Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch
China Live Serves Up The New SF Power Lunch
We're Not Taking Enough Lunch Breaks. Why That's Bad For Business
Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice
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Lunch Hour
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You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118638":{"type":"posts","id":"bayareabites_118638","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118638","score":null,"sort":[1499305049000]},"guestAuthors":[],"slug":"izakaya-rintaro-in-san-francisco-now-offers-teishoku-set-meal-lunch","title":"Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch","publishDate":1499305049,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118840,118848\"]\u003c/p>\n\u003cp>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118850,118849\"]\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118845,118842\"]\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118838,118859\"]\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> [gallery columns=\"2\" size=\"full\" ids=\"118829,118833\"]\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.","status":"publish","parent":0,"modified":1499443635,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":899},"headData":{"title":"Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch | KQED","description":"Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch","datePublished":"2017-07-06T01:37:29.000Z","dateModified":"2017-07-07T16:07:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118638 https://ww2.kqed.org/bayareabites/?p=118638","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/05/izakaya-rintaro-in-san-francisco-now-offers-teishoku-set-meal-lunch/","disqusTitle":"Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/118638/izakaya-rintaro-in-san-francisco-now-offers-teishoku-set-meal-lunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"none","size":"full","ids":"118840,118848","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"none","columns":"2","size":"full","ids":"118850,118849","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"none","columns":"2","size":"full","ids":"118845,118842","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"none","size":"full","ids":"118838,118859","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","size":"full","ids":"118829,118833","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118638/izakaya-rintaro-in-san-francisco-now-offers-teishoku-set-meal-lunch","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_1192","bayareabites_15901","bayareabites_335","bayareabites_1329","bayareabites_15902"],"featImg":"bayareabites_118824","label":"source_bayareabites_118638"},"bayareabites_115996":{"type":"posts","id":"bayareabites_115996","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115996","score":null,"sort":[1489859969000]},"guestAuthors":[],"slug":"china-lives-lunch-is-the-new-sf-power-lunch","title":"China Live Serves Up The New SF Power Lunch","publishDate":1489859969,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The name sounds like a Las Vegas revue. In reality, the only similarity of \u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">China Live\u003c/a> and the Vegas Strip are both are a glittery spectacle, along with the fact that China Live resides along the Broadway corridor by all the Chinatown-North Beach border strip clubs. You walk by SROs, well-worn dim sum parlors, vacant lots under construction and, voilà, behold the designer chic white façade of China Live. You don’t even have to set foot inside to feel the energy. The ambition is palpable just standing by the imposing lions at the entrance.\u003c/p>\n\u003cfigure id=\"attachment_116008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-inside.jpg\" alt=\"The interior space at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116008\">\u003cfigcaption class=\"wp-caption-text\">The interior space at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything is bigger and brighter in the 30,000 square foot restaurant-café-marketplace that simply has no other comparison in San Francisco (the \u003ca href=\"https://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a> is really is its own unique genre. For anyone who been to Mario Batali’s \u003ca href=\"https://www.eataly.com/us_en/stores/nyc-flatiron\" target=\"_blank\">everything-Italian food hall bonanza\u003c/a> in New York (and now Boston and Chicago), you’ll sense similarities in terms of sheer overstimulation. But, for China Live, there’s just a different feel being right on the edge of Chinatown. Though the primary China Live restaurant is not expensive in this city of $18 salads and $15 cocktails, it’s decidedly pricier than the wonton soup, xiao long bao and countless other dishes that are equally great along Chinatown’s streets — and served at lower price amidst decidedly less sparkling digs. It’s a strange conundrum for SF diners. Do you dine in the real Chinatown or the marketplace trying to be a glossy, all-in-one emporium that is spiffed-up polished Chinatown under one roof?\u003c/p>\n\u003cfigure id=\"attachment_116009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-interior1.jpg\" alt=\"The interior at China Live - dumpling station and counter.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The interior at China Live - dumpling station and counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First reports of China Live came a little over three years ago as a mammoth undertaking by restaurateur George Chen and Cindy Wong-Chen (best known for the much missed Betelnut in Cow Hollow). There are delays for every restaurant but this was a full-on three-year project that at long last opened two weeks ago. Earlier this week the lunch service in the generically named, 120-seat Market Restaurant launched, so we checked it out to avoid the massive dinner crowds.\u003c/p>\n\u003cfigure id=\"attachment_116012\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumpling-station1.jpg\" alt=\"The dumpling station at China Live.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">The dumpling station at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the experience is solid after opening days and surely the tweaking will elevate it further. No avid \u003ca href=\"http://dintaifungusa.com/\" target=\"_blank\">Din Tai Fung\u003c/a> xiao long bao follower is going to order seconds of the version here, missing the perky skin to gushing juice contrast. Here, the Shanghai dumpling specialty is a collective bite that is perfectly fine but not on the same complexity level.\u003c/p>\n\u003cfigure id=\"attachment_116013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumplings.jpg\" alt=\"Xiao Long Bao 'XLB' filled with Rich Consumme at China Live\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Xiao Long Bao 'XLB' filled with Rich Consumme at China Live \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winning dish right now is a trio of Dongbei long potstickers with a fresh, invigorating filling of Chinese scallions, tofu, mushrooms, carrots and chives. You can just see this immediately getting mentioned in every vegetarian must-eat listicle (pro tip: dunk it in the vinegar and ginger strands that come with the xiao long bao). They truly are oversized fingers, sharing much more in common with giant French toast sticks than how you would imagine a customary potsticker.\u003c/p>\n\u003cfigure id=\"attachment_116019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/potstickers.jpg\" alt=\"Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116025\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/veg-potsticker.jpg\" alt=\"Inside Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peking duck gets its own chef station on a side of the dining room with whole ducks getting chopped every minute or two. Curiously, those ducks are served already in somewhat dry sesame pockets that completely cover up the duck. A too generous addition of kumquat glaze also takes away from the tender duck meat. With the glaze and grease of the duck, it’s a mess on the plate — bring napkins. (That greasiness also was a potsticker issue since they clearly weren’t patted dry after being pan-fried).\u003c/p>\n\u003cfigure id=\"attachment_116018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck-station3.jpg\" alt=\"Peking duck station at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking duck station. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116026\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck.jpg\" alt=\"Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the noodles and rice section, try the satisfying Taipei beef noodle soup that could use a little more pizazz but is comforting in the way that beef broth and various cuts of beef can be. The brisket medallions floating about are medium rare and tender, sharing standout duties for the dish with the ideally al dente, thick udon-like housemade noodles. Housemade hot sauce beckons on the side to liven up the broth.\u003c/p>\n\u003cfigure id=\"attachment_116030\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/noodle-soup.jpg\" alt=\"Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>China Live’s Market Restaurant dining room and the whole project was designed by architect superstar firm AvroKO (just received a James Beard nomination for Single Thread in Healdsburg). Diners seem to gravitate to the counters overlooking the kitchen, the Bar Central cocktail bar and the dumpling-making operation. Above diners, check out the fun exposed concrete ceiling with Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/p>\n\u003cfigure id=\"attachment_116006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-bar.jpg\" alt=\"Bar Central cocktail bar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bar Central cocktail bar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116042\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ceiling-china-live.jpg\" alt=\"Chinese characters referring to the nine essential flavors in Chinese cooking.