Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie
Tomatoes: An Addiction (Early Girl Tomato Sauce)
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So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. 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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. 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I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Need a cookie fix? Find out where to get some of the most distinctive cookies in San Francisco, Oakland and Berkeley. ","status":"publish","parent":0,"modified":1503495815,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":3194},"headData":{"title":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie | KQED","description":"Need a cookie fix? Find out where to get some of the most distinctive cookies in San Francisco, Oakland and Berkeley. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie","datePublished":"2017-08-21T20:02:10.000Z","dateModified":"2017-08-23T13:43:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119847 https://ww2.kqed.org/bayareabites/?p=119847","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/21/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie/","disqusTitle":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/119847/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\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>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \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>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119847/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie","authors":["8"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_15434","bayareabites_833","bayareabites_14899","bayareabites_3150","bayareabites_2099","bayareabites_3147","bayareabites_15946"],"featImg":"bayareabites_120026","label":"source_bayareabites_119847"},"bayareabites_17187":{"type":"posts","id":"bayareabites_17187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17187","score":null,"sort":[1285091981000]},"guestAuthors":[],"slug":"tomatoes-an-addiction-early-girl-tomato-sauce","title":"Tomatoes: An Addiction (Early Girl Tomato Sauce)","publishDate":1285091981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\" alt=\"Early Girl Tomatoes\" title=\"Early Girl Tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17192\">\u003c/a>\u003cbr>\n\u003cem>24 lbs of Early Girl Tomatoes\u003c/em>\u003c/p>\n\u003cp>I have a confession to make: I've been on a bit of a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/13/14th-annual-kendall-jackson-heirloom-tomato-festival/\">tomato bender\u003c/a>. \u003c/p>\n\u003cp>I just can't help it. They are just so irresistible. I've been popping cherry tomatoes like pills, sneaking slices and dices of heirlooms into every meal, and lusting after \u003ca href=\"http://lickmyspoon.com/foodmusings/you-say-tomato-i-say-more-tomatoes/\">Early Girls\u003c/a>. \u003c/p>\n\u003cp>https://www.youtube.com/watch?v=thsTPNfKbRk\u003c/p>\n\u003cp>I recently came across this \u003cstrong>Mario Batali\u003c/strong> clip, and learned that there is a word for my ailment. The Italians call it \u003cstrong>\u003cem>Scorpacciata\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It means, essentially, a feeding frenzy…specifically, on something that is in season. In Batali's words, it's when something comes into season, and you \"go at it with a vengeance.\" You have it in every way that you can, you commit to it, you gorge on it, eating as much of it as possible, because in the real world, that one shining item is only available, in its prime deliciousness, for a small window of time.\u003c/p>\n\u003cp>Ah, see? The Italians have been doing it for so long, they have a whole word for it. That makes me feel better.\u003c/p>\n\u003cp>To help feed my feeding frenzy, I turned once again this year, to the \u003ca href=\"http://www.mariquita.com/events/BuyingClub.html\">Ladybug Truck\u003c/a>, Mariquita Farm's bulk buying club. I showed up early at the drop-off point (a.k.a. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>), and indulged in a lovely brunch al fresco to take the edge off.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/piccino-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/piccino-collage.jpg\" alt=\"Brunch at Piccino Cafe\" title=\"Brunch at Piccino Cafe\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-17194\">\u003c/a>\u003cbr>\n\u003cem>Brunch at Piccino Cafe\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit Bruschetta\u003c/strong> (chewy, crispy slices of house-made bread, slathered with honey butter and topped with roasted strawberries and pluots, basil, and a drizzle of crème fraiche) and \u003cstrong>Salsiccia Pizza\u003c/strong> (house-made sausage, red onions, mozzarella, topped with two perfectly soft-baked eggs) got me feeling pretty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9725.jpg\" alt=\"The Ladybug Truck\" title=\"The Ladybug Truck\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17191\">\u003c/a>\u003cbr>\n\u003cem>The Ladybug Truck\u003c/em>\u003c/p>\n\u003cp>And then my supplier came. Score. I procured my 24 pounds of Early Girl gold and got my canning underway. There is nothing in the world like pulling out a jar of canned fresh tomatoes in the dead of winter, and getting a little jolt of summer again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9729.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9729.jpg\" alt=\"Peeled tomatoes\" title=\"Peeled tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17193\">\u003c/a>\u003cbr>\n\u003cem>Peeled tomatoes\u003c/em>\u003c/p>\n\u003cp>I couldn't wait to taste my loot and made a batch of sauce right away for that night's dinner. A simple and utterly satisfying meal of angel hair pasta and \u003cstrong>Early Girl Tomato Sauce\u003c/strong>. This sauce is made with four ingredients: peeled Early Girls, a clove of garlic, a spoonful of sugar, and a splash of balsamic vinegar. Cross my heart, that's all you need. And here's a secret: add a little cream at the end and you've got \u003cstrong>Tomato Soup\u003c/strong>!\u003c/p>\n\u003cp>You may recall another recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/25/spaghetti-and-meatballs/\">Tomato (Butter) Sauce\u003c/a> I shared not long ago...well, I'm not saying that one tomato sauce is better than the other. I love them both the same, in different ways. Like jeans. There are skinny jeans, and there are comfy jeans. There are work jeans, and there are going-out jeans. I could carry this comparison on for a while, but I think you get the idea.\u003c/p>\n\u003cp>What I'm saying is…sometimes you need a little butter comfort in your life. And sometimes you need pure, fresh, healthy, goodness. \u003c/p>\n\u003cp>So, what are you waiting for? \u003cem>Farsi una scorpacciata\u003c/em>! Quick, before it's too late!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Early-Girl-Tomato-Sauce-09.04.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Early-Girl-Tomato-Sauce-09.04.10.jpg\" alt=\"Spaghetti with Early Girl Tomato Sauce\" title=\"Spaghetti with Early Girl Tomato Sauce\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17189\">\u003c/a>\u003cbr>\n\u003cem>Spaghetti with Early Girl Tomato Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Early Girl Tomato Sauce\u003c/strong>\u003cbr>\n\u003cem>As Bay Area gourmands like to say, it's all about the ingredients. These dry-farmed Early Girl tomatoes are so intense and sweet, they make for an incredibly simple, utterly delicious tomato sauce. I've also been known to add a splash of cream at the end and turn this into Tomato Soup!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to coat ½ pound spaghetti\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 1 quart container of peeled Early Girl tomatoes *\u003cbr>\n1 clove garlic, minced\u003cbr>\n1 tablespoon sugar\u003cbr>\n1 tablespoon balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat up a tablespoon of olive oil in a saucepan and add the minced garlic. Sautee to soften the garlic, making sure not to brown/burn.\u003cbr>\n2.\tPuree the tomatoes in a blender or food processor\u003cbr>\n3.\tAdd the tomatoes, sugar, and balsamic vinegar to the saucepan. Let simmer until sauce thickens. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* \u003cem>If you are working with fresh tomatoes, remove the skins by dropping the tomatoes in boiling water for 1 minute. Remove and run under cold water. You should then be able to easily peel the tomatoes. \u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":" I have a confession to make: I've been on a bit of a tomato bender.