Cuisine\u003c/a> was one of the first Filipino-owned staples Gilla recalls frequenting. With its proximity to Jefferson High School, where she was a student, she has memories of going after school to eat pancit and turon. Today, she is glad to see it still running, “conditioning the palette” of local youth to be familiar with Filipino flavors if they haven’t grown up with them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/04-FilAm.jpg\" alt=\"Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/05-Valerios.jpg\" alt=\"Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla was part of the pioneering house crew to open the first Jollibee in the United States in 1998, where Daly City was chosen because it holds the highest density of Filipinos outside of Manila. She stayed with the company for two years, leaving as an Assistant Marketing Officer. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/06-Jollibee.png\" alt=\"Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although Gilla began to see an increase in Filipino-owned businesses, she felt there wasn’t much variety as most establishments were part of a chain or mom-and-pop run, without options in between. In particular, she couldn’t find tapsilog — a cured beef silog. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Tselogs.jpg\" alt=\"Chel Gilla stands in front of her restaurant, Tselogs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chel Gilla stands in front of her restaurant, Tselogs. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2008, Gilla opened the first Tselogs location at 6055 Mission in Daly City, citing the lack of tapa (and more specifically, regional food) as part of her reasons for opening. Although the original location is now closed, she has one location in Colma, another in San Francisco’s Tenderloin, and a third due to open in the Mission this year. “\u003c/span>\u003cspan style=\"font-weight: 400\">Aside from the love for food, I really planned to be a business owner. I figured that if I stayed as an employee my income would be limited. And my greatest dream is to open a school in the Philippines. Opening a restaurant came from the vision of having a school,” Gilla said.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Tselogs offers leadership training for all of its staff, equipping them with training and development for practical application. “If you don’t let go of the good, you won’t get the great,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla continues to be involved in her local Filipino community serving as Advisory Chair for Innovation & Entrepreneurship for City College of San Francisco and a youth leader at her church, hopeful for the future with new voices and perspectives. “The Bay Area has given me the opportunity and courage to start here. We have influential figures here in the Bay that became an example to me when I was a teenager — Filipino politicians, professors, business owners and a huge number of Filipinos that are just waiting to be served good old traditional silogs.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Kuyas.png\" alt=\"At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of her own restaurant, she has favorite dishes at neighboring establishments. She recommends the escabeche and lumpa ng gulay at Via Mare, the kare kare at Lucky Chances, and any fish dish at \u003ca href=\"https://www.yelp.com/biz/kuyas-asian-cuisine-san-bruno\">Kuya’s\u003c/a>. “Even before Tselogs, I really take pride in living in Daly City. The fact that Filipinos made History here already says a lot.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/08-LuckyChances.jpg\" alt=\"Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While many of Tselogs's recipes are adaptable at home (welcome to the silog beauty of cooking anything with a fried egg over garlic fried rice), Gilla considers pancit bihon their “initiation dish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of developing the “Filipino palette” to properly season to taste, the dish requires significant prep, from pre-soaking the rice noodles to preparing up to three or more types of protein. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“If you can finally cook pancit, you can be a cook at Tselogs,” says Gilla.\u003c/span>\u003c/p>\n\u003ch2>Pancit Bihon\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Recipe by Tselogs\u003c/strong>\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Serves 6-8\u003c/span>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/09-Pancit.jpg\" alt=\"Pancit Bihon by Tselogs\" width=\"1920\" height=\"2881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-1020x1531.