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-116042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the menu at lunch is meant to round out the menu — starting with cold small plates like a spicy bowl of tree ear mushrooms, edamame and ginko nuts, then moving onto some wok stir-frys, grilled meats, and vegetable platters after dumplings and dim sum. There is no doubt, however, that the noodles-rice section and dim sum part of the menu are what cover most tables during the daytime. Dinner has a similar menu with a few more substantial meat and seafood plates.\u003c/p>\n\u003cfigure id=\"attachment_116020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad.jpg\" alt=\"Black Tree Ears & Soya Beans, Gingko, Hot Mustard.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black Tree Ears & Soya Beans, Gingko, Hot Mustard. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strangely, we never received a cocktail or kombucha menu but that part of the operation has a great pedigree thanks to beverage director Duggan McDonnell (formerly with Cantina). The wine list is particularly noteworthy with several impressive small producers available by the glass. Let’s give bonus points for splitting whites between balmy and crisp and the reds between light and robust. But, in the daytime, it’s robust-flavored tea you’ll see being sipped everywhere. Desserts come from a kiosk opposite the main kitchen, dishing out coconut rice pudding with ginger and passion fruit or sesame soft serve and mango shaved ice, but most plates seemed to consider another round of dumplings as dessert.\u003c/p>\n\u003cfigure id=\"attachment_116023\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tea-counter.jpg\" alt=\"Oolong Café at the entrance to China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Oolong Café at the entrance to China Live.\u003c/figcaption>\u003c/figure>\n\u003cp>If you really need a sweet, why not just head towards the Oolong Café at the entrance and pick up a Chinese-inspired pastry or cookie with a to-go tea. Then browse around the retail market and immerse yourself in the full spectacle of this endeavor. That seems like a fitting conclusion to lunch at one of the most anticipated restaurant projects San Francisco has ever seen. \u003c/p>\n\u003cfigure id=\"attachment_116007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-exterior.jpg\" alt=\"Entrance to China Live in San Francisco Chinatown.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to China Live in San Francisco Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">\u003cstrong>China Live\u003c/strong>\u003c/a>\u003cbr>\n644 Broadway [\u003ca href=\"https://goo.gl/sSd4Ez\" target=\"_blank\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 788-8188\u003cbr>\nHours: Thu-Sat 11am- 11pm, Sun-Wed 11am- 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\" target=\"_blank\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chinalivesf\" target=\"_blank\">@ChinaLiveSF \u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\" target=\"_blank\">chinalivesf\u003c/a>\u003cbr>\nPrice Range: Price Range: $$ ($9-$18, some dishes over $25 mainly at dinner)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"After a three-year wait, the much anticipated and highly ambitious Chinatown marketplace-restaurant is here.","status":"publish","parent":0,"modified":1490121471,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1190},"headData":{"title":"China Live Serves Up The New SF Power Lunch | KQED","description":"After a three-year wait, the much anticipated and highly ambitious Chinatown marketplace-restaurant is here.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"China Live Serves Up The New SF Power Lunch","datePublished":"2017-03-18T17:59:29.000Z","dateModified":"2017-03-21T18:37:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115996 https://ww2.kqed.org/bayareabites/?p=115996","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/","disqusTitle":"China Live Serves Up The New SF Power Lunch","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/115996/china-lives-lunch-is-the-new-sf-power-lunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The name sounds like a Las Vegas revue. In reality, the only similarity of \u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">China Live\u003c/a> and the Vegas Strip are both are a glittery spectacle, along with the fact that China Live resides along the Broadway corridor by all the Chinatown-North Beach border strip clubs. You walk by SROs, well-worn dim sum parlors, vacant lots under construction and, voilà, behold the designer chic white façade of China Live. You don’t even have to set foot inside to feel the energy. The ambition is palpable just standing by the imposing lions at the entrance.\u003c/p>\n\u003cfigure id=\"attachment_116008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-inside.jpg\" alt=\"The interior space at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116008\">\u003cfigcaption class=\"wp-caption-text\">The interior space at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything is bigger and brighter in the 30,000 square foot restaurant-café-marketplace that simply has no other comparison in San Francisco (the \u003ca href=\"https://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a> is really is its own unique genre. For anyone who been to Mario Batali’s \u003ca href=\"https://www.eataly.com/us_en/stores/nyc-flatiron\" target=\"_blank\">everything-Italian food hall bonanza\u003c/a> in New York (and now Boston and Chicago), you’ll sense similarities in terms of sheer overstimulation. But, for China Live, there’s just a different feel being right on the edge of Chinatown. Though the primary China Live restaurant is not expensive in this city of $18 salads and $15 cocktails, it’s decidedly pricier than the wonton soup, xiao long bao and countless other dishes that are equally great along Chinatown’s streets — and served at lower price amidst decidedly less sparkling digs. It’s a strange conundrum for SF diners. Do you dine in the real Chinatown or the marketplace trying to be a glossy, all-in-one emporium that is spiffed-up polished Chinatown under one roof?\u003c/p>\n\u003cfigure id=\"attachment_116009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-interior1.jpg\" alt=\"The interior at China Live - dumpling station and counter.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The interior at China Live - dumpling station and counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First reports of China Live came a little over three years ago as a mammoth undertaking by restaurateur George Chen and Cindy Wong-Chen (best known for the much missed Betelnut in Cow Hollow). There are delays for every restaurant but this was a full-on three-year project that at long last opened two weeks ago. Earlier this week the lunch service in the generically named, 120-seat Market Restaurant launched, so we checked it out to avoid the massive dinner crowds.\u003c/p>\n\u003cfigure id=\"attachment_116012\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumpling-station1.jpg\" alt=\"The dumpling station at China Live.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">The dumpling station at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the experience is solid after opening days and surely the tweaking will elevate it further. No avid \u003ca href=\"http://dintaifungusa.com/\" target=\"_blank\">Din Tai Fung\u003c/a> xiao long bao follower is going to order seconds of the version here, missing the perky skin to gushing juice contrast. Here, the Shanghai dumpling specialty is a collective bite that is perfectly fine but not on the same complexity level.\u003c/p>\n\u003cfigure id=\"attachment_116013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumplings.jpg\" alt=\"Xiao Long Bao 'XLB' filled with Rich Consumme at China Live\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Xiao Long Bao 'XLB' filled with Rich Consumme at China Live \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winning dish right now is a trio of Dongbei long potstickers with a fresh, invigorating filling of Chinese scallions, tofu, mushrooms, carrots and chives. You can just see this immediately getting mentioned in every vegetarian must-eat listicle (pro tip: dunk it in the vinegar and ginger strands that come with the xiao long bao). They truly are oversized fingers, sharing much more in common with giant French toast sticks than how you would imagine a customary potsticker.\u003c/p>\n\u003cfigure id=\"attachment_116019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/potstickers.jpg\" alt=\"Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116025\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/veg-potsticker.jpg\" alt=\"Inside Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peking duck gets its own chef station on a side of the dining room with whole ducks getting chopped every minute or two. Curiously, those ducks are served already in somewhat dry sesame pockets that completely cover up the duck. A too generous addition of kumquat glaze also takes away from the tender duck meat. With the glaze and grease of the duck, it’s a mess on the plate — bring napkins. (That greasiness also was a potsticker issue since they clearly weren’t patted dry after being pan-fried).\u003c/p>\n\u003cfigure id=\"attachment_116018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck-station3.jpg\" alt=\"Peking duck station at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking duck station. