New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor
Curry Up Now Wants You to Join The Dosa Republic
The Curry Up Now Food Truck is Officially a Restaurant
Pizza and Pasta Rule at Osteria Coppa
Sponsored
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A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Just because you’re scaling back doesn’t mean you have to stay home and miss out. Here are a few dry alternatives to your regular group outings. ","status":"publish","parent":0,"modified":1547659779,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1616},"headData":{"title":"5 Alcohol-Free Alternatives For Your Dry January | KQED","description":"Just because you’re scaling back doesn’t mean you have to stay home and miss out. Here are a few dry alternatives to your regular group outings. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Alcohol-Free Alternatives For Your Dry January","datePublished":"2019-01-11T17:13:33.000Z","dateModified":"2019-01-16T17:29:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131942 https://ww2.kqed.org/bayareabites/?p=131942","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/11/5-alcohol-free-alternatives-for-your-dry-january/","disqusTitle":"5 Alcohol-Free Alternatives For Your Dry January","path":"/bayareabites/131942/5-alcohol-free-alternatives-for-your-dry-january","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131942/5-alcohol-free-alternatives-for-your-dry-january","authors":["11546"],"categories":["bayareabites_2998","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1245","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_358","bayareabites_91","bayareabites_1248"],"tags":["bayareabites_9995","bayareabites_14751","bayareabites_16274","bayareabites_49","bayareabites_13419","bayareabites_16267","bayareabites_14757","bayareabites_14745","bayareabites_9161"],"featImg":"bayareabites_131981","label":"bayareabites"},"bayareabites_98149":{"type":"posts","id":"bayareabites_98149","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98149","score":null,"sort":[1437438816000]},"guestAuthors":[],"slug":"new-micro-bakery-on-the-peninsula-crafting-glorious-gluten-free-bagels-and-bread-without-the-yuck-factor","title":"New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor","publishDate":1437438816,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_98154\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-Makram.jpg\" alt=\"Mina Makram\" width=\"500\" class=\"size-full wp-image-98154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-960x1448.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mina Makram \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These bagels and breads don't crack like sticks when bent, nor \u003ca href=\"http://eat515.com/2014/06/gluten-free-bread-that-doesnt-taste-like-cardboard/\" target=\"_blank\">taste like cardboard\u003c/a>. Mina Makram has tried most of the commercial gluten-free items out there and made sure what he bakes covers new territory -- a delicious one. \u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">Ducks & Dragons\u003c/a>, his tiny bakery launched in early 2015 in San Mateo, produces \u003ca href=\"http://www.jaunted.com/story/2014/4/3/151354/9311/travel/Know+Your+Bagels%3A+The+Difference+Between+New+York+City+and+Montreal-Style\" target=\"_blank\">Montreal-style bagels\u003c/a> and baguettes that deliver the pleasing properties of wheat-based comfort food. \u003c/p>\n\u003cp>His bread is moist (although it contains no oil), springy and has a nice crumb, toasting like a dream. There's no distracting sour aroma of \u003ca href=\"http://bakingbites.com/2008/08/using-vinegar-in-baking/\" target=\"_blank\">apple cider vinegar\u003c/a> (frequently used in gluten-free products). His bagels are dense and nicely textured but not rock-like, with the shiny outside that proclaims having been \u003ca href=\"http://www.slate.com/blogs/browbeat/2014/04/24/authentic_bagel_recipe_you_need_barley_malt_syrup_and_boiling_water.html\" target=\"_blank\">boiled\u003c/a>, like a bagel should be but often isn't. \u003c/p>\n\u003cfigure id=\"attachment_98151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bagels-and-bread.jpg\" alt=\"The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods.\" width=\"1000\" height=\"581\" class=\"size-full wp-image-98151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-400x232.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-960x558.