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pancit Bihon by Tselogs \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound pork butt cut into small strips\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound chicken thigh cut into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 fishballs, quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound peeled small shrimp\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small chopped Onion\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3½ cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon fish sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Black pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon vegetable oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 16-ounce bag of bihon, or thin rice noodle\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 carrot, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 stalk of celery, sliced into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cabbage, chopped thinly\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ lemon, sliced into wedges\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Soak the rice noodles in a large dish or casserole pan.\u003c/li>\n\u003cli>In a medium size wok, saute the garlic and onion in high heat. Add the pork and chicken then let cook for 2 minutes.\u003c/li>\n\u003cli>Add water then simmer for 10 minutes. Add in the carrots, cabbage, and celery and simmer for 3-4 minutes, stirring. During the last few minutes, add the shrimp.\u003c/li>\n\u003cli>Remove all the ingredients in the pot except for the liquid and set them aside. With the remaining liquid, add the soy sauce and mix well. Add the pancit bihon and mix well.\u003c/li>\n\u003cli>Add pepper & fish sauce. Cook until liquid evaporates completely.\u003c/li>\n\u003cli>Once the liquid is gone, re-add the vegetables and meat and simmer for a minute or two, stirring to fully incorporate.\u003c/li>\n\u003cli>Add additional soy sauce and fish sauce to taste. Serve with lemon wedges.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Filipino chef Chel Gilla shows us a slice of local food history in Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">As Filipino food settles into its mainstream integration, it’s hard not to look back to the institutions that have existed, serving the Filipino communities long before Andrew Zimmern “discovered” sisig on his show and Vogue declared it \u003c/span>\u003ca href=\"https://www.vogue.com/article/filipino-food-philippines-cuisine-restaurants\">\u003cspan style=\"font-weight: 400\">“the next great American cuisine.” \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This, of course, could take ages, especially in the Bay Area, home to the Filipino Food Movement and where an estimated 3.4 million Filipinos live according to a 2012 census. In Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area, we can look at a portion of local food history through the lens of one chef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chel Gilla, owner and chef of two \u003c/span>\u003ca href=\"http://www.tselogs.com/home.html\">\u003cspan style=\"font-weight: 400\">Tselogs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> locations with a third due open in July (this location is now open on 518 South Van Ness Avenue in San Francisco), immigrated from the Philippines when she was 16 years old. In 1996, she said accessibility to Filipino food and ingredients wasn’t a problem. With an established and growing Filipino population, it was easy to find ingredients at Pacific Super and other Asian markets. Silog breakfast plates were available at restaurants like Super Star and Gateway, but most of these businesses weren’t Filipino-owned.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133693\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/01-PacificSuper.jpg\" alt=\"Pacific Super on Alemany in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific Super on Alemany in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When I came to the States, I was surprised how the Filipino community was thriving. I was also pleased to see other Asian groups and large Latino population. It did not surprise me though that a non-Filipino owned restaurant, like Gateway & Super Star, would serve Filipino food.\"\u003c/p>\n\u003cfigure id=\"attachment_133694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/02-SuperStar.jpg\" alt=\"Super Star in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They saw an opportunity and high demand in Filipino food, given the fact that there weren’t a lot of Filipino restaurants in the mainstream,” Gilla said. Their Filipino offerings were limited to silogs, or a meat served with a fried egg and garlic fried rice.