\r\n\r\nI just can't help it. They are just so irresistible. I've been popping cherry tomatoes like pills, sneaking slices and dices of heirlooms into every meal, and lusting after Early Girls. I recently came across this Mario Batali clip, and learned that there is a word for my ailment. The Italians call it \u003cem>Scorpacciata\u003c/em>.","status":"publish","parent":0,"modified":1440191072,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":726},"headData":{"title":"Tomatoes: An Addiction (Early Girl Tomato Sauce) | KQED","description":" I have a confession to make: I've been on a bit of a tomato bender.\r\n\r\nI just can't help it. They are just so irresistible. I've been popping cherry tomatoes like pills, sneaking slices and dices of heirlooms into every meal, and lusting after Early Girls. I recently came across this Mario Batali clip, and learned that there is a word for my ailment. The Italians call it Scorpacciata.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tomatoes: An Addiction (Early Girl Tomato Sauce)","datePublished":"2010-09-21T17:59:41.000Z","dateModified":"2015-08-21T21:04:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17187 http://blogs.kqed.org/bayareabites/?p=17187","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/","disqusTitle":"Tomatoes: An Addiction (Early Girl Tomato Sauce)","path":"/bayareabites/17187/tomatoes-an-addiction-early-girl-tomato-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\" alt=\"Early Girl Tomatoes\" title=\"Early Girl Tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17192\">\u003c/a>\u003cbr>\n\u003cem>24 lbs of Early Girl Tomatoes\u003c/em>\u003c/p>\n\u003cp>I have a confession to make: I've been on a bit of a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/13/14th-annual-kendall-jackson-heirloom-tomato-festival/\">tomato bender\u003c/a>. \u003c/p>\n\u003cp>I just can't help it. They are just so irresistible. I've been popping cherry tomatoes like pills, sneaking slices and dices of heirlooms into every meal, and lusting after \u003ca href=\"http://lickmyspoon.com/foodmusings/you-say-tomato-i-say-more-tomatoes/\">Early Girls\u003c/a>. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/thsTPNfKbRk'\n title='//www.youtube.com/embed/thsTPNfKbRk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>I recently came across this \u003cstrong>Mario Batali\u003c/strong> clip, and learned that there is a word for my ailment. The Italians call it \u003cstrong>\u003cem>Scorpacciata\u003c/em>\u003c/strong>.\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>It means, essentially, a feeding frenzy…specifically, on something that is in season. In Batali's words, it's when something comes into season, and you \"go at it with a vengeance.\" You have it in every way that you can, you commit to it, you gorge on it, eating as much of it as possible, because in the real world, that one shining item is only available, in its prime deliciousness, for a small window of time.\u003c/p>\n\u003cp>Ah, see? The Italians have been doing it for so long, they have a whole word for it. That makes me feel better.\u003c/p>\n\u003cp>To help feed my feeding frenzy, I turned once again this year, to the \u003ca href=\"http://www.mariquita.com/events/BuyingClub.html\">Ladybug Truck\u003c/a>, Mariquita Farm's bulk buying club. I showed up early at the drop-off point (a.k.a. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>), and indulged in a lovely brunch al fresco to take the edge off.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/piccino-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/piccino-collage.jpg\" alt=\"Brunch at Piccino Cafe\" title=\"Brunch at Piccino Cafe\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-17194\">\u003c/a>\u003cbr>\n\u003cem>Brunch at Piccino Cafe\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit Bruschetta\u003c/strong> (chewy, crispy slices of house-made bread, slathered with honey butter and topped with roasted strawberries and pluots, basil, and a drizzle of crème fraiche) and \u003cstrong>Salsiccia Pizza\u003c/strong> (house-made sausage, red onions, mozzarella, topped with two perfectly soft-baked eggs) got me feeling pretty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9725.jpg\" alt=\"The Ladybug Truck\" title=\"The Ladybug Truck\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17191\">\u003c/a>\u003cbr>\n\u003cem>The Ladybug Truck\u003c/em>\u003c/p>\n\u003cp>And then my supplier came. Score. I procured my 24 pounds of Early Girl gold and got my canning underway. There is nothing in the world like pulling out a jar of canned fresh tomatoes in the dead of winter, and getting a little jolt of summer again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9729.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9729.jpg\" alt=\"Peeled tomatoes\" title=\"Peeled tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17193\">\u003c/a>\u003cbr>\n\u003cem>Peeled tomatoes\u003c/em>\u003c/p>\n\u003cp>I couldn't wait to taste my loot and made a batch of sauce right away for that night's dinner. A simple and utterly satisfying meal of angel hair pasta and \u003cstrong>Early Girl Tomato Sauce\u003c/strong>. This sauce is made with four ingredients: peeled Early Girls, a clove of garlic, a spoonful of sugar, and a splash of balsamic vinegar. Cross my heart, that's all you need. And here's a secret: add a little cream at the end and you've got \u003cstrong>Tomato Soup\u003c/strong>!\u003c/p>\n\u003cp>You may recall another recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/25/spaghetti-and-meatballs/\">Tomato (Butter) Sauce\u003c/a> I shared not long ago...well, I'm not saying that one tomato sauce is better than the other. I love them both the same, in different ways. Like jeans. There are skinny jeans, and there are comfy jeans. There are work jeans, and there are going-out jeans. I could carry this comparison on for a while, but I think you get the idea.\u003c/p>\n\u003cp>What I'm saying is…sometimes you need a little butter comfort in your life. And sometimes you need pure, fresh, healthy, goodness. \u003c/p>\n\u003cp>So, what are you waiting for? \u003cem>Farsi una scorpacciata\u003c/em>! Quick, before it's too late!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Early-Girl-Tomato-Sauce-09.04.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Early-Girl-Tomato-Sauce-09.04.10.jpg\" alt=\"Spaghetti with Early Girl Tomato Sauce\" title=\"Spaghetti with Early Girl Tomato Sauce\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17189\">\u003c/a>\u003cbr>\n\u003cem>Spaghetti with Early Girl Tomato Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Early Girl Tomato Sauce\u003c/strong>\u003cbr>\n\u003cem>As Bay Area gourmands like to say, it's all about the ingredients. These dry-farmed Early Girl tomatoes are so intense and sweet, they make for an incredibly simple, utterly delicious tomato sauce. I've also been known to add a splash of cream at the end and turn this into Tomato Soup!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to coat ½ pound spaghetti\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 1 quart container of peeled Early Girl tomatoes *\u003cbr>\n1 clove garlic, minced\u003cbr>\n1 tablespoon sugar\u003cbr>\n1 tablespoon balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat up a tablespoon of olive oil in a saucepan and add the minced garlic. Sautee to soften the garlic, making sure not to brown/burn.\u003cbr>\n2.\tPuree the tomatoes in a blender or food processor\u003cbr>\n3.\tAdd the tomatoes, sugar, and balsamic vinegar to the saucepan. Let simmer until sauce thickens. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* \u003cem>If you are working with fresh tomatoes, remove the skins by dropping the tomatoes in boiling water for 1 minute. Remove and run under cold water. You should then be able to easily peel the tomatoes. \u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17187/tomatoes-an-addiction-early-girl-tomato-sauce","authors":["5037"],"categories":["bayareabites_12"],"tags":["bayareabites_8395","bayareabites_956","bayareabites_369","bayareabites_2099","bayareabites_8397","bayareabites_8396","bayareabites_455","bayareabites_453"],"label":"bayareabites"},"bayareabites_14021":{"type":"posts","id":"bayareabites_14021","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14021","score":null,"sort":[1276435102000]},"guestAuthors":[],"slug":"roses-for-summer","title":"Rosés for Summer","publishDate":1276435102,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-14265\" title=\"rose wine\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/rose-wine500.jpg\" alt=\"rose wine\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Welcome to National Rosé Month! Or so it seems, to scan the wine section of any newspaper in June. Wine writers treat rosés like Emily Post treats white shoes: dusted off for Memorial Day, retired on Labor Day, perfect for summer but verboten from September to May. Even as they tout the growing popularity of rosés among both consumers and winemakers, the once-a-year rosé roundups rarely appear in any month but this one, making drinking pink synonymous with the reappearance of Speedos on Dolores Beach and speedboats on Clear Lake: a drink for vacationland and summer shares, poured poolside, lakeside, out on the deckside.\u003c/p>\n\u003cp>And with good reason, frankly: while a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Like a summer romance, these are wines of instant enchantment, capturing the bliss of a moment. There's just something kissable about a rosé, something that makes you want to pucker up, put the glass to your lips, and laugh.\u003c/p>\n\u003cp>Fresh, light, a little racy, with a jazzy red-fruit profile that dips from strawberries to cherries to thirst-quenching watermelon: that's your typical Mediterranean-ready rosé, and the type I like best for my summer sipping. For one like this, look no further than \u003cb>Domaine de la Fouquette's Cuvee Rosée d'Aurore\u003c/b> ($16.50), made in Provence from a blend of 65% grenache, 35% cinsault, and 5% rolle grapes. Pale salmon in the glass, it balances its watermelon bounce with a smooth white-linen crispness that keeps it fresh and pleasing from sip to sip.\u003c/p>\n\u003cp>Jeff Diamond, owner of \u003ca href=\"http://www.farmsteadcheesesandwines.com\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda, drinks rosé at home all year round. \"85% of the time, if I come home and my wife's got a glass in her hand, it's going to be a rosé,\" says Jeff, pointing out her particular favorite, the \u003cb>Domaine de la Mordorée Tavel\u003c/b> ($28).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tavel, of course, is an A.O.C. region in southern France where nothing but rose is made, and the grapes for this wine are not just grown in Tavel but grown biodynamically by what Diamond dubs \"the best Rhône producer on the planet.\" The end result? A supple, meaty rosé, nearly magenta, that's a smooth, suave dinner-party companion to grilled lamb or salmon. It's a rosé to convert even the hardiest of red-wine drinkers. \"In our house, we probably go through 7 or 8 cases a year of this,\" notes Diamond. (More for weekday drinking is the Domaine de la Mordoreé's Cotes du Rhône: light and balanced, a very nice food wine, and at $18, ten dollars further down the splurge scale.)\u003c/p>\n\u003cp>\"For the stores, we stock up on rosés for the summer, but we sell them all year around. It's exceedingly versatile; it goes with all the things whites go with, and some of the things reds go with,\" especially anything that teeters between salty and sweet, like ham. The shop's selection can range from a dozen up to 20 different varieties, generally all European-made. Right now, the best-seller is \u003cb>Domaine Sorin Terra Amata\u003c/b> another grenache-dominated, good-value blend from the Côtes de Provence.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.heartsf.com\">Heart\u003c/a> wine bar on Valencia, the menu offers not just one but two pink sparklers. Trying strenuously to veer away from its Sex & the City implications, the writeup for \u003cb>Wilfrid Rousse Chinon Rose de Saignée\u003c/b> warns \"Call it blush and get smacked. And it's DRY.\" For the \u003cb>German Gilabert Rose Cava\u003c/b>, it's \"Champagne-Snobbery+Girliness=Rose Cava.\"\u003c/p>\n\u003cp>And while I wouldn't agree that only snobbery stands between real French Champagne and Spanish Cava, if you're going to drink pink bubbles in a place that serves their wine in jam jars, you might as well stick to cava.\u003c/p>\n\u003cp>Looking for something a little more grown-up? Head over to \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a> and order a glass of Donkey and Goat Grenache Gris Rosé, made by a Berkeley winemaking couple from Mendocino grapes and a delectable match to their Baltimore crab fluffs or buttermilk fried chicken in black-pepper gravy.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.piccinocafe.com\">Piccino\u003c/a>, the neighbors in Dogpatch will be toasting Dad by drinking pink for the restaurant's annual rosé fest, on Sunday June 20th from noon-5pm. As always, there will be numerous rosés to try, matched with a pink-friendly menu. (Expect some seafood to go with the usual pizzas, contorni, and salads.)\u003c/p>\n\u003cp>At Farmstead Cheeses and Wine, there will be a special tastings of rosés at the end of the month, in the Montclair store on June 25 from 5:30-7:30pm and in Alameda on June 26th from 2:30-4:30pm.\u003c/p>\n\u003cp>Even the posh Bordeaux lovers over at Emeryville's \u003ca href=\"http://www.premiercru.net/premier/home/Welcome.do;jsessionid=EE6C597DB3FE2A467256ED9DA908BE05\">Premier Cru\u003c/a> loosen up a little come summertime. But not so much that they lose their European focus. Writes James Gillerman,\u003c/p>\n\u003cblockquote>\u003cp>Yes, I have had very pleasant rosé wines from Sancerre (pinot noir), from New Zealand, from Napa, from Bordeaux (cabernet sauvignon and merlot primarily), from Marsannay in Burgundy (pinot noir again), but I always seem to return to the wines of Tavel and Bandol, perhaps a few other southern Rhone appellations for the most reliably satisfying examples.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Right now, the shop is offering several roses from the south of France, including Domaine Tempier Bandol Rose '09 ($24.99), the classic rosé lover's rosé. Writes Gillerman, \"I like this release vintage after vintage. Consistently one of the best roses out there on the market. Primarily Mourvedre, with a smattering of other grapes thrown in.\" Also on the shelves are two affordable summer quaffers from Provence's Chateau Paradis, Terre de Provence Rosé ($11.99) and Terres des Anges Rosé ($13.99), both made from a blend of cabernet sauvignon and syrah.\u003c/p>\n\n","blocks":[],"excerpt":"While a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Sparkling or still, French or domestic, rose is summer's prettiest and most versatile drink.","status":"publish","parent":0,"modified":1551224156,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1033},"headData":{"title":"Rosés for Summer | KQED","description":"While a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Sparkling or still, French or domestic, rose is summer's prettiest and most versatile drink.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rosés for Summer","datePublished":"2010-06-13T13:18:22.000Z","dateModified":"2019-02-26T23:35:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14021 http://blogs.kqed.org/bayareabites/?p=14021","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/13/roses-for-summer/","disqusTitle":"Rosés for Summer","path":"/bayareabites/14021/roses-for-summer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-14265\" title=\"rose wine\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/rose-wine500.jpg\" alt=\"rose wine\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Welcome to National Rosé Month! Or so it seems, to scan the wine section of any newspaper in June. Wine writers treat rosés like Emily Post treats white shoes: dusted off for Memorial Day, retired on Labor Day, perfect for summer but verboten from September to May. Even as they tout the growing popularity of rosés among both consumers and winemakers, the once-a-year rosé roundups rarely appear in any month but this one, making drinking pink synonymous with the reappearance of Speedos on Dolores Beach and speedboats on Clear Lake: a drink for vacationland and summer shares, poured poolside, lakeside, out on the deckside.\u003c/p>\n\u003cp>And with good reason, frankly: while a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Like a summer romance, these are wines of instant enchantment, capturing the bliss of a moment. There's just something kissable about a rosé, something that makes you want to pucker up, put the glass to your lips, and laugh.