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/14/375709527/gluten-free-craze-is-boon-and-bane-for-those-with-celiac-disease\" target=\"_blank\">gluten-free craze\u003c/a> continuing to skyrocket, Makram's petite output is being gobbled up by his growing fan base. Followers include the miniscule proportion of people actually diagnosed with celiac disease -- the serious autoimmune disorder that can damage the lining of the small intestine after the consumption of the gluten in wheat, barley and rye -- as well as the many more individuals who have decided they want to cut gluten out of their diets for a host of reasons.\u003c/p>\n\u003cp>Makram himself is one of those who determined that carbohydrates can be problematic when it comes to health. In fact, this is what led to the creation of Ducks & Dragons. Obese since childhood, he decided to reinvent his diet and lifestyle beginning four-plus years ago, weighing a distressing 400 pounds at the time. \"I used to eat anything -- pizza, fast food, whatever,\" he recalls. \"I didn't know about nutrition.\" \u003c/p>\n\u003cp>He also didn't exercise and increasingly found that even short walks between buildings at work -- he was then a research engineer for GE Healthcare -- were an ordeal. \"I'd break into a sweat,\" he explains. \"I was wasting so much time because I was waiting for the elevator.\"\u003c/p>\n\u003cfigure id=\"attachment_98152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/baguette.jpg\" alt=\"While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread.\" width=\"1000\" height=\"512\" class=\"size-full wp-image-98152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-400x205.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-800x410.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-960x492.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His personal overhaul involved learning to ride a bicycle for the first time, then expanded to workouts at the gym -- where he met his girlfriend -- and the reconstruction of his diet based on healthy principles. Makram sampled \"all the various diets -- low fat, low calories -- but I didn't like the food,\" he says. \"Eventually, I came across the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831\" target=\"_blank\">low-carb diet\u003c/a> and I adopted that and started seeing results. I stuck with it for three-and-a-half years,\" losing half his body weight in the process. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Learning how to cook and then creating his own recipes were his saviors when it came to dieting success. Explains Makram: \"I wasn't miserable. I was happy about the food I was eating and it made it easier for me to diet.\"\u003c/p>\n\u003cfigure id=\"attachment_98155\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-at-market.jpg\" alt=\"Makram is all smiles at his first farmers market stand, this one at the College of San Mateo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Makram is all smiles at his first farmers market stand, this one at the College of San Mateo. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bakery originally grew out of a quest to make a tasty gluten-free pancake, which took some work to perfect. Says Makram, \"People would eat it and say, 'Wow, this cannot be healthy!'\" And naturally, people kept urging him to sell his subsequent creations, which later led to a booth at a farmers market. \u003c/p>\n\u003cp>Then he was hooked. \"It's very satisfying and I'm passionate about it,\" he reveals. \"I've see the improvement in people's lives and that has its own rewards. \u003c/p>\n\u003cp>\"I had two customers who broke into tears after they tried my bread,\" remembers Makram. \"They said, 'We have not had bread in years because everything (non-gluten) out there is horrible.' I've got customers whose kids are celiac and they love it. And a lot of people just buy the bread because it's good bread that's healthier. Because of the ingredients I use, everything is high fiber. There are 12 grams of fiber in the bagels. That's a lot compared to a \u003ca href=\"http://www.beinghealthy.tv/archives/bagels/\" target=\"_blank\">normal bagel\u003c/a>.\" \u003c/p>\n\u003cp>Tasting Makram's products, it's hard to believe they're gluten-free given the pleasing resemblance to regular breads. His baguettes have an appealing yeasty aroma and airy texture punctuated with ground flaxseed while his Montreal-style bagels -- smaller, sweeter and denser than the New York kind -- include one particularly popular flavor featuring a hit of chile and an abundance of toppings. \u003c/p>\n\u003cfigure id=\"attachment_98153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/everything-bagel.jpg\" alt='The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings.' width=\"1000\" height=\"595\" class=\"size-full wp-image-98153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-960x571.