\u003c/p>\n\u003cfigure id=\"attachment_133695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133695\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/03-Gateway.jpg\" alt=\"Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.filamcuisine.com/\">Fil-Am Cuisine\u003c/a> was one of the first Filipino-owned staples Gilla recalls frequenting. With its proximity to Jefferson High School, where she was a student, she has memories of going after school to eat pancit and turon. Today, she is glad to see it still running, “conditioning the palette” of local youth to be familiar with Filipino flavors if they haven’t grown up with them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/04-FilAm.jpg\" alt=\"Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/05-Valerios.jpg\" alt=\"Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla was part of the pioneering house crew to open the first Jollibee in the United States in 1998, where Daly City was chosen because it holds the highest density of Filipinos outside of Manila. She stayed with the company for two years, leaving as an Assistant Marketing Officer. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/06-Jollibee.png\" alt=\"Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although Gilla began to see an increase in Filipino-owned businesses, she felt there wasn’t much variety as most establishments were part of a chain or mom-and-pop run, without options in between. In particular, she couldn’t find tapsilog — a cured beef silog. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Tselogs.jpg\" alt=\"Chel Gilla stands in front of her restaurant, Tselogs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chel Gilla stands in front of her restaurant, Tselogs. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2008, Gilla opened the first Tselogs location at 6055 Mission in Daly City, citing the lack of tapa (and more specifically, regional food) as part of her reasons for opening. Although the original location is now closed, she has one location in Colma, another in San Francisco’s Tenderloin, and a third due to open in the Mission this year. “\u003c/span>\u003cspan style=\"font-weight: 400\">Aside from the love for food, I really planned to be a business owner. I figured that if I stayed as an employee my income would be limited. And my greatest dream is to open a school in the Philippines. Opening a restaurant came from the vision of having a school,” Gilla said.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Tselogs offers leadership training for all of its staff, equipping them with training and development for practical application. “If you don’t let go of the good, you won’t get the great,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla continues to be involved in her local Filipino community serving as Advisory Chair for Innovation & Entrepreneurship for City College of San Francisco and a youth leader at her church, hopeful for the future with new voices and perspectives. “The Bay Area has given me the opportunity and courage to start here. We have influential figures here in the Bay that became an example to me when I was a teenager — Filipino politicians, professors, business owners and a huge number of Filipinos that are just waiting to be served good old traditional silogs.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Kuyas.png\" alt=\"At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of her own restaurant, she has favorite dishes at neighboring establishments. She recommends the escabeche and lumpa ng gulay at Via Mare, the kare kare at Lucky Chances, and any fish dish at \u003ca href=\"https://www.yelp.com/biz/kuyas-asian-cuisine-san-bruno\">Kuya’s\u003c/a>. “Even before Tselogs, I really take pride in living in Daly City. The fact that Filipinos made History here already says a lot.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/08-LuckyChances.jpg\" alt=\"Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While many of Tselogs's recipes are adaptable at home (welcome to the silog beauty of cooking anything with a fried egg over garlic fried rice), Gilla considers pancit bihon their “initiation dish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of developing the “Filipino palette” to properly season to taste, the dish requires significant prep, from pre-soaking the rice noodles to preparing up to three or more types of protein. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“If you can finally cook pancit, you can be a cook at Tselogs,” says Gilla.\u003c/span>\u003c/p>\n\u003ch2>Pancit Bihon\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Recipe by Tselogs\u003c/strong>\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Serves 6-8\u003c/span>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/09-Pancit.jpg\" alt=\"Pancit Bihon by Tselogs\" width=\"1920\" height=\"2881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-1020x1531.