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116026\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck.jpg\" alt=\"Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the noodles and rice section, try the satisfying Taipei beef noodle soup that could use a little more pizazz but is comforting in the way that beef broth and various cuts of beef can be. The brisket medallions floating about are medium rare and tender, sharing standout duties for the dish with the ideally al dente, thick udon-like housemade noodles. Housemade hot sauce beckons on the side to liven up the broth.\u003c/p>\n\u003cfigure id=\"attachment_116030\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/noodle-soup.jpg\" alt=\"Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>China Live’s Market Restaurant dining room and the whole project was designed by architect superstar firm AvroKO (just received a James Beard nomination for Single Thread in Healdsburg). Diners seem to gravitate to the counters overlooking the kitchen, the Bar Central cocktail bar and the dumpling-making operation. Above diners, check out the fun exposed concrete ceiling with Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/p>\n\u003cfigure id=\"attachment_116006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-bar.jpg\" alt=\"Bar Central cocktail bar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bar Central cocktail bar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116042\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ceiling-china-live.jpg\" alt=\"Chinese characters referring to the nine essential flavors in Chinese cooking.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-116042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the menu at lunch is meant to round out the menu — starting with cold small plates like a spicy bowl of tree ear mushrooms, edamame and ginko nuts, then moving onto some wok stir-frys, grilled meats, and vegetable platters after dumplings and dim sum. There is no doubt, however, that the noodles-rice section and dim sum part of the menu are what cover most tables during the daytime. Dinner has a similar menu with a few more substantial meat and seafood plates.\u003c/p>\n\u003cfigure id=\"attachment_116020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad.jpg\" alt=\"Black Tree Ears & Soya Beans, Gingko, Hot Mustard.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black Tree Ears & Soya Beans, Gingko, Hot Mustard. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strangely, we never received a cocktail or kombucha menu but that part of the operation has a great pedigree thanks to beverage director Duggan McDonnell (formerly with Cantina). The wine list is particularly noteworthy with several impressive small producers available by the glass. Let’s give bonus points for splitting whites between balmy and crisp and the reds between light and robust. But, in the daytime, it’s robust-flavored tea you’ll see being sipped everywhere. Desserts come from a kiosk opposite the main kitchen, dishing out coconut rice pudding with ginger and passion fruit or sesame soft serve and mango shaved ice, but most plates seemed to consider another round of dumplings as dessert.\u003c/p>\n\u003cfigure id=\"attachment_116023\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tea-counter.jpg\" alt=\"Oolong Café at the entrance to China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Oolong Café at the entrance to China Live.\u003c/figcaption>\u003c/figure>\n\u003cp>If you really need a sweet, why not just head towards the Oolong Café at the entrance and pick up a Chinese-inspired pastry or cookie with a to-go tea. Then browse around the retail market and immerse yourself in the full spectacle of this endeavor. That seems like a fitting conclusion to lunch at one of the most anticipated restaurant projects San Francisco has ever seen. \u003c/p>\n\u003cfigure id=\"attachment_116007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-exterior.jpg\" alt=\"Entrance to China Live in San Francisco Chinatown.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to China Live in San Francisco Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">\u003cstrong>China Live\u003c/strong>\u003c/a>\u003cbr>\n644 Broadway [\u003ca href=\"https://goo.gl/sSd4Ez\" target=\"_blank\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 788-8188\u003cbr>\nHours: Thu-Sat 11am- 11pm, Sun-Wed 11am- 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\" target=\"_blank\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chinalivesf\" target=\"_blank\">@ChinaLiveSF \u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\" target=\"_blank\">chinalivesf\u003c/a>\u003cbr>\nPrice Range: Price Range: $$ ($9-$18, some dishes over $25 mainly at dinner)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115996/china-lives-lunch-is-the-new-sf-power-lunch","authors":["11338","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_15787","bayareabites_1269","bayareabites_1329"],"featImg":"bayareabites_116028","label":"source_bayareabites_115996"},"bayareabites_93696":{"type":"posts","id":"bayareabites_93696","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93696","score":null,"sort":[1425582497000]},"guestAuthors":[],"slug":"were-not-taking-enough-lunch-breaks-why-thats-bad-for-business","title":"We're Not Taking Enough Lunch Breaks. Why That's Bad For Business","publishDate":1425582497,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93700\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/lunchhour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/lunchhour.jpg\" alt='Eating at your desk day after day? Research suggests \"staying inside, in the same location, is really detrimental to creative thinking,\" says management professor Kimberly Elsbach. Photo: 145/Tom Grill/Ocean/Corbis ' width=\"600\" height=\"337\" class=\"size-full wp-image-93700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour-320x180.jpg 320w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating at your desk day after day? Research suggests \"staying inside, in the same location, is really detrimental to creative thinking,\" says management professor Kimberly Elsbach. Photo: 145/Tom Grill/Ocean/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"//embed.wbur.org/player/hereandnow/2015/03/03/no-lunch-hour\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://hereandnow.wbur.org/2015/03/03/no-lunch-hour\" target=\"_blank\">Here & Now\u003c/a>, WBUR at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/05/390726886/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/15)\u003c/p>\n\u003cp>Did you take a lunch break yesterday? Are you planning to take one today?\u003c/p>\n\u003cp>Chances are the answer is no. Fewer American workers are taking time for lunch. \u003ca href=\"https://www.right.com/news-and-events/press-releases/2012-press-releases/item23943.aspx\" target=\"_blank\">Research shows\u003c/a> that only 1 in 5 five people step away for the midday meal. Most workers are simply eating at their desks.\u003c/p>\n\u003cp>But studies have also found that the longer you stay at work, the more important it is to get outside of the office, even if it's just for a few minutes, because creativity can take a hit when you don't change environments.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that creativity and innovation happen when people change their environment, and especially when they expose themselves to a \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/078559809#.VPh5f3zF-Sp\">nature-like environment\u003c/a>, to a natural environment,\" says \u003ca href=\"http://gsm.ucdavis.edu/faculty/kimberly-d-elsbach\">Kimberly Elsbach\u003c/a>, a professor at the University of California, Davis Graduate School of Management, who studies workplace psychology.\u003c/p>\n\u003cp>\"So staying inside, in the same location, is really detrimental to creative thinking. It's also detrimental to doing that rumination that's needed for ideas to percolate and gestate and allow a person to arrive at an 'aha' moment,\" Elsbach tells Jeremy Hobson, host of \u003cem>Here & Now.\u003c/em>\u003c/p>\n\u003cp>And in a knowledge-based economy, where innovation is what your workers produce, that can also be detrimental to the bottom line.\u003c/p>\n\u003cp>To reap the benefits of a lunch break, \"you don't actually need to go eat,\" Elsbach says, \"you just need to get out. And it doesn't have to be between 12 p.m. and 1 p.m. to have a positive impact. It can be just going outside and \u003ca href=\"http://www.apa.org/pubs/journals/releases/xlm-a0036577.pdf\">taking a walk\u003c/a> around the block. That in itself is really restorative.\"\u003c/p>\n\u003cp>Elsbach's own research has found that \u003ca href=\"http://www.psykol.org/nos/images/0/05/Elsbach_and_Hargadon_2006_creativity.pdf\">\"mindless\" work\u003c/a> — which can include tasks like walking — can enhance creativity, she tells The Salt.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On why the lunch hour is disappearing\u003c/strong>\u003c/p>\n\u003cp>\"The work day runs now from much earlier in the morning to late at night, and it's also not a standard 9 to 5. So ... when you eat or when you take a break to get some sustenance is not going to be the same [as it used to be]. Also, there's just this demand to be forever available, so people are reluctant to leave their desk in case they miss something. And so people are eating at their desk — if they're eating at all — and are just there for longer periods of time.\"\u003c/p>\n\u003cp>\u003cstrong>On lunch breaks and labor laws\u003c/strong>\u003c/p>\n\u003cp>\"People who are in more staff or line jobs that are unionized or regulated by labor rules, [those] are the people who are left taking lunch – because it's mandated. But for white-collar workers and managers it's not, and so they're the group who are least likely to take lunch.