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone ingredients for Makram's products are \u003ca href=\"http://www.platedwithstyle.com/baking-flours/\" target=\"_blank\">almond, coconut, tapioca and arrowroot flours\u003c/a> along with egg whites, \u003ca href=\"http://www.healthline.com/health/psyllium-health-benefits\" target=\"_blank\">psyllium husks\u003c/a>, \u003ca href=\"http://modernistcuisine.com/2013/03/what-is-xanthan-gum/\" target=\"_blank\">xanthan gum\u003c/a> and yeast. With no culinary training and no youthful cooking experience, he had no ground rules to get in the way of his research.\u003c/p>\n\u003cp>\"A lot of the techniques I use would give a traditional baker a headache. The techniques and proportions are very different from what a traditional baker would use for a similar product,\" he says. His laboriously created process is a secret and defies what bakers believe is possible when making \u003ca href=\"http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html\" target=\"_blank\">almond flour baked goods\u003c/a>.\u003c/p>\n\u003cp>Determination also helped him refine his recipes, since his go-to mode for many things is not to give up until the goal is reached. Before creating the bakery, this remarkable discipline was seen in many successful outcomes that might have challenged others, like \u003ca href=\"http://www.nytimes.com/1996/04/21/nyregion/proficient-in-english-but-trying-to-lose-their-accents.html\" target=\"_blank\">extinguishing his Egyptian accent\u003c/a> through force of will after arriving with his family in the United States at age 16 and, of course, losing a massive amount of weight.\u003c/p>\n\u003cp>He also credits his technical background as a useful asset in launching his currently one-man bakery. \"Once an engineer, always an engineer,\" he says. \"That's how I was able to develop this. I looked at it as an engineering problem and I went at it one step at a time.\"\u003c/p>\n\u003cfigure id=\"attachment_98157\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sesame-bagel.jpg\" alt=\"The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels.\" width=\"1000\" height=\"649\" class=\"size-full wp-image-98157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-960x623.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, when it came to naming his operation, his inspiration was sentimental rather than nerdy. \"Growing up, my dad gave my mom the nickname of Ducky,\" he explains. And his girlfriend, who loves dragons, has also been a caring, involved advocate. \"Baking is a labor of love and these two women supported me through the whole process,\" he reveals.\u003c/p>\n\u003cp>Ducks & Dragons carved a more arduous path than many gluten-free bakeries. As Makram notes, \"The non-gluten food market is saturated with people doing sweet (things). When you put sugar in it, it doesn't taste bad anymore. Bread's a lot trickier.\" \u003c/p>\n\u003cp>As he busily engineers new processes to expand his output to meet demand and contemplates hiring some helpers, it's clear he has achieved his initial objective. Future-wise, Makram is also increasing his product line, with non-gluten pizza crust imminent and \"a lot more in store,\" he enthuses. \"I have three-and-a-half years worth of recipes!\" \u003c/p>\n\u003cp>The most telling fact is that his baked goods are yummy enough to entice consumers who don't care a fig whether they include gluten or not. Says Makram: \"People like their carbs in the form of bread and bagels but now there's a healthy option and it's delicious. It makes it easier to stick with a healthier lifestyle.\" \u003c/p>\n\u003cfigure id=\"attachment_98156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-in-bakery.jpg\" alt=\"Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens. \u003ccite>(Kimberly Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">\u003cstrong>Ducks and Dragons Bakery\u003c/strong>\u003c/a>\u003cbr>\n1007 Howard Ave., San Mateo (in KitchenTown commercial kitchen)\u003cbr>\nTel: (650) 690-5073\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ducksanddragons\" target=\"_blank\">Ducks & Dragons\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DucksandDragons\" target=\"_blank\">@DucksandDragons\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ducksanddragons\" target=\"_blank\">ducksanddragons\u003c/a>\u003cbr>\nFarmers' markets: \u003ca href=\"https://www.facebook.com/CollegeofSanMateoFarmersMarket\" target=\"_blank\">College of San Mateo\u003c/a> (Saturdays 9-1 p.m.); \u003ca href=\"https://www.facebook.com/pages/San-Carlos-Hot-Harvest-Nights/114029008688844\" target=\"_blank\">San Carlos Hot Harvest Nights\u003c/a>, 4-8 p.m. (May-September)\u003cbr>\nAvailable: \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.farmigo.com/\" target=\"_blank\">Farmigo\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Electrical