\u003c/p>\n\u003cp>Fresh, light, a little racy, with a jazzy red-fruit profile that dips from strawberries to cherries to thirst-quenching watermelon: that's your typical Mediterranean-ready rosé, and the type I like best for my summer sipping. For one like this, look no further than \u003cb>Domaine de la Fouquette's Cuvee Rosée d'Aurore\u003c/b> ($16.50), made in Provence from a blend of 65% grenache, 35% cinsault, and 5% rolle grapes. Pale salmon in the glass, it balances its watermelon bounce with a smooth white-linen crispness that keeps it fresh and pleasing from sip to sip.\u003c/p>\n\u003cp>Jeff Diamond, owner of \u003ca href=\"http://www.farmsteadcheesesandwines.com\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda, drinks rosé at home all year round. \"85% of the time, if I come home and my wife's got a glass in her hand, it's going to be a rosé,\" says Jeff, pointing out her particular favorite, the \u003cb>Domaine de la Mordorée Tavel\u003c/b> ($28).\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>Tavel, of course, is an A.O.C. region in southern France where nothing but rose is made, and the grapes for this wine are not just grown in Tavel but grown biodynamically by what Diamond dubs \"the best Rhône producer on the planet.\" The end result? A supple, meaty rosé, nearly magenta, that's a smooth, suave dinner-party companion to grilled lamb or salmon. It's a rosé to convert even the hardiest of red-wine drinkers. \"In our house, we probably go through 7 or 8 cases a year of this,\" notes Diamond. (More for weekday drinking is the Domaine de la Mordoreé's Cotes du Rhône: light and balanced, a very nice food wine, and at $18, ten dollars further down the splurge scale.)\u003c/p>\n\u003cp>\"For the stores, we stock up on rosés for the summer, but we sell them all year around. It's exceedingly versatile; it goes with all the things whites go with, and some of the things reds go with,\" especially anything that teeters between salty and sweet, like ham. The shop's selection can range from a dozen up to 20 different varieties, generally all European-made. Right now, the best-seller is \u003cb>Domaine Sorin Terra Amata\u003c/b> another grenache-dominated, good-value blend from the Côtes de Provence.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.heartsf.com\">Heart\u003c/a> wine bar on Valencia, the menu offers not just one but two pink sparklers. Trying strenuously to veer away from its Sex & the City implications, the writeup for \u003cb>Wilfrid Rousse Chinon Rose de Saignée\u003c/b> warns \"Call it blush and get smacked. And it's DRY.\" For the \u003cb>German Gilabert Rose Cava\u003c/b>, it's \"Champagne-Snobbery+Girliness=Rose Cava.\"\u003c/p>\n\u003cp>And while I wouldn't agree that only snobbery stands between real French Champagne and Spanish Cava, if you're going to drink pink bubbles in a place that serves their wine in jam jars, you might as well stick to cava.\u003c/p>\n\u003cp>Looking for something a little more grown-up? Head over to \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a> and order a glass of Donkey and Goat Grenache Gris Rosé, made by a Berkeley winemaking couple from Mendocino grapes and a delectable match to their Baltimore crab fluffs or buttermilk fried chicken in black-pepper gravy.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.piccinocafe.com\">Piccino\u003c/a>, the neighbors in Dogpatch will be toasting Dad by drinking pink for the restaurant's annual rosé fest, on Sunday June 20th from noon-5pm. As always, there will be numerous rosés to try, matched with a pink-friendly menu. (Expect some seafood to go with the usual pizzas, contorni, and salads.)\u003c/p>\n\u003cp>At Farmstead Cheeses and Wine, there will be a special tastings of rosés at the end of the month, in the Montclair store on June 25 from 5:30-7:30pm and in Alameda on June 26th from 2:30-4:30pm.\u003c/p>\n\u003cp>Even the posh Bordeaux lovers over at Emeryville's \u003ca href=\"http://www.premiercru.net/premier/home/Welcome.do;jsessionid=EE6C597DB3FE2A467256ED9DA908BE05\">Premier Cru\u003c/a> loosen up a little come summertime. But not so much that they lose their European focus. Writes James Gillerman,\u003c/p>\n\u003cblockquote>\u003cp>Yes, I have had very pleasant rosé wines from Sancerre (pinot noir), from New Zealand, from Napa, from Bordeaux (cabernet sauvignon and merlot primarily), from Marsannay in Burgundy (pinot noir again), but I always seem to return to the wines of Tavel and Bandol, perhaps a few other southern Rhone appellations for the most reliably satisfying examples.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Right now, the shop is offering several roses from the south of France, including Domaine Tempier Bandol Rose '09 ($24.99), the classic rosé lover's rosé. Writes Gillerman, \"I like this release vintage after vintage. Consistently one of the best roses out there on the market. Primarily Mourvedre, with a smattering of other grapes thrown in.\" Also on the shelves are two affordable summer quaffers from Provence's Chateau Paradis, Terre de Provence Rosé ($11.99) and Terres des Anges Rosé ($13.99), both made from a blend of cabernet sauvignon and syrah.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14021/roses-for-summer","authors":["5038"],"categories":["bayareabites_50","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_16318","bayareabites_16319","bayareabites_2099","bayareabites_261","bayareabites_14748"],"label":"bayareabites"},"bayareabites_7310":{"type":"posts","id":"bayareabites_7310","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7310","score":null,"sort":[1255377178000]},"guestAuthors":[],"slug":"devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","title":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own","publishDate":1255377178,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dogpatch-300.jpg\" alt=\"dogpatch neighborhood in san francisco\" title=\"dogpatch neighborhood in san francisco\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-7347\">\u003cem>Men's Journal\u003c/em> recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. Where the heavy industry used to be, a burgeoning arts district and dining scene has popped up--particularly around the intersection of 22nd and 3rd. In 2003, the neighborhood was voted an official historic district of San Francisco--helped by the fact that it was relatively untouched by the 1906 earthquake and fire. \u003c/p>\n\u003cp>The Dogpatch is a nine square-block area below and to the East of Potrero Hill. More specifically, it's bounded by Mariposa Street to the North, Tubbs Street (23rd) to the South, Highway 280 to the West, and Illinois Street to the East. Part of its growth and popularity can certainly be attributed to its proximity to Potrero Hill, SOMA and downtown--and to the lightrail constructed a few years ago. Currently there is a lively debate regarding land-use issues, and worker's cottages and historic homes are being overshadowed by loft-style condos and the looming biotech industry. But never fear: its gritty, urban veneer is alive and well. So before you try to predict what will become of one of the last authentic neighborhoods in San Francisco, cruise around the Dogpatch for a handcrafted latte, a quaint Sunday brunch, or a sandwich at a pop-up lunch venue.\u003cbr clear=\"all\">\u003cbr>\n \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/piccino-coffee-500.jpg\" alt=\"piccino coffee bar\" title=\"piccino coffee bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7348\">\u003c/p>\n\u003cp>\u003cstrong>Piccino Coffee Bar:\u003c/strong> My favorite city is Paris. And on the rare San Francisco afternoon, strolling along a quiet side street, discovering a sweet little bakery or street-side flower shop, I’ll have a \"Paris\" moment. I had such a moment recently while aimlessly walking around the Dogpatch listening to the new \"Where the Wild Things Are\" soundtrack (amazing) and marveling at the unusually hot temperature (like close neighbor Potrero Hill, the Dogpatch is often the sunniest, warmest spot in the city). The first thing to notice about Piccino Coffee Bar is its minimalism: it's essentially a coffee counter with a small but lovely selection of crumbly scones, biscotti, muffins, housemade yogurt, hardboiled farm-fresh eggs, and grab-and-go sandwiches. And of course, coffee--and Blue Bottle coffee, at that. There isn't any seating and they have a big front window that opens in the afternoons, releasing wafts of richly roasted coffee.