\"\u003c/p>\n\u003cp>\u003cstrong>On making sure you take a break by creating a lunch culture at work\u003c/strong>\u003c/p>\n\u003cp>\"It's tough. One of the things I think helps is ... creating a community around it. So you can set up an online forum where you say, OK, these are the different activities we're doing. There's one group that's going to meet and eat sack lunch outside. There's another group that's going to go for a walk around the local environment. There's another group that's going to go to a favorite restaurant. And so you create community around it, and you're not doing it by yourself and being seen as the odd person out. ...\u003c/p>\n\u003cp>\"You need to get the top managers to be part of this community of taking time off in the middle of the day to eat lunch, to go for a walk, to have a coffee break. They need to be included in the community and model that behavior for the rest of the workforce.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story comes to NPR's The Salt via Here & Now, a show produced by NPR and member station WBUR in Boston. You can also listen to the \u003ca href=\"http://hereandnow.wbur.org/2015/03/03/no-lunch-hour\">audio version\u003c/a> of this story on WBUR's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Research shows that only 1 in 5 five people take a break and leave their desks to eat. Most workers are simply eating at their desks. But creativity can take a big hit without a change of scenery.","status":"publish","parent":0,"modified":1425582767,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["//embed.wbur.org/player/hereandnow/2015/03/03/no-lunch-hour"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":725},"headData":{"title":"We're Not Taking Enough Lunch Breaks. Why That's Bad For Business | KQED","description":"Research shows that only 1 in 5 five people take a break and leave their desks to eat. Most workers are simply eating at their desks. But creativity can take a big hit without a change of scenery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"We're Not Taking Enough Lunch Breaks. Why That's Bad For Business","datePublished":"2015-03-05T19:08:17.000Z","dateModified":"2015-03-05T19:12:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93696 http://blogs.kqed.org/bayareabites/?p=93696","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/05/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business/","disqusTitle":"We're Not Taking Enough Lunch Breaks. Why That's Bad For Business","nprByline":"Here & Now","nprStoryId":"390726886","nprApiLink":"http://api.npr.org/query?id=390726886&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/05/390726886/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business?ft=nprml&f=390726886","nprRetrievedStory":"1","nprPubDate":"Thu, 05 Mar 2015 13:08:00 -0500","nprStoryDate":"Thu, 05 Mar 2015 10:47:00 -0500","nprLastModifiedDate":"Thu, 05 Mar 2015 13:08:58 -0500","path":"/bayareabites/93696/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93700\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/lunchhour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/lunchhour.jpg\" alt='Eating at your desk day after day? Research suggests \"staying inside, in the same location, is really detrimental to creative thinking,\" says management professor Kimberly Elsbach. Photo: 145/Tom Grill/Ocean/Corbis ' width=\"600\" height=\"337\" class=\"size-full wp-image-93700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour-320x180.jpg 320w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating at your desk day after day? Research suggests \"staying inside, in the same location, is really detrimental to creative thinking,\" says management professor Kimberly Elsbach. Photo: 145/Tom Grill/Ocean/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"//embed.wbur.org/player/hereandnow/2015/03/03/no-lunch-hour\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://hereandnow.wbur.org/2015/03/03/no-lunch-hour\" target=\"_blank\">Here & Now\u003c/a>, WBUR at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/05/390726886/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/15)\u003c/p>\n\u003cp>Did you take a lunch break yesterday? Are you planning to take one today?\u003c/p>\n\u003cp>Chances are the answer is no. Fewer American workers are taking time for lunch. \u003ca href=\"https://www.right.com/news-and-events/press-releases/2012-press-releases/item23943.aspx\" target=\"_blank\">Research shows\u003c/a> that only 1 in 5 five people step away for the midday meal. Most workers are simply eating at their desks.\u003c/p>\n\u003cp>But studies have also found that the longer you stay at work, the more important it is to get outside of the office, even if it's just for a few minutes, because creativity can take a hit when you don't change environments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that creativity and innovation happen when people change their environment, and especially when they expose themselves to a \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/078559809#.VPh5f3zF-Sp\">nature-like environment\u003c/a>, to a natural environment,\" says \u003ca href=\"http://gsm.ucdavis.edu/faculty/kimberly-d-elsbach\">Kimberly Elsbach\u003c/a>, a professor at the University of California, Davis Graduate School of Management, who studies workplace psychology.\u003c/p>\n\u003cp>\"So staying inside, in the same location, is really detrimental to creative thinking. It's also detrimental to doing that rumination that's needed for ideas to percolate and gestate and allow a person to arrive at an 'aha' moment,\" Elsbach tells Jeremy Hobson, host of \u003cem>Here & Now.\u003c/em>\u003c/p>\n\u003cp>And in a knowledge-based economy, where innovation is what your workers produce, that can also be detrimental to the bottom line.\u003c/p>\n\u003cp>To reap the benefits of a lunch break, \"you don't actually need to go eat,\" Elsbach says, \"you just need to get out. And it doesn't have to be between 12 p.m. and 1 p.m. to have a positive impact. It can be just going outside and \u003ca href=\"http://www.apa.org/pubs/journals/releases/xlm-a0036577.pdf\">taking a walk\u003c/a> around the block. That in itself is really restorative.\"\u003c/p>\n\u003cp>Elsbach's own research has found that \u003ca href=\"http://www.psykol.org/nos/images/0/05/Elsbach_and_Hargadon_2006_creativity.pdf\">\"mindless\" work\u003c/a> — which can include tasks like walking — can enhance creativity, she tells The Salt.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On why the lunch hour is disappearing\u003c/strong>\u003c/p>\n\u003cp>\"The work day runs now from much earlier in the morning to late at night, and it's also not a standard 9 to 5. So ... when you eat or when you take a break to get some sustenance is not going to be the same [as it used to be]. Also, there's just this demand to be forever available, so people are reluctant to leave their desk in case they miss something. And so people are eating at their desk — if they're eating at all — and are just there for longer periods of time.\"\u003c/p>\n\u003cp>\u003cstrong>On lunch breaks and labor laws\u003c/strong>\u003c/p>\n\u003cp>\"People who are in more staff or line jobs that are unionized or regulated by labor rules, [those] are the people who are left taking lunch – because it's mandated. But for white-collar workers and managers it's not, and so they're the group who are least likely to take lunch.\"\u003c/p>\n\u003cp>\u003cstrong>On making sure you take a break by creating a lunch culture at work\u003c/strong>\u003c/p>\n\u003cp>\"It's tough. One of the things I think helps is ... creating a community around it. So you can set up an online forum where you say, OK, these are the different activities we're doing. There's one group that's going to meet and eat sack lunch outside. There's another group that's going to go for a walk around the local environment. There's another group that's going to go to a favorite restaurant. And so you create community around it, and you're not doing it by yourself and being seen as the odd person out. ...\u003c/p>\n\u003cp>\"You need to get the top managers to be part of this community of taking time off in the middle of the day to eat lunch, to go for a walk, to have a coffee break. They need to be included in the community and model that behavior for the rest of the workforce.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story comes to NPR's The Salt via Here & Now, a show produced by NPR and member station WBUR in Boston. You can also listen to the \u003ca href=\"http://hereandnow.wbur.org/2015/03/03/no-lunch-hour\">audio version\u003c/a> of this story on WBUR's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93696/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business","authors":["byline_bayareabites_93696"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14167","bayareabites_1329","bayareabites_14186","bayareabites_12139","bayareabites_11318","bayareabites_13619","bayareabites_14187"],"featImg":"bayareabites_93700","label":"bayareabites"},"bayareabites_82714":{"type":"posts","id":"bayareabites_82714","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82714","score":null,"sort":[1401813585000]},"guestAuthors":[],"slug":"dennis-learys-chef-crafted-sandwiches-at-cafe-terminus-are-an-excellent-lunch-choice","title":"Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice","publishDate":1401813585,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.","status":"publish","parent":0,"modified":1411661198,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":898},"headData":{"title":"Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice | KQED","description":"Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice","datePublished":"2014-06-03T16:39:45.000Z","dateModified":"2014-09-25T16:06:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82714 http://blogs.kqed.org/bayareabites/?p=82714","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/03/dennis-learys-chef-crafted-sandwiches-at-cafe-terminus-are-an-excellent-lunch-choice/","disqusTitle":"Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice","path":"/bayareabites/82714/dennis-learys-chef-crafted-sandwiches-at-cafe-terminus-are-an-excellent-lunch-choice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82714/dennis-learys-chef-crafted-sandwiches-at-cafe-terminus-are-an-excellent-lunch-choice","authors":["5485"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_13416","bayareabites_11440","bayareabites_13417","bayareabites_2368","bayareabites_1329","bayareabites_1180"],"featImg":"bayareabites_82737","label":"bayareabites"},"bayareabites_14593":{"type":"posts","id":"bayareabites_14593","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14593","score":null,"sort":[1277475422000]},"guestAuthors":[],"slug":"steak-tartare-a-daredevils-lunch","title":"Steak Tartare: A Daredevil's Lunch","publishDate":1277475422,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpwUMtklPM.jpg\" alt=\"Rare happy cow\" title=\"Rare happy cow\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14595\">Earlier this week, while tooling around on the Book of the Faces, I noticed that my friend Pascal posted photos of something he called \"Operation Tartare.