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pancit Bihon by Tselogs \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound pork butt cut into small strips\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound chicken thigh cut into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 fishballs, quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound peeled small shrimp\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small chopped Onion\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3½ cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon fish sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Black pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon vegetable oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 16-ounce bag of bihon, or thin rice noodle\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 carrot, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 stalk of celery, sliced into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cabbage, chopped thinly\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ lemon, sliced into wedges\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Soak the rice noodles in a large dish or casserole pan.\u003c/li>\n\u003cli>In a medium size wok, saute the garlic and onion in high heat. Add the pork and chicken then let cook for 2 minutes.\u003c/li>\n\u003cli>Add water then simmer for 10 minutes. Add in the carrots, cabbage, and celery and simmer for 3-4 minutes, stirring. During the last few minutes, add the shrimp.\u003c/li>\n\u003cli>Remove all the ingredients in the pot except for the liquid and set them aside. With the remaining liquid, add the soy sauce and mix well. Add the pancit bihon and mix well.\u003c/li>\n\u003cli>Add pepper & fish sauce. Cook until liquid evaporates completely.\u003c/li>\n\u003cli>Once the liquid is gone, re-add the vegetables and meat and simmer for a minute or two, stirring to fully incorporate.\u003c/li>\n\u003cli>Add additional soy sauce and fish sauce to taste. Serve with lemon wedges.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"title": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_122476,news_11719669' label='More About Beef']\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"title": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>BottleRock Napa Valley returns May 24–26, but no festival is complete without food and drink to get you through three days of fun.\u003c/p>\n\u003cp>That's where the Williams Sonoma Culinary Stage comes in as a mini food festival within the larger music festival. This year's star-studded lineup is even bigger with stars like \u003cem>Top Chef\u003c/em>‘s Padma Lakshmi and Gail Simmons, Trisha Yearwood, \u003cem>Queer Eye\u003c/em>’s Antoni Porowski, Iron Chef Masaharu Morimoto and Travel Channel star Andrew Zimmern headlining the Culinary Stage (KCBS “Foodie Chap” Liam Mayclem will be the event's emcee).\u003cbr>\n[aside postID=\"arts_13848210\" label=\"See Who's Playing\"]\u003cbr>\nLast year, we saw Martha Stewart cook with Macklemore and Giada De Laurentiis make pasta with Halsey. The Culinary Stage even broke a World Record with Snoop Dogg and Michael Voltaggio collaborating to make the World’s Largest Gin and Juice. The antics continue this year with even more celebrity pairings to entertain attendees with demonstrations, performances and more.\u003c/p>\n\u003cp>Celebrity chefs include \u003cem>Top Chef\u003c/em> host Graham Elliot, \u003cem>Top Chef\u003c/em>’s Voltaggio Brothers of Estuary restaurant, Aarón Sánchez of Fox’s Masterchef, Food Network star Duff Goldman, Vice Network star Matty Matheson, \u003cem>Top Chef\u003c/em> Masters Ludo LeFebvre, \u003cem>Top Chef\u003c/em> Richard Blais, \u003cem>Top Chef Masters\u003c/em> Hubert Keller, Travel Channel star Adam Richman, Flour Shop bakery founder Amirah Kassem and Nic Jones from Goose & Gander in St. Helena Napa Valley. As part of winning the latest season of \u003cem>Top Chef\u003c/em>\u003cem>,\u003c/em> chef Kelsey Barnard Clark will also be making her debut appearance on the Williams Sonoma Culinary Stage.\u003c/p>\n\u003cp>Joining the culinary talent on the Williams Sonoma Stage are musicians Alice Cooper, Questlove, Big Boi, Lukas Nelson, Juanes, Tré Cool of Green Day, Ben McKee of Imagine Dragons, Daniel Platzman of Imagine Dragons, Taylor Hawkins of Chevy Metal, Cypress Hill, Michael Franti, Too $hort, AJR, Game of Thrones's Kristian Nairn, The Regrettes and Shannon Shaw.