\u003c/p>\n\u003cp>It's always really nice when you fall in love with a spot only to learn later that they're committed to using sustainable products and sourcing from local artisans whenever possible--and that they deeply care about their impact on the community. Such is the case with Piccino Coffee Bar. A few of the local vendors they use include Fatted Calf, Andante Diary, Prather Ranch, and Star Route Farms. The standout beverage? The mocha. And let me just say I'm really not a mocha kind of girl. As I enter my (gasp) 30's, I need the strong punch of black coffee in the morning--or sometimes I'll opt for the occasional Americano or latte. But a mocha always seems more like dessert, more frivolous than utilitarian. However, Piccino's isn't cloyingly sweet and still tastes of strong, bold espresso. So many other coffeehouses rely on chocolate made with added sugars and thickeners, but Piccino Coffee Bar uses a special Recchiuti chocolate blend specially designed for them. They actually hand melt it in your cup. Last time I checked, Starbucks wasn't providing that service. And I love that they're not messing around with the caffeine: a small 8 oz. latte automatically comes with two shots. That's what I’m talking about first thing Monday morning. \u003c/p>\n\u003cp>To remember what a neighborhood coffee shop is really like, stroll into Piccino Coffee Bar. It's not fast, the whole ordering process is a little disorganized, you may wonder why they don’t have more than one person making drinks. But quaint, legitimate neighborhood coffee shops that focus on the quality and the craft of the drink are a dying breed. Do yourself a favor: remind yourself what they're like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.piccinocafe.com/\">Piccino Coffee Bar\u003c/a>\u003cbr>\n801 22nd St., SF\u003cbr>\n(415) 824-4224\u003cbr>\nHours: Mon.-Fri. 7am-5pm; Sat.-Sun. 8am-5pm\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/kitchenette-500.jpg\" alt=\"kitchenette SF\" title=\"kitchenette SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7353\">\u003c/p>\n\u003cp>\u003cstrong>Kitchenette SF\u003c/strong>\u003cbr>\nLunch is having its day in the sun right now. Whether you prefer the carts, counters, bike delivery salumi dudes--it's all out there. But you also get the sense that, while unique and undeniably cool, many of these trends are fleeting. However, Douglas Monsalud and crew at Kitchenette SF serve beautifully constructed sandwiches, a few side salads, a \"cookie of the moment,\" and a housemade beverage from a menu that changes daily--and I can guarantee you, they're here to stay. While the location is unassuming (a loading dock in an industrial strip in the Dogpatch), the food is anything but.\u003c/p>\n\u003cp>I invited my dad to come along and get a bite to eat recently. He appreciates new neighborhoods, thoughtful food, and innovative design--and I'd heard that Kitchenette SF had all three. Now, first things first: it's tucked away and not easy to find. But sometimes the things you have to really search for taste all the sweeter. We ended up parking before we spotted it, opting to find it on foot rather than driving around the block...again. You'll know you're getting warmer when you see a chalkboard sign out on the sidewalk. Cruise into the loading dock where smells of warm cookies commingle with the noises of businesses unloading goods and trucks backing in to make a delivery. There are some stairs leading into Kitchenette SF's loading dock and a little counter displaying the daily specials. After you order, linger and wait for your name to be called or head down the steps to snag a coveted bench, scattered haphazardly amongst the concrete below. It's all very urban. It's a little hipster. If the food weren’t good, I might think it was a little too cool for school. \u003c/p>\n\u003cp>I ordered the Marin Sun Farms' pork schnitzel sandwich with braised cabbage and pink lady apples, a peanut butter/butterscotch cookie, and organic strawberry soda with local seltzer. We shared a bag of 4505 chicharrones (ah, after being a vegetarian for twelve years, nothing makes up for lost time like a bag of salty pig skin). The sandwich had a perfect balance of flavors: a crunch and sweetness from the apple, a little kick from the braised cabbage, a light and chewy Acme roll. Although I write about food often, I can't say that sandwiches often bowl me over. That being said, I talked about this sandwich for days afterwards.\u003c/p>\n\u003cp>More recently, I snuck away from work and ordered the \"Warehouse Picnic,\" consisting of fried Rocky Jr. chicken, a deviled egg, potato salad, corn-jalapeno salad, pasta salad with tomato vinaigrette, farmstead cheese, and Acme bread. Summer perfectly encapsulated in a box. Kitchenette SF has seriously redefined fast food. It's all organic, and most of the ingredients are sourced from local farms--Monsalud says he actually hits up the farms on his days off and, in addition to knowing where the food comes from, he often even knows which row! There's a very deep connection to the origin and meaning of the food they serve--and it shows. Check their website or twitter feed to get information on the daily menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchenettesf.com\">Kitchenette SF\u003c/a>\u003cbr>\n958 Illinois, SF.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/kitchenettesf\">@kitchenettesf\u003c/a>\u003cbr>\n Hours: Mon.-Fri., 11:30am-1:30pm \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-interior-300.jpg\" alt=\"serpentine interior\" title=\"serpentine interior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7356\">\u003c/p>\n\u003cp>\u003cstrong>Serpentine\u003c/strong>\u003cbr>\nMy friend Anthony was visiting from New York about a month ago, and I was trying to show him a very authentic San Francisco beyond the obvious tourist attractions. Anthony's a little hipster. You know the type: tight jeans, spectacles, deliberately messy hair, and a faux-leather satchel bag. So I was trying to introduce him to spots that were a little edgy, a little grungy, a little off the radar. Enter: the Dogpatch and Serpentine. \u003c/p>\n\u003cp>Owned by Erin Rooney (of Slow Club fame), Serpentine is located in the former warehouse of a tin-can factory boiler's room. Because of its high ceilings, large windows, and sea glass fixtures, it almost feels more like a large artist's loft rather than a bustling place of business. Adding to that whimsical feeling: much of the normal din of a restaurant is missing. Mid-day on a sunny Sunday and it was crowded but strangely quiet. It's got to have something to do with the acoustics of the building--regardless, I have to say, with constant refills of coffee and good conversation, we could've sat there all day enjoying the peaceful morning. \u003c/p>\n\u003cp>Now, for the food. I am often prone to hyperbole. I'm not sure where I got this trait, but for those that know me, it's a very real fact. But believe me when I tell you that the dish I had at Serpentine was the most perfect brunch dish I've ever had. Although their menu is seasonal, the \"Red Flannel Hash\" seems to be a staple. It consists of chunks of beautifully roasted beets, potatoes, Prather Ranch beef brisket, two poached eggs, and spinach. It's filling but not in a 'stack of pancakes' kind of way. More in a fresh, balanced, satiated kind of way. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-redhash-500.jpg\" alt=\"Serpentine red flannel hash\" title=\"Serpentine red flannel hash\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7362\">\u003c/p>\n\u003cp>We also tried the Alaskan sockeye salmon benedict with fried green tomatoes, pickled red onion, and lemon cucumber. We were definitely bummed that the fried green tomatoes were noticeably absent, but the salmon was cooked perfectly and the hollandaise sauce was surprisingly light and creamy. We also tried the buckwheat strawberry pancakes. Now I'm one of those people that doesn't like to order something at a restaurants that I can make well at home. Pancakes fall into that category. But something is different about Serpentine's flapjacks: they actually have large pieces of strawberry cooked into them, and are served with lots of butter and incredibly rich syrup. \u003c/p>\n\u003cp>All in all, the food was seasonal, conscious, and well executed. This may be my new favorite brunch spot as it seems the usual see-and-be-seen weekend crowd hasn't yet descended, so there isn't an obscenely long wait and you don't feel guilty lingering over numerous cups of coffee. Which is exactly what we did. Anthony went back to Brooklyn satiated--and hungry to return.\u003c/p>\n\u003cp>\u003ca href=\"http://serpentinesf.com\">Serpentine\u003c/a>\u003cbr>\n2495 3rd St., SF.