\" Those less Parisian or simply less dramatically inclined than he might have simply called it \"lunch.\"\u003c/p>\n\u003cp>At least, that's what I planned to call it.\u003c/p>\n\u003cp>I was suddenly overcome with the desire to ingest raw meat and egg, just like Pascal because he's always been much cooler than I am. And I liked the idea of making this dish by myself and for myself. I thought it might make me feel like some kind of food daredevil. Kind of like \u003ca href=\"http://www.travelchannel.com/TV_Shows/Bizarre_Foods\">Andrew Zimmern\u003c/a>, but with hair and without a travel budget.\u003c/p>\n\u003cp>If I had had the time, energy, and guts to take down a cow, I might have, but this is lunch we're talking about. I only had an hour I was willing to give over to this sudden craving. I didn't even consider coaxing an ultra-fresh egg from a chicken's cloaca. Maybe next time.\u003c/p>\n\u003cp>I was careful about the meat I purchased. I explained to the butcher what I was planning to do with it and she was kind enough to cut me a fresh, center piece of tenderloin. She wished me luck. I made a quick move over to the eggs, grabbed a baguette, and headed for the checkout line. Everything else I needed I had at home. I was in and out of the store in 10 minutes. Delightful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I returned home, I tossed the beef into the refrigerator, pulled out an already clean cutting board and scrubbed it again with hot, soapy water and a fresh sponge. The idea of giving myself a side order of e. coli seemed oddly unappetizing. So was the thought of salmonella from raw egg.\u003c/p>\n\u003cp>My desire for raw meat, however, was stronger than my fear of foodborne illness. Ruling out pregnancy as a possible reason for this urge, I made my lunch.\u003c/p>\n\u003cp>And it was absolutely delicious.\u003c/p>\n\u003cp>After doing the washing up, I read a tweet from another friend, who is not at all French, stating that \u003ca href=\"http://consumerist.com/2010/06/38700-lbs-of-ground-beef-recalled-for-possible-e-coli-contamination.html\">38,700 pounds of ground beef had just been recalled\u003c/a> from California and New York for possible E. Coli contamination.\u003c/p>\n\u003cp>Crap.\u003c/p>\n\u003cp>I did a little google search to refresh my memory as to what this little bacterium with business-like name could do to me:\u003c/p>\n\u003cp>\u003cstrong>ESCHERICHIA COLI O157:H7\u003c/strong>\u003c/p>\n\u003cp>Disease: Hemorrhagic colitis\u003cbr>\nSource: Serotype 0157:H7 toxin contracted by drinking water which contains raw sewage (usually during travel). Also, can occur in raw or rare ground beef and unpasteurized milk.\u003cbr>\nSymptoms (after eating): Onset: 3-4 days; severe abdominal cramps followed by diarrhea (often bloody), nausea, vomiting, fever lasting to 10 days. May require hospitalization. Possible complication-Hemolytic Uremic Syndrome (HUS), a urinary tract infection capable of causing kidney failure in children.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>I reminded myself that I was eating organic beef that I chopped myself on a clean surface with well-manicured hands, not factory-ground burger fodder. I calmed myself.\u003c/p>\n\u003cp>\"3 to 4 days, I thought. That means I can finish up the work week without vomiting on my guests.\" It was a most reassuring time delay, given the fact that I work in a restaurant. I could have my stomach cramps, fever, and other unpleasantness in the privacy of my own home over the weekend.\u003c/p>\n\u003cp>It's been three days since my lunch. I am now entering the window of symptom onset for E. Coli. I'll let you know how I do. Happily, I'm well out of the salmonella woods-- onset happens between 6 and 48 hours.\u003c/p>\n\u003cp>Remind me to write Pascal and ask him how he's doing.\u003c/p>\n\u003cp>\u003cstrong>Steak Tartare\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpUGs4zCPM.jpg\" alt=\"Steak Tartare\" title=\"Steak Tartare\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14594\">\u003c/p>\n\u003cp>If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\u003c/p>\n\u003cp>Sweat-soaked, sore-healing meat. Sounds delicious.\u003c/p>\n\u003cp>In \u003ca href=\"http://www.youtube.com/watch?v=QCg9JrHafMM\">Europe, France\u003c/a>* and Europe, Belgium, the dish is sometimes referred to as \u003cem>steak américain\u003c/em>. Why this moniker, I can't be absolutely certain but, given the fact that it's usually served in the same shape as an uncooked hamburger patty with a side of fries...\u003c/p>\n\u003cp>Don't quote me on that. It's pure conjecture.\u003c/p>\n\u003cp>I recommend getting your beef directly from a butcher, if that is at all possible. Tell him or her what you're going to make, so you have someone to blame should things go horribly wrong for you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4 hungry horsemen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound beef tenderloin, trimmed of silver skin, fat, horns, cow bell, and sinew.\u003c/p>\n\u003cp>Worcestershire sauce, as much as you like\u003c/p>\n\u003cp>Tabasco or other hot sauce, as much as you need\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>2 eggs, as fresh as possible.\u003c/p>\n\u003cp>\u003cstrong>Optional garnishes:\u003c/strong>\u003c/p>\n\u003cp>Cornichons, anchovies, minced red onion, Dijon mustard, capers, the telephone number of your nearest emergency room, Tums, crusty bread.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On an unimpeachably clean cutting board, mince your meat. Place in a pristine glass or ceramic bowl.\u003c/p>\n\u003cp>2. Add Worcestershire sauce, pepper sauce, salt and pepper. Mix gently, forming into two patties comme les Hambourgeois. Place each patty on a chilled plate and make a bit of a depression in the center of each.\u003c/p>\n\u003cp>3. Gently crack your eggs and remove the yolks, which will hopefully remain whole. Place one yolk in each of the meat depressions.\u003c/p>\n\u003cp>4. Serve with your desired accompaniments.\u003c/p>\n\u003cp>5. To consume, say your prayers and hope that you remembered to wash your hands with hot, soapy water. Next, break the yolk and let it ooze all over the meat, being careful not to think too much about the poor Tatar horses' saddle sores.\u003c/p>\n\u003cp>6. Sprinkle your desired condiments over this fine mess and mix to combine. Spread on pieces of crusty bread that are torn, not delicately sliced, or just eat with your hands and make manly grunting noises (women are especially encouraged to do this).\u003c/p>\n\u003cp>7. Stay within 50 feet of an unoccupied restroom for the next 3 to 4 days, just to be on the safe side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* If you don't know what I'm talking about here, I'm sorry, but I can't marry you. If you choose to watch the video, fast forward to 7:50. Thank you ever so.\u003c/p>\n\n","blocks":[],"excerpt":"If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\r\n\r\nSweat-soaked, sore-healing meat. Sounds delicious.","status":"publish","parent":0,"modified":1277446902,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":45,"wordCount":1121},"headData":{"title":"Steak Tartare: A Daredevil's Lunch | KQED","description":"If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\r\n\r\nSweat-soaked, sore-healing meat. Sounds delicious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Steak Tartare: A Daredevil's Lunch","datePublished":"2010-06-25T14:17:02.000Z","dateModified":"2010-06-25T06:21:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14593 http://blogs.kqed.org/bayareabites/?p=14593","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/25/steak-tartare-a-daredevils-lunch/","disqusTitle":"Steak Tartare: A Daredevil's Lunch","path":"/bayareabites/14593/steak-tartare-a-daredevils-lunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpwUMtklPM.jpg\" alt=\"Rare happy cow\" title=\"Rare happy cow\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14595\">Earlier this week, while tooling around on the Book of the Faces, I noticed that my friend Pascal posted photos of something he called \"Operation Tartare.\" Those less Parisian or simply less dramatically inclined than he might have simply called it \"lunch.\"\u003c/p>\n\u003cp>At least, that's what I planned to call it.\u003c/p>\n\u003cp>I was suddenly overcome with the desire to ingest raw meat and egg, just like Pascal because he's always been much cooler than I am. And I liked the idea of making this dish by myself and for myself. I thought it might make me feel like some kind of food daredevil. Kind of like \u003ca href=\"http://www.travelchannel.com/TV_Shows/Bizarre_Foods\">Andrew Zimmern\u003c/a>, but with hair and without a travel budget.\u003c/p>\n\u003cp>If I had had the time, energy, and guts to take down a cow, I might have, but this is lunch we're talking about. I only had an hour I was willing to give over to this sudden craving. I didn't even consider coaxing an ultra-fresh egg from a chicken's cloaca. Maybe next time.