\u003c/p>\n\u003cp>WWE star wrestlers The Bella Twins, along with sports legends Ken Griffey Jr., former MLB Pitcher Jake Peavy and Marshawn Lynch will also join the fun, as well as celebrities \u003ca href=\"https://www.kqed.org/arts/13844589/jeff-goldblum-the-jazz-artist-life-uh-finds-a-way\">Jeff Goldblum\u003c/a>, Will & Grace’s Eric McCormack, Ali Lartner of the Resident Evil films, Gary Dell A'Bate (Baba Booey) of The Howard Stern Show, KTVU Sports Director Mark Ibanez and Napa City Mayor Jill Techel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to the Williams Sonoma Culinary Stage, there will be a variety of dining options throughout the festival grounds featuring many of the most celebrated chefs and restaurateurs from the Napa Valley and beyond.\u003c/p>\n\u003cp>VIP passes are already sold out, but limited 3-day and single-day general admission passes are available \u003ca href=\"https://www.bottlerocknapavalley.com/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>BottleRock Napa Valley runs May 24–26 at the Napa Valley Expo. \u003ca href=\"https://www.bottlerocknapavalley.com/\">Details here.\u003c/a>\u003c/p>\n\n",
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"excerpt": "This year's BottleRock Williams Sonoma Culinary Stage will include Andrew Zimmern, Jeff Goldblum, Antoni Porowski and more. But will another World Record be broken?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>BottleRock Napa Valley returns May 24–26, but no festival is complete without food and drink to get you through three days of fun.\u003c/p>\n\u003cp>That's where the Williams Sonoma Culinary Stage comes in as a mini food festival within the larger music festival. This year's star-studded lineup is even bigger with stars like \u003cem>Top Chef\u003c/em>‘s Padma Lakshmi and Gail Simmons, Trisha Yearwood, \u003cem>Queer Eye\u003c/em>’s Antoni Porowski, Iron Chef Masaharu Morimoto and Travel Channel star Andrew Zimmern headlining the Culinary Stage (KCBS “Foodie Chap” Liam Mayclem will be the event's emcee).\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLast year, we saw Martha Stewart cook with Macklemore and Giada De Laurentiis make pasta with Halsey. The Culinary Stage even broke a World Record with Snoop Dogg and Michael Voltaggio collaborating to make the World’s Largest Gin and Juice. The antics continue this year with even more celebrity pairings to entertain attendees with demonstrations, performances and more.\u003c/p>\n\u003cp>Celebrity chefs include \u003cem>Top Chef\u003c/em> host Graham Elliot, \u003cem>Top Chef\u003c/em>’s Voltaggio Brothers of Estuary restaurant, Aarón Sánchez of Fox’s Masterchef, Food Network star Duff Goldman, Vice Network star Matty Matheson, \u003cem>Top Chef\u003c/em> Masters Ludo LeFebvre, \u003cem>Top Chef\u003c/em> Richard Blais, \u003cem>Top Chef Masters\u003c/em> Hubert Keller, Travel Channel star Adam Richman, Flour Shop bakery founder Amirah Kassem and Nic Jones from Goose & Gander in St. Helena Napa Valley. As part of winning the latest season of \u003cem>Top Chef\u003c/em>\u003cem>,\u003c/em> chef Kelsey Barnard Clark will also be making her debut appearance on the Williams Sonoma Culinary Stage.\u003c/p>\n\u003cp>Joining the culinary talent on the Williams Sonoma Stage are musicians Alice Cooper, Questlove, Big Boi, Lukas Nelson, Juanes, Tré Cool of Green Day, Ben McKee of Imagine Dragons, Daniel Platzman of Imagine Dragons, Taylor Hawkins of Chevy Metal, Cypress Hill, Michael Franti, Too $hort, AJR, Game of Thrones's Kristian Nairn, The Regrettes and Shannon Shaw.\u003c/p>\n\u003cp>WWE star wrestlers The Bella Twins, along with sports legends Ken Griffey Jr., former MLB Pitcher Jake Peavy and Marshawn Lynch will also join the fun, as well as celebrities \u003ca href=\"https://www.kqed.org/arts/13844589/jeff-goldblum-the-jazz-artist-life-uh-finds-a-way\">Jeff Goldblum\u003c/a>, Will & Grace’s Eric McCormack, Ali Lartner of the Resident Evil films, Gary Dell A'Bate (Baba Booey) of The Howard Stern Show, KTVU Sports Director Mark Ibanez and Napa City Mayor Jill Techel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the Williams Sonoma Culinary Stage, there will be a variety of dining options throughout the festival grounds featuring many of the most celebrated chefs and restaurateurs from the Napa Valley and beyond.\u003c/p>\n\u003cp>VIP passes are already sold out, but limited 3-day and single-day general admission passes are available \u003ca href=\"https://www.bottlerocknapavalley.com/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>BottleRock Napa Valley runs May 24–26 at the Napa Valley Expo. \u003ca href=\"https://www.bottlerocknapavalley.com/\">Details here.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"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.",
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"radiolab": {
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},
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"tagline": "Art is where you find it",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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