\u003cbr>\n(415) 252-2000\u003cbr>\nHours:\u003cbr>\nBrunch: Sat and Sun: 10:00am-2:30pm\u003cbr>\nLunch: Mon - Fri: 11:30am-2:30pm\u003cbr>\nDinner: Tues - Sat: 6:00pm-10:00pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-exterior-500.jpg\" alt=\"Just For You exterior\" title=\"Just For You exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7357\">\u003c/p>\n\u003cp>\u003cstrong>Just For You Cafe\u003c/strong>\u003cbr>\nI've been on a bit of a beignet binge lately. Blame it on the cooler mornings and evenings, the fact I'm training for a marathon and feel entitled to eat whatever (and whenever I'd like), or the depressing economy--whatever the reason, I've been turning to little fried pillows of dough for comfort. \u003c/p>\n\u003cp>And Just For You Cafe is coming through for me. This neighborhood spot used to be located on 18th St. in Potrero Hill, but in 2002 they moved to their current location in the Dogpatch. Their tagline: \"We served slow food before it was popular.\" And they're not kidding: they use local charcuterie and Zoe's all natural meats, eggs from Petaluma farms, the bread they don't make on-site they buy from Acme, and the seafood and produce is mostly all local. Their emphasis is on Southern and American style cooking, with specialties like Hatch green chili huevos rancheros, creamy grits, and Creole crab cakes. \u003c/p>\n\u003cp>A few weeks ago, I was over that way visiting a friend and we decided to pop in after seeing the prominent \"Beignets\" sign in the window. It was pretty darn crowded--people bring their dogs, toddlers, the Sunday paper, out-of-town parents...and all gather waiting for a table indoors. Thankfully they provide a free coffee cart outside so you can fill up a cup and hang out on the curb. Life could be much worse.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-beignet-500.jpg\" alt=\"Just For You beignets\" title=\"Just For You beignets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7359\">\u003c/p>\n\u003cp>We waited about a half hour, and were eventually seated at this little booth table all the way to the back of the restaurant. Right by the kitchen--on an unusually hot day. Nothing like a little sweat on the brow to inspire heavy beignet consumption. But we managed. Just For You Cafe serves a plate of three beignets, self-proclaimed \"fresh, fluffy pillows of perfection.\" I would have to agree. While their beignets definitely have a little more heft than others served throughout the city, they are worth the trip. After years and years in business, they've perfected the perfect dusting of powdered sugar and the light brown, buttery exterior. Eat them right when they arrive warm: our table noticed once they cooled down, they became a bit chewy (not really what you want in your \"fluffy pillow of perfection\"). \u003c/p>\n\u003cp>In addition to our little pockets of fried dough, we tried the \"Crabby Bennie,\" Louisiana sausage, and biscuits. The Creole crabcake atop the traditional eggs benedict rocked. I love a good crabcake--and they're surprisingly tough to find. But here it's all about the crab (versus all about the breadcrumbs, leaving you wondering if there's even any crab present). And the biscuits, while we both felt they could've been lighter and flakier, had a nice crumb and traditional baking soda flavor. So while it looks like a typical greasy spoon from the outside (and inside, really), this little diner's got class. Owner Arienne Landry's proving that, with quality ingredients and local products, Southern comfort food can be mastered right here in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\">Just For You Cafe\u003c/a>\u003cbr>\n732 22nd, SF.\u003cbr>\n(415) 647-3033\u003cbr>\nHours: Mon.-Tue. 7:30 a.m.-3:00 p.m.\u003cbr>\nWed.-Fri. 7:30 a.m.-9:00 p.m. (now serving dinner)\u003cbr>\nSat.-Sun. 8:00 a.m.-3:00 p.m.\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe:\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Oatmeal Cookies w/Butterscotch Chips\u003c/strong>\u003cbr>\nFrom Kitchenette SF\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7.5 oz butter\u003cbr>\n6 7/8 oz organic sugar\u003cbr>\n6 7/8 oz brown sugar\u003cbr>\n6 2/3 oz. peanut butter\u003cbr>\n2/3 oz. vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n4 2/3 oz. oats\u003cbr>\n10 oz. organic flour\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 tsp. baking powder\u003cbr>\n1 tsp salt\u003cbr>\n10 oz butterscotch chips\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003cbr>\nCream together the butter, sugars, peanut butter, and vanilla extract. Beat in eggs one at a time. Stir in the remaining ingredients, mixing completely. Use an ice cream scoop to make portion cookies onto a lined cookie sheet.\u003c/p>\n\u003cp>\u003cstrong>Small Cookies:\u003c/strong> Bake in a still oven (375 degrees) for 6-8 minutes, rotating the pan for even cooking.\u003cbr>\n\u003cstrong>Larger Cookies:\u003c/strong> bake at 350 degrees for 9-12 minutes.\u003c/p>\n\u003cp>\u003cstrong>Other Spots to Pop Into:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Cafe\u003c/a>: 2526 3rd St., SF. (415) 648-3770\u003cbr>\n\u003ca href=\"http://sundancecoffeesf.com/\">Sundance Coffee\u003c/a>: 2293 3rd St., SF. (415) 503-1446\u003cbr>\n\u003cstrong>The New Spot\u003c/strong>: 632 20th St., SF. (415) 558-0556\u003cbr>\n\u003ca href=\"http://www.yieldsf.com/_/Yield_Wine_Bar.html\">Yield Wine Bar\u003c/a>: 2490 3rd St., SF. (415) 401-8984\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&source=embed\">SF: Dogpatch Restaurants & Bars\u003c/a> in a larger map\u003c/p>\n\n","blocks":[],"excerpt":"Men's Journal recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. ","status":"publish","parent":0,"modified":1255652598,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps/ms"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2546},"headData":{"title":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own | KQED","description":"Men's Journal recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own","datePublished":"2009-10-12T19:52:58.000Z","dateModified":"2009-10-16T00:23:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7310 http://blogs.kqed.org/bayareabites/?p=7310","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/12/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own/","disqusTitle":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own","path":"/bayareabites/7310/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dogpatch-300.jpg\" alt=\"dogpatch neighborhood in san francisco\" title=\"dogpatch neighborhood in san francisco\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-7347\">\u003cem>Men's Journal\u003c/em> recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. Where the heavy industry used to be, a burgeoning arts district and dining scene has popped up--particularly around the intersection of 22nd and 3rd. In 2003, the neighborhood was voted an official historic district of San Francisco--helped by the fact that it was relatively untouched by the 1906 earthquake and fire. \u003c/p>\n\u003cp>The Dogpatch is a nine square-block area below and to the East of Potrero Hill. More specifically, it's bounded by Mariposa Street to the North, Tubbs Street (23rd) to the South, Highway 280 to the West, and Illinois Street to the East. Part of its growth and popularity can certainly be attributed to its proximity to Potrero Hill, SOMA and downtown--and to the lightrail constructed a few years ago. Currently there is a lively debate regarding land-use issues, and worker's cottages and historic homes are being overshadowed by loft-style condos and the looming biotech industry. But never fear: its gritty, urban veneer is alive and well. So before you try to predict what will become of one of the last authentic neighborhoods in San Francisco, cruise around the Dogpatch for a handcrafted latte, a quaint Sunday brunch, or a sandwich at a pop-up lunch venue.\u003cbr clear=\"all\">\u003cbr>\n \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/piccino-coffee-500.jpg\" alt=\"piccino coffee bar\" title=\"piccino coffee bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7348\">\u003c/p>\n\u003cp>\u003cstrong>Piccino Coffee Bar:\u003c/strong> My favorite city is Paris. And on the rare San Francisco afternoon, strolling along a quiet side street, discovering a sweet little bakery or street-side flower shop, I’ll have a \"Paris\" moment. I had such a moment recently while aimlessly walking around the Dogpatch listening to the new \"Where the Wild Things Are\" soundtrack (amazing) and marveling at the unusually hot temperature (like close neighbor Potrero Hill, the Dogpatch is often the sunniest, warmest spot in the city). The first thing to notice about Piccino Coffee Bar is its minimalism: it's essentially a coffee counter with a small but lovely selection of crumbly scones, biscotti, muffins, housemade yogurt, hardboiled farm-fresh eggs, and grab-and-go sandwiches. And of course, coffee--and Blue Bottle coffee, at that. There isn't any seating and they have a big front window that opens in the afternoons, releasing wafts of richly roasted coffee.