\u003c/p>\n\u003cp>I was careful about the meat I purchased. I explained to the butcher what I was planning to do with it and she was kind enough to cut me a fresh, center piece of tenderloin. She wished me luck. I made a quick move over to the eggs, grabbed a baguette, and headed for the checkout line. Everything else I needed I had at home. I was in and out of the store in 10 minutes. Delightful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I returned home, I tossed the beef into the refrigerator, pulled out an already clean cutting board and scrubbed it again with hot, soapy water and a fresh sponge. The idea of giving myself a side order of e. coli seemed oddly unappetizing. So was the thought of salmonella from raw egg.\u003c/p>\n\u003cp>My desire for raw meat, however, was stronger than my fear of foodborne illness. Ruling out pregnancy as a possible reason for this urge, I made my lunch.\u003c/p>\n\u003cp>And it was absolutely delicious.\u003c/p>\n\u003cp>After doing the washing up, I read a tweet from another friend, who is not at all French, stating that \u003ca href=\"http://consumerist.com/2010/06/38700-lbs-of-ground-beef-recalled-for-possible-e-coli-contamination.html\">38,700 pounds of ground beef had just been recalled\u003c/a> from California and New York for possible E. Coli contamination.\u003c/p>\n\u003cp>Crap.\u003c/p>\n\u003cp>I did a little google search to refresh my memory as to what this little bacterium with business-like name could do to me:\u003c/p>\n\u003cp>\u003cstrong>ESCHERICHIA COLI O157:H7\u003c/strong>\u003c/p>\n\u003cp>Disease: Hemorrhagic colitis\u003cbr>\nSource: Serotype 0157:H7 toxin contracted by drinking water which contains raw sewage (usually during travel). Also, can occur in raw or rare ground beef and unpasteurized milk.\u003cbr>\nSymptoms (after eating): Onset: 3-4 days; severe abdominal cramps followed by diarrhea (often bloody), nausea, vomiting, fever lasting to 10 days. May require hospitalization. Possible complication-Hemolytic Uremic Syndrome (HUS), a urinary tract infection capable of causing kidney failure in children.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>I reminded myself that I was eating organic beef that I chopped myself on a clean surface with well-manicured hands, not factory-ground burger fodder. I calmed myself.\u003c/p>\n\u003cp>\"3 to 4 days, I thought. That means I can finish up the work week without vomiting on my guests.\" It was a most reassuring time delay, given the fact that I work in a restaurant. I could have my stomach cramps, fever, and other unpleasantness in the privacy of my own home over the weekend.\u003c/p>\n\u003cp>It's been three days since my lunch. I am now entering the window of symptom onset for E. Coli. I'll let you know how I do. Happily, I'm well out of the salmonella woods-- onset happens between 6 and 48 hours.\u003c/p>\n\u003cp>Remind me to write Pascal and ask him how he's doing.\u003c/p>\n\u003cp>\u003cstrong>Steak Tartare\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpUGs4zCPM.jpg\" alt=\"Steak Tartare\" title=\"Steak Tartare\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14594\">\u003c/p>\n\u003cp>If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\u003c/p>\n\u003cp>Sweat-soaked, sore-healing meat. Sounds delicious.\u003c/p>\n\u003cp>In \u003ca href=\"http://www.youtube.com/watch?v=QCg9JrHafMM\">Europe, France\u003c/a>* and Europe, Belgium, the dish is sometimes referred to as \u003cem>steak américain\u003c/em>. Why this moniker, I can't be absolutely certain but, given the fact that it's usually served in the same shape as an uncooked hamburger patty with a side of fries...\u003c/p>\n\u003cp>Don't quote me on that. It's pure conjecture.\u003c/p>\n\u003cp>I recommend getting your beef directly from a butcher, if that is at all possible. Tell him or her what you're going to make, so you have someone to blame should things go horribly wrong for you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4 hungry horsemen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound beef tenderloin, trimmed of silver skin, fat, horns, cow bell, and sinew.\u003c/p>\n\u003cp>Worcestershire sauce, as much as you like\u003c/p>\n\u003cp>Tabasco or other hot sauce, as much as you need\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>2 eggs, as fresh as possible.\u003c/p>\n\u003cp>\u003cstrong>Optional garnishes:\u003c/strong>\u003c/p>\n\u003cp>Cornichons, anchovies, minced red onion, Dijon mustard, capers, the telephone number of your nearest emergency room, Tums, crusty bread.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On an unimpeachably clean cutting board, mince your meat. Place in a pristine glass or ceramic bowl.\u003c/p>\n\u003cp>2. Add Worcestershire sauce, pepper sauce, salt and pepper. Mix gently, forming into two patties comme les Hambourgeois. Place each patty on a chilled plate and make a bit of a depression in the center of each.\u003c/p>\n\u003cp>3. Gently crack your eggs and remove the yolks, which will hopefully remain whole. Place one yolk in each of the meat depressions.\u003c/p>\n\u003cp>4. Serve with your desired accompaniments.\u003c/p>\n\u003cp>5. To consume, say your prayers and hope that you remembered to wash your hands with hot, soapy water. Next, break the yolk and let it ooze all over the meat, being careful not to think too much about the poor Tatar horses' saddle sores.\u003c/p>\n\u003cp>6. Sprinkle your desired condiments over this fine mess and mix to combine. Spread on pieces of crusty bread that are torn, not delicately sliced, or just eat with your hands and make manly grunting noises (women are especially encouraged to do this).\u003c/p>\n\u003cp>7. Stay within 50 feet of an unoccupied restroom for the next 3 to 4 days, just to be on the safe side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* If you don't know what I'm talking about here, I'm sorry, but I can't marry you. If you choose to watch the video, fast forward to 7:50. Thank you ever so.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14593/steak-tartare-a-daredevils-lunch","authors":["5017"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_2035","bayareabites_12"],"tags":["bayareabites_4287","bayareabites_4289","bayareabites_1329","bayareabites_4288","bayareabites_2037","bayareabites_4286"],"label":"bayareabites"},"bayareabites_6803":{"type":"posts","id":"bayareabites_6803","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6803","score":null,"sort":[1253024266000]},"guestAuthors":[],"slug":"lunch-hour","title":"Lunch Hour","publishDate":1253024266,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few years ago, I worked at a law firm in the Financial District. Sometimes, I'd bring my lunch from home -- typically a sandwich or some leftover pasta, invariably an uninviting shade of its dinner-time self. More often than not though, I'd pick up food from the one of the delis, steam table salad bars, or assorted take-out spots studding the blocks winding around the 30-story office building where I worked. Save for the occasional hike up the hill to Chinatown or Ferry Building sojourn, by and large, this micro-community of eats was it for me. There was a \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a> outpost next to the lobby. I frequently enjoyed the chicken tortilla soup, usually in a bread bowl. There was a sandwich shop clinging to the other side of the building. I liked how the owner sliced avocados for my turkey sandwich: he popped out the pit, made six swift incisions, and fanned the contents out like waves along the expanse of a split dutch crunch roll caked in mayo. Then, both above and below layers of tomato, red onion, lettuce, and halved banana peppers, he carefully folded sheets of watery turkey so no errant bits flapped over the sides. The cross-section was beautiful, like stained glass, quite \u003ca href=\"http://scanwiches.com/\">Scanwich\u003c/a>-worthy. The sandwich, of course, tasted like most you get downtown for $5.25. I tried many others, and while a few slightly farther-flung establishments stood out for their fresh-carved leg meat, decent tomatoes, free cups of coleslaw, and the like, I went there again and again -- because I appreciated how the man sliced avocados, because the price was right, and, most importantly, because I could leave my desk, zip down the elevator, get a football-sized sub, and slip back into the confines of my closet-like office before a YouTube clip finished buffering.\u003c/p>\n\u003cp>There were also the self-service salad bars: piles of faux-fancy greens and their common accoutrements -- bacon bits, squishy cherry tomatoes, pre-packaged croutons, and drippy canned beans -- alongside lamp-warmed tubs of sorry-looked ravioli bathed in thin sauce, dried-out roasts, and other lackluster entrees, bacteria-friendly, all conveniently sold by the ounce. Despite my reoccurring health concerns, these places terrorized my wallet more often than my digestive tract. I'd go, stack a few deceptively heavy items in a plastic container, add a tuft or two of lettuce, grab a roll, and head over to the weigh station, where the listless cashier would declare, to my shock and horror, that I now owed upwards of $10 to the awful enterprise's greedy proprietor, money I could have put towards three days' worth of decent bread and cheese -- plus a few cold cans of beer after work.\u003c/p>\n\u003cp>Office workers are captive diners. Since people will pay more for convenient bad food in the middle of the day, lunch spots charged with feeding the downtown drones know their registers will ring regardless of how good their wares are. For every self-described foodie frantically mining for diamonds in the roughest of roughs, there are a dozen people who, at least for an hour or so, don't care.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/lees500.jpg\" alt=\"Lees Deli\" title=\"Lees Deli\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6805\">\u003cbr>\n\u003cem>A Lee's Deli. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>I once found bugs of indeterminable type floating in a huge styrofoam cylinder of wonton soup from \u003ca href=\"http://www.leesdeli.com/\">Lee's\u003c/a>, that ubiquitous chain of dirty delis with the heinous red signs and peanut butter sandwiches for $2.75. After pouring the half-gallon of buggy broth down the drain and rinsing out my mouth with diet Dr. Pepper, I telephoned the more seasoned co-worker who'd recommended I try the joint in the first place. She screeched over the phone: \"Dude, you're not supposed to get the soup!\" She emailed a few minutes later to say the salad bar was off-limits too -- I could go only for sandwiches, and just specific ones at that: Nothing involving meat, fish, or eggs rendered into salad form; nothing served hot. Another time, I ordered two slices of mushroom pizza from a weird cafe around the corner offering nearly every sort of lunch-like dish an unimaginative person might ponder gobbling. The guy behind the counter -- definitely not a pizzaiolo -- slipped the skinny, grease-mottled triangles into a to-go box of flat-screen proportions adorned with the visage of a portly, mustachioed man in a floppy chef's hat. One of the partners stood next to me on the elevator back up, and I, a little embarrassed, sweating profusely from the heat emanating off the gigantic pizza box, could have sworn he was smirking. The head partner at this firm was a older man on the brink of retirement. On my second day of work, his secretary pulled me aside in the hallway and whispered that he hated the smell of other people's food -- if I wanted to eat anything with a remotely pervasive odor at my desk, I'd need to be careful and keep the door closed so as not to incite his wrath. The head partner and I never actually spoke, but once I turned the corner of our shared hallway too quickly and almost ran into him -- holding in two hands a plastic bag sticky with fish sauce oozing from a carton of Thai noodles wrapped inside. He must have been in a hurry because he merely grunted and shook his head briskly before clomping off.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The morning I planned to write this blog, I woke up with a sore throat and the sniffles. I took the day off work. While I no longer toil in the upper reaches of a downtown office building, it felt disingenuous to write about eating at work when I was actually in bed, re-watching \u003ca href=\"http://www.imdb.com/title/tt0100150/\">\"Miller's Crossing,\"\u003c/a> scooping peach sorbet right out of the container. I started thinking about foods we eat when we're fighting a cold. Some people don't eat at all; others eat more than usual, seeking out remedies via sustenance in the form of garlic, citrus, dark mineral-rich greens, and bright red berries.\u003c/p>\n\u003cp>Like many, I crave soup when I'm ill, particularly those of a brutally spicy ilk. Until the restaurant churlishly (and curiously) tried to cut costs by halving the size of its soup containers, I was a big fan of \u003ca href=\"http://spicy-bite.com/\">Spicy Bite\u003c/a>'s Indo-Chinese hot-and-sour, a fusion-y concoction \u003ca href=\"http://en.wikipedia.org/wiki/L._E._Leone\">L. E. Leone\u003c/a> once deemed \"the spiciest, zaniest, most medicinal, and most maddeningly delicious bowl of soup ever.\" Most recently, I've sought out the Lao-style chicken soup from East Oakland's \u003ca href=\"http://www.yelp.com/biz/green-papaya-deli-oakland\">Green Papaya Deli\u003c/a>. The stock for this magnificent soup may have been leeched from the house-sized chicken in \u003ca href=\"http://www.amazon.com/Georges-Marvelous-Medicine-Roald-Dahl/dp/0141301112\">\"George's Marvelous Medicine\"\u003c/a> -- rich and wholly enveloping, as if a free-range fowl's most sparkling, soulful essence could be poured forth, pumped up through \u003ca href=\"http://guitargeek.com/rigview/223/\">J. Mascis' wall of amps\u003c/a>, and compressed down again to pool impatiently within the confines of an 8 oz. bowl. It arrives speckled with thin-sliced green onions and bony bits of bird floating throughout, shot through with enough lime to bring a sour yet warm catch to the back of the throat -- a wrecking ball for the curtains of mucus in your chest and the helmet of ache encircling your head. Of course, if you're well enough to take BART to Oakland in search of soup, you're probably well enough to go to work and get paid to sip a lesser tonic and nap under the desk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/sentinel500.jpg\" alt=\"The Sentinel\" title=\"The Sentinel\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-6807\">\u003cbr>\n\u003cem>The Sentinel. Photo by Aimee Shapiro\u003c/em> \u003c/p>\n\u003cp>When we're home sick, we're comforted by routine -- making smoothies, taking baths, chugging whiskey, and getting soup delivered. When we make it to work, we're governed by habit too. Apart from the way we like our avocados sliced, how we spend our lunch hour says a lot about our priorities. I've gone out of my way for \u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>'s delicious chickpea sandwich, but I'm too lazy and otherwise preoccupied to make a habit of it. Some people like to get together for lunch, to sit outside, eat something nice, and momentarily forget all about fuzzy computer screens and conference calls. Addicted to Facebook, others grab whatever's most convenient and haul it back to the office to spill over the computer keyboard. Some people run errands on their breaks because they know they won't have time after work. I used to religiously play basketball at the Y.M.C.A. during lunch. I'd leave at 11:45 a.m. and rush back by 1:20 p.m., still damp from the shower, wondering, almost on a daily basis, whether or not anyone important might have noticed my lengthy absence. Most days, I'd enter the lobby slowly, glancing around furtively, ready to fake a hobble should a supervising attorney approach and ask where I'd been for so long. Thankfully, I never had to stoop so low. I lived in a state of heightened anxiety, but at least the food was free. Yes, that's right -- the food was free. About halfway through my tour of duty at this office, I learned why no one ever seemed to actually eat lunch until after two. Every day, in at least two or three conference rooms spread out across three floors, groups of lawyers gathered for midday meetings. Lunch was inevitably served -- usually Chinese or catered deli sandwiches. When the meetings let out, the leftovers were supposed to be ferried to one of three main kitchens where they'd be divvied up by employees who happened to be passing through. In reality, however, receptionists with favored perspectives would send out curt email bulletins to a select group of staffers once the conference room doors had been flung open and the parade of suits had disappeared. In that short window of time -- after the lawyers had left, before an administrative assistant could arrive with a cart -- scavengers would descend. Once I learned this, I wheedled my way on to the list and made the next evolutionary leap -- from scrounging leftovers, to lazily buying takeout, to finally, gloriously, sustaining myself on food I did not pay for. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I quit.\u003c/p>\n\n","blocks":[],"excerpt":"Office workers are captive diners. Since people will pay more for convenient bad food in the middle of the day, lunch spots charged with feeding the downtown drones know their registers will ring regardless of how good their wares are. For every self-described foodie frantically mining for diamonds in the roughest of roughs, there are a dozen people who, at least for an hour or so, don't care.","status":"publish","parent":0,"modified":1253028895,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1718},"headData":{"title":"Lunch Hour | KQED","description":"Office workers are captive diners. Since people will pay more for convenient bad food in the middle of the day, lunch spots charged with feeding the downtown drones know their registers will ring regardless of how good their wares are. For every self-described foodie frantically mining for diamonds in the roughest of roughs, there are a dozen people who, at least for an hour or so, don't care.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lunch Hour","datePublished":"2009-09-15T14:17:46.000Z","dateModified":"2009-09-15T15:34:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6803 http://blogs.kqed.org/bayareabites/?p=6803","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/15/lunch-hour/","disqusTitle":"Lunch Hour","path":"/bayareabites/6803/lunch-hour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few years ago, I worked at a law firm in the Financial District. Sometimes, I'd bring my lunch from home -- typically a sandwich or some leftover pasta, invariably an uninviting shade of its dinner-time self. More often than not though, I'd pick up food from the one of the delis, steam table salad bars, or assorted take-out spots studding the blocks winding around the 30-story office building where I worked. Save for the occasional hike up the hill to Chinatown or Ferry Building sojourn, by and large, this micro-community of eats was it for me. There was a \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a> outpost next to the lobby. I frequently enjoyed the chicken tortilla soup, usually in a bread bowl. There was a sandwich shop clinging to the other side of the building. I liked how the owner sliced avocados for my turkey sandwich: he popped out the pit, made six swift incisions, and fanned the contents out like waves along the expanse of a split dutch crunch roll caked in mayo. Then, both above and below layers of tomato, red onion, lettuce, and halved banana peppers, he carefully folded sheets of watery turkey so no errant bits flapped over the sides. The cross-section was beautiful, like stained glass, quite \u003ca href=\"http://scanwiches.com/\">Scanwich\u003c/a>-worthy. The sandwich, of course, tasted like most you get downtown for $5.25. I tried many others, and while a few slightly farther-flung establishments stood out for their fresh-carved leg meat, decent tomatoes, free cups of coleslaw, and the like, I went there again and again -- because I appreciated how the man sliced avocados, because the price was right, and, most importantly, because I could leave my desk, zip down the elevator, get a football-sized sub, and slip back into the confines of my closet-like office before a YouTube clip finished buffering.