\u003c/p>\n\u003cp>It's always really nice when you fall in love with a spot only to learn later that they're committed to using sustainable products and sourcing from local artisans whenever possible--and that they deeply care about their impact on the community. Such is the case with Piccino Coffee Bar. A few of the local vendors they use include Fatted Calf, Andante Diary, Prather Ranch, and Star Route Farms. The standout beverage? The mocha. And let me just say I'm really not a mocha kind of girl. As I enter my (gasp) 30's, I need the strong punch of black coffee in the morning--or sometimes I'll opt for the occasional Americano or latte. But a mocha always seems more like dessert, more frivolous than utilitarian. However, Piccino's isn't cloyingly sweet and still tastes of strong, bold espresso. So many other coffeehouses rely on chocolate made with added sugars and thickeners, but Piccino Coffee Bar uses a special Recchiuti chocolate blend specially designed for them. They actually hand melt it in your cup. Last time I checked, Starbucks wasn't providing that service. And I love that they're not messing around with the caffeine: a small 8 oz. latte automatically comes with two shots. That's what I’m talking about first thing Monday morning. \u003c/p>\n\u003cp>To remember what a neighborhood coffee shop is really like, stroll into Piccino Coffee Bar. It's not fast, the whole ordering process is a little disorganized, you may wonder why they don’t have more than one person making drinks. But quaint, legitimate neighborhood coffee shops that focus on the quality and the craft of the drink are a dying breed. Do yourself a favor: remind yourself what they're like.\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>\u003ca href=\"http://www.piccinocafe.com/\">Piccino Coffee Bar\u003c/a>\u003cbr>\n801 22nd St., SF\u003cbr>\n(415) 824-4224\u003cbr>\nHours: Mon.-Fri. 7am-5pm; Sat.-Sun. 8am-5pm\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/kitchenette-500.jpg\" alt=\"kitchenette SF\" title=\"kitchenette SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7353\">\u003c/p>\n\u003cp>\u003cstrong>Kitchenette SF\u003c/strong>\u003cbr>\nLunch is having its day in the sun right now. Whether you prefer the carts, counters, bike delivery salumi dudes--it's all out there. But you also get the sense that, while unique and undeniably cool, many of these trends are fleeting. However, Douglas Monsalud and crew at Kitchenette SF serve beautifully constructed sandwiches, a few side salads, a \"cookie of the moment,\" and a housemade beverage from a menu that changes daily--and I can guarantee you, they're here to stay. While the location is unassuming (a loading dock in an industrial strip in the Dogpatch), the food is anything but.\u003c/p>\n\u003cp>I invited my dad to come along and get a bite to eat recently. He appreciates new neighborhoods, thoughtful food, and innovative design--and I'd heard that Kitchenette SF had all three. Now, first things first: it's tucked away and not easy to find. But sometimes the things you have to really search for taste all the sweeter. We ended up parking before we spotted it, opting to find it on foot rather than driving around the block...again. You'll know you're getting warmer when you see a chalkboard sign out on the sidewalk. Cruise into the loading dock where smells of warm cookies commingle with the noises of businesses unloading goods and trucks backing in to make a delivery. There are some stairs leading into Kitchenette SF's loading dock and a little counter displaying the daily specials. After you order, linger and wait for your name to be called or head down the steps to snag a coveted bench, scattered haphazardly amongst the concrete below. It's all very urban. It's a little hipster. If the food weren’t good, I might think it was a little too cool for school. \u003c/p>\n\u003cp>I ordered the Marin Sun Farms' pork schnitzel sandwich with braised cabbage and pink lady apples, a peanut butter/butterscotch cookie, and organic strawberry soda with local seltzer. We shared a bag of 4505 chicharrones (ah, after being a vegetarian for twelve years, nothing makes up for lost time like a bag of salty pig skin). The sandwich had a perfect balance of flavors: a crunch and sweetness from the apple, a little kick from the braised cabbage, a light and chewy Acme roll. Although I write about food often, I can't say that sandwiches often bowl me over. That being said, I talked about this sandwich for days afterwards.\u003c/p>\n\u003cp>More recently, I snuck away from work and ordered the \"Warehouse Picnic,\" consisting of fried Rocky Jr. chicken, a deviled egg, potato salad, corn-jalapeno salad, pasta salad with tomato vinaigrette, farmstead cheese, and Acme bread. Summer perfectly encapsulated in a box. Kitchenette SF has seriously redefined fast food. It's all organic, and most of the ingredients are sourced from local farms--Monsalud says he actually hits up the farms on his days off and, in addition to knowing where the food comes from, he often even knows which row! There's a very deep connection to the origin and meaning of the food they serve--and it shows. Check their website or twitter feed to get information on the daily menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchenettesf.com\">Kitchenette SF\u003c/a>\u003cbr>\n958 Illinois, SF.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/kitchenettesf\">@kitchenettesf\u003c/a>\u003cbr>\n Hours: Mon.-Fri., 11:30am-1:30pm \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-interior-300.jpg\" alt=\"serpentine interior\" title=\"serpentine interior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7356\">\u003c/p>\n\u003cp>\u003cstrong>Serpentine\u003c/strong>\u003cbr>\nMy friend Anthony was visiting from New York about a month ago, and I was trying to show him a very authentic San Francisco beyond the obvious tourist attractions. Anthony's a little hipster. You know the type: tight jeans, spectacles, deliberately messy hair, and a faux-leather satchel bag. So I was trying to introduce him to spots that were a little edgy, a little grungy, a little off the radar. Enter: the Dogpatch and Serpentine. \u003c/p>\n\u003cp>Owned by Erin Rooney (of Slow Club fame), Serpentine is located in the former warehouse of a tin-can factory boiler's room. Because of its high ceilings, large windows, and sea glass fixtures, it almost feels more like a large artist's loft rather than a bustling place of business. Adding to that whimsical feeling: much of the normal din of a restaurant is missing. Mid-day on a sunny Sunday and it was crowded but strangely quiet. It's got to have something to do with the acoustics of the building--regardless, I have to say, with constant refills of coffee and good conversation, we could've sat there all day enjoying the peaceful morning. \u003c/p>\n\u003cp>Now, for the food. I am often prone to hyperbole. I'm not sure where I got this trait, but for those that know me, it's a very real fact. But believe me when I tell you that the dish I had at Serpentine was the most perfect brunch dish I've ever had. Although their menu is seasonal, the \"Red Flannel Hash\" seems to be a staple. It consists of chunks of beautifully roasted beets, potatoes, Prather Ranch beef brisket, two poached eggs, and spinach. It's filling but not in a 'stack of pancakes' kind of way. More in a fresh, balanced, satiated kind of way. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-redhash-500.jpg\" alt=\"Serpentine red flannel hash\" title=\"Serpentine red flannel hash\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7362\">\u003c/p>\n\u003cp>We also tried the Alaskan sockeye salmon benedict with fried green tomatoes, pickled red onion, and lemon cucumber. We were definitely bummed that the fried green tomatoes were noticeably absent, but the salmon was cooked perfectly and the hollandaise sauce was surprisingly light and creamy. We also tried the buckwheat strawberry pancakes. Now I'm one of those people that doesn't like to order something at a restaurants that I can make well at home. Pancakes fall into that category. But something is different about Serpentine's flapjacks: they actually have large pieces of strawberry cooked into them, and are served with lots of butter and incredibly rich syrup. \u003c/p>\n\u003cp>All in all, the food was seasonal, conscious, and well executed. This may be my new favorite brunch spot as it seems the usual see-and-be-seen weekend crowd hasn't yet descended, so there isn't an obscenely long wait and you don't feel guilty lingering over numerous cups of coffee. Which is exactly what we did. Anthony went back to Brooklyn satiated--and hungry to return.