\u003c/p>\n\u003cp>There were also the self-service salad bars: piles of faux-fancy greens and their common accoutrements -- bacon bits, squishy cherry tomatoes, pre-packaged croutons, and drippy canned beans -- alongside lamp-warmed tubs of sorry-looked ravioli bathed in thin sauce, dried-out roasts, and other lackluster entrees, bacteria-friendly, all conveniently sold by the ounce. Despite my reoccurring health concerns, these places terrorized my wallet more often than my digestive tract. I'd go, stack a few deceptively heavy items in a plastic container, add a tuft or two of lettuce, grab a roll, and head over to the weigh station, where the listless cashier would declare, to my shock and horror, that I now owed upwards of $10 to the awful enterprise's greedy proprietor, money I could have put towards three days' worth of decent bread and cheese -- plus a few cold cans of beer after work.\u003c/p>\n\u003cp>Office workers are captive diners. Since people will pay more for convenient bad food in the middle of the day, lunch spots charged with feeding the downtown drones know their registers will ring regardless of how good their wares are. For every self-described foodie frantically mining for diamonds in the roughest of roughs, there are a dozen people who, at least for an hour or so, don't care.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/lees500.jpg\" alt=\"Lees Deli\" title=\"Lees Deli\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6805\">\u003cbr>\n\u003cem>A Lee's Deli. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>I once found bugs of indeterminable type floating in a huge styrofoam cylinder of wonton soup from \u003ca href=\"http://www.leesdeli.com/\">Lee's\u003c/a>, that ubiquitous chain of dirty delis with the heinous red signs and peanut butter sandwiches for $2.75. After pouring the half-gallon of buggy broth down the drain and rinsing out my mouth with diet Dr. Pepper, I telephoned the more seasoned co-worker who'd recommended I try the joint in the first place. She screeched over the phone: \"Dude, you're not supposed to get the soup!\" She emailed a few minutes later to say the salad bar was off-limits too -- I could go only for sandwiches, and just specific ones at that: Nothing involving meat, fish, or eggs rendered into salad form; nothing served hot. Another time, I ordered two slices of mushroom pizza from a weird cafe around the corner offering nearly every sort of lunch-like dish an unimaginative person might ponder gobbling. The guy behind the counter -- definitely not a pizzaiolo -- slipped the skinny, grease-mottled triangles into a to-go box of flat-screen proportions adorned with the visage of a portly, mustachioed man in a floppy chef's hat. One of the partners stood next to me on the elevator back up, and I, a little embarrassed, sweating profusely from the heat emanating off the gigantic pizza box, could have sworn he was smirking. The head partner at this firm was a older man on the brink of retirement. On my second day of work, his secretary pulled me aside in the hallway and whispered that he hated the smell of other people's food -- if I wanted to eat anything with a remotely pervasive odor at my desk, I'd need to be careful and keep the door closed so as not to incite his wrath. The head partner and I never actually spoke, but once I turned the corner of our shared hallway too quickly and almost ran into him -- holding in two hands a plastic bag sticky with fish sauce oozing from a carton of Thai noodles wrapped inside. He must have been in a hurry because he merely grunted and shook his head briskly before clomping off.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The morning I planned to write this blog, I woke up with a sore throat and the sniffles. I took the day off work. While I no longer toil in the upper reaches of a downtown office building, it felt disingenuous to write about eating at work when I was actually in bed, re-watching \u003ca href=\"http://www.imdb.com/title/tt0100150/\">\"Miller's Crossing,\"\u003c/a> scooping peach sorbet right out of the container. I started thinking about foods we eat when we're fighting a cold. Some people don't eat at all; others eat more than usual, seeking out remedies via sustenance in the form of garlic, citrus, dark mineral-rich greens, and bright red berries.\u003c/p>\n\u003cp>Like many, I crave soup when I'm ill, particularly those of a brutally spicy ilk. Until the restaurant churlishly (and curiously) tried to cut costs by halving the size of its soup containers, I was a big fan of \u003ca href=\"http://spicy-bite.com/\">Spicy Bite\u003c/a>'s Indo-Chinese hot-and-sour, a fusion-y concoction \u003ca href=\"http://en.wikipedia.org/wiki/L._E._Leone\">L. E. Leone\u003c/a> once deemed \"the spiciest, zaniest, most medicinal, and most maddeningly delicious bowl of soup ever.\" Most recently, I've sought out the Lao-style chicken soup from East Oakland's \u003ca href=\"http://www.yelp.com/biz/green-papaya-deli-oakland\">Green Papaya Deli\u003c/a>. The stock for this magnificent soup may have been leeched from the house-sized chicken in \u003ca href=\"http://www.amazon.com/Georges-Marvelous-Medicine-Roald-Dahl/dp/0141301112\">\"George's Marvelous Medicine\"\u003c/a> -- rich and wholly enveloping, as if a free-range fowl's most sparkling, soulful essence could be poured forth, pumped up through \u003ca href=\"http://guitargeek.com/rigview/223/\">J. Mascis' wall of amps\u003c/a>, and compressed down again to pool impatiently within the confines of an 8 oz. bowl. It arrives speckled with thin-sliced green onions and bony bits of bird floating throughout, shot through with enough lime to bring a sour yet warm catch to the back of the throat -- a wrecking ball for the curtains of mucus in your chest and the helmet of ache encircling your head. Of course, if you're well enough to take BART to Oakland in search of soup, you're probably well enough to go to work and get paid to sip a lesser tonic and nap under the desk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/sentinel500.jpg\" alt=\"The Sentinel\" title=\"The Sentinel\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-6807\">\u003cbr>\n\u003cem>The Sentinel. Photo by Aimee Shapiro\u003c/em> \u003c/p>\n\u003cp>When we're home sick, we're comforted by routine -- making smoothies, taking baths, chugging whiskey, and getting soup delivered. When we make it to work, we're governed by habit too. Apart from the way we like our avocados sliced, how we spend our lunch hour says a lot about our priorities. I've gone out of my way for \u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>'s delicious chickpea sandwich, but I'm too lazy and otherwise preoccupied to make a habit of it. Some people like to get together for lunch, to sit outside, eat something nice, and momentarily forget all about fuzzy computer screens and conference calls. Addicted to Facebook, others grab whatever's most convenient and haul it back to the office to spill over the computer keyboard. Some people run errands on their breaks because they know they won't have time after work. I used to religiously play basketball at the Y.M.C.A. during lunch. I'd leave at 11:45 a.m. and rush back by 1:20 p.m., still damp from the shower, wondering, almost on a daily basis, whether or not anyone important might have noticed my lengthy absence. Most days, I'd enter the lobby slowly, glancing around furtively, ready to fake a hobble should a supervising attorney approach and ask where I'd been for so long. Thankfully, I never had to stoop so low. I lived in a state of heightened anxiety, but at least the food was free. Yes, that's right -- the food was free. About halfway through my tour of duty at this office, I learned why no one ever seemed to actually eat lunch until after two. Every day, in at least two or three conference rooms spread out across three floors, groups of lawyers gathered for midday meetings. Lunch was inevitably served -- usually Chinese or catered deli sandwiches. When the meetings let out, the leftovers were supposed to be ferried to one of three main kitchens where they'd be divvied up by employees who happened to be passing through. In reality, however, receptionists with favored perspectives would send out curt email bulletins to a select group of staffers once the conference room doors had been flung open and the parade of suits had disappeared. In that short window of time -- after the lawyers had left, before an administrative assistant could arrive with a cart -- scavengers would descend. Once I learned this, I wheedled my way on to the list and made the next evolutionary leap -- from scrounging leftovers, to lazily buying takeout, to finally, gloriously, sustaining myself on food I did not pay for. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then I quit.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6803/lunch-hour","authors":["5060"],"categories":["bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2696","bayareabites_1329"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","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?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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