\u003c/p>\n\u003cp>\u003ca href=\"http://serpentinesf.com\">Serpentine\u003c/a>\u003cbr>\n2495 3rd St., SF.\u003cbr>\n(415) 252-2000\u003cbr>\nHours:\u003cbr>\nBrunch: Sat and Sun: 10:00am-2:30pm\u003cbr>\nLunch: Mon - Fri: 11:30am-2:30pm\u003cbr>\nDinner: Tues - Sat: 6:00pm-10:00pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-exterior-500.jpg\" alt=\"Just For You exterior\" title=\"Just For You exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7357\">\u003c/p>\n\u003cp>\u003cstrong>Just For You Cafe\u003c/strong>\u003cbr>\nI've been on a bit of a beignet binge lately. Blame it on the cooler mornings and evenings, the fact I'm training for a marathon and feel entitled to eat whatever (and whenever I'd like), or the depressing economy--whatever the reason, I've been turning to little fried pillows of dough for comfort. \u003c/p>\n\u003cp>And Just For You Cafe is coming through for me. This neighborhood spot used to be located on 18th St. in Potrero Hill, but in 2002 they moved to their current location in the Dogpatch. Their tagline: \"We served slow food before it was popular.\" And they're not kidding: they use local charcuterie and Zoe's all natural meats, eggs from Petaluma farms, the bread they don't make on-site they buy from Acme, and the seafood and produce is mostly all local. Their emphasis is on Southern and American style cooking, with specialties like Hatch green chili huevos rancheros, creamy grits, and Creole crab cakes. \u003c/p>\n\u003cp>A few weeks ago, I was over that way visiting a friend and we decided to pop in after seeing the prominent \"Beignets\" sign in the window. It was pretty darn crowded--people bring their dogs, toddlers, the Sunday paper, out-of-town parents...and all gather waiting for a table indoors. Thankfully they provide a free coffee cart outside so you can fill up a cup and hang out on the curb. Life could be much worse.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-beignet-500.jpg\" alt=\"Just For You beignets\" title=\"Just For You beignets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7359\">\u003c/p>\n\u003cp>We waited about a half hour, and were eventually seated at this little booth table all the way to the back of the restaurant. Right by the kitchen--on an unusually hot day. Nothing like a little sweat on the brow to inspire heavy beignet consumption. But we managed. Just For You Cafe serves a plate of three beignets, self-proclaimed \"fresh, fluffy pillows of perfection.\" I would have to agree. While their beignets definitely have a little more heft than others served throughout the city, they are worth the trip. After years and years in business, they've perfected the perfect dusting of powdered sugar and the light brown, buttery exterior. Eat them right when they arrive warm: our table noticed once they cooled down, they became a bit chewy (not really what you want in your \"fluffy pillow of perfection\"). \u003c/p>\n\u003cp>In addition to our little pockets of fried dough, we tried the \"Crabby Bennie,\" Louisiana sausage, and biscuits. The Creole crabcake atop the traditional eggs benedict rocked. I love a good crabcake--and they're surprisingly tough to find. But here it's all about the crab (versus all about the breadcrumbs, leaving you wondering if there's even any crab present). And the biscuits, while we both felt they could've been lighter and flakier, had a nice crumb and traditional baking soda flavor. So while it looks like a typical greasy spoon from the outside (and inside, really), this little diner's got class. Owner Arienne Landry's proving that, with quality ingredients and local products, Southern comfort food can be mastered right here in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\">Just For You Cafe\u003c/a>\u003cbr>\n732 22nd, SF.\u003cbr>\n(415) 647-3033\u003cbr>\nHours: Mon.-Tue. 7:30 a.m.-3:00 p.m.\u003cbr>\nWed.-Fri. 7:30 a.m.-9:00 p.m. (now serving dinner)\u003cbr>\nSat.-Sun. 8:00 a.m.-3:00 p.m.\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe:\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Oatmeal Cookies w/Butterscotch Chips\u003c/strong>\u003cbr>\nFrom Kitchenette SF\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7.5 oz butter\u003cbr>\n6 7/8 oz organic sugar\u003cbr>\n6 7/8 oz brown sugar\u003cbr>\n6 2/3 oz. peanut butter\u003cbr>\n2/3 oz. vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n4 2/3 oz. oats\u003cbr>\n10 oz. organic flour\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 tsp. baking powder\u003cbr>\n1 tsp salt\u003cbr>\n10 oz butterscotch chips\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003cbr>\nCream together the butter, sugars, peanut butter, and vanilla extract. Beat in eggs one at a time. Stir in the remaining ingredients, mixing completely. Use an ice cream scoop to make portion cookies onto a lined cookie sheet.\u003c/p>\n\u003cp>\u003cstrong>Small Cookies:\u003c/strong> Bake in a still oven (375 degrees) for 6-8 minutes, rotating the pan for even cooking.\u003cbr>\n\u003cstrong>Larger Cookies:\u003c/strong> bake at 350 degrees for 9-12 minutes.\u003c/p>\n\u003cp>\u003cstrong>Other Spots to Pop Into:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Cafe\u003c/a>: 2526 3rd St., SF. (415) 648-3770\u003cbr>\n\u003ca href=\"http://sundancecoffeesf.com/\">Sundance Coffee\u003c/a>: 2293 3rd St., SF. (415) 503-1446\u003cbr>\n\u003cstrong>The New Spot\u003c/strong>: 632 20th St., SF. (415) 558-0556\u003cbr>\n\u003ca href=\"http://www.yieldsf.com/_/Yield_Wine_Bar.html\">Yield Wine Bar\u003c/a>: 2490 3rd St., SF. (415) 401-8984\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>\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&source=embed\">SF: Dogpatch Restaurants & Bars\u003c/a> in a larger map\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7310/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","authors":["5072"],"categories":["bayareabites_12","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_833","bayareabites_2804","bayareabites_2828","bayareabites_2824","bayareabites_2825","bayareabites_2827","bayareabites_2826","bayareabites_2099","bayareabites_2823","bayareabites_2829"],"label":"bayareabites"},"bayareabites_3387":{"type":"posts","id":"bayareabites_3387","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3387","score":null,"sort":[1241029556000]},"guestAuthors":[],"slug":"pregnant-pause-last-ditch-dines","title":"Pregnant Pause: Last Ditch Dines","publishDate":1241029556,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n","blocks":[],"excerpt":"Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.","status":"publish","parent":0,"modified":1241414169,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1043},"headData":{"title":"Pregnant Pause: Last Ditch Dines | KQED","description":"Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pregnant Pause: Last Ditch Dines","datePublished":"2009-04-29T18:25:56.000Z","dateModified":"2009-05-04T05:16:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3387 http://blogs.kqed.org/bayareabites/?p=3387","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/29/pregnant-pause-last-ditch-dines/","disqusTitle":"Pregnant Pause: Last Ditch Dines","path":"/bayareabites/3387/pregnant-pause-last-ditch-dines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\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>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3387/pregnant-pause-last-ditch-dines","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_722","bayareabites_1883","bayareabites_2101","bayareabites_2108","bayareabites_2102","bayareabites_2100","bayareabites_2107","bayareabites_2103","bayareabites_2104","bayareabites_2106","bayareabites_2099","bayareabites_1768","bayareabites_445","bayareabites_2105"],"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. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"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. 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