engineer Mina Makram developed innovative gluten-free bread recipes as part of a home-grown regime that helped him lose 200 pounds. His creations turned out so delicious -- a huge departure from many of the crumbly, taste-compromised gluten-free products on the market -- that he ended up launching Ducks & Dragons, a micro-bakery in San Mateo that has earned a rabid following. \r\n","status":"publish","parent":0,"modified":1437697115,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1406},"headData":{"title":"New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor | KQED","description":"Electrical engineer Mina Makram developed innovative gluten-free bread recipes as part of a home-grown regime that helped him lose 200 pounds. His creations turned out so delicious -- a huge departure from many of the crumbly, taste-compromised gluten-free products on the market -- that he ended up launching Ducks & Dragons, a micro-bakery in San Mateo that has earned a rabid following. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor","datePublished":"2015-07-21T00:33:36.000Z","dateModified":"2015-07-24T00:18:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98149 http://ww2.kqed.org/bayareabites/?p=98149","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/20/new-micro-bakery-on-the-peninsula-crafting-glorious-gluten-free-bagels-and-bread-without-the-yuck-factor/","disqusTitle":"New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor","path":"/bayareabites/98149/new-micro-bakery-on-the-peninsula-crafting-glorious-gluten-free-bagels-and-bread-without-the-yuck-factor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98154\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-Makram.jpg\" alt=\"Mina Makram\" width=\"500\" class=\"size-full wp-image-98154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-960x1448.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mina Makram \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These bagels and breads don't crack like sticks when bent, nor \u003ca href=\"http://eat515.com/2014/06/gluten-free-bread-that-doesnt-taste-like-cardboard/\" target=\"_blank\">taste like cardboard\u003c/a>. Mina Makram has tried most of the commercial gluten-free items out there and made sure what he bakes covers new territory -- a delicious one. \u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">Ducks & Dragons\u003c/a>, his tiny bakery launched in early 2015 in San Mateo, produces \u003ca href=\"http://www.jaunted.com/story/2014/4/3/151354/9311/travel/Know+Your+Bagels%3A+The+Difference+Between+New+York+City+and+Montreal-Style\" target=\"_blank\">Montreal-style bagels\u003c/a> and baguettes that deliver the pleasing properties of wheat-based comfort food. \u003c/p>\n\u003cp>His bread is moist (although it contains no oil), springy and has a nice crumb, toasting like a dream. There's no distracting sour aroma of \u003ca href=\"http://bakingbites.com/2008/08/using-vinegar-in-baking/\" target=\"_blank\">apple cider vinegar\u003c/a> (frequently used in gluten-free products). His bagels are dense and nicely textured but not rock-like, with the shiny outside that proclaims having been \u003ca href=\"http://www.slate.com/blogs/browbeat/2014/04/24/authentic_bagel_recipe_you_need_barley_malt_syrup_and_boiling_water.html\" target=\"_blank\">boiled\u003c/a>, like a bagel should be but often isn't. \u003c/p>\n\u003cfigure id=\"attachment_98151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bagels-and-bread.jpg\" alt=\"The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods.\" width=\"1000\" height=\"581\" class=\"size-full wp-image-98151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-400x232.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-960x558.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/14/375709527/gluten-free-craze-is-boon-and-bane-for-those-with-celiac-disease\" target=\"_blank\">gluten-free craze\u003c/a> continuing to skyrocket, Makram's petite output is being gobbled up by his growing fan base. Followers include the miniscule proportion of people actually diagnosed with celiac disease -- the serious autoimmune disorder that can damage the lining of the small intestine after the consumption of the gluten in wheat, barley and rye -- as well as the many more individuals who have decided they want to cut gluten out of their diets for a host of reasons.\u003c/p>\n\u003cp>Makram himself is one of those who determined that carbohydrates can be problematic when it comes to health. In fact, this is what led to the creation of Ducks & Dragons. Obese since childhood, he decided to reinvent his diet and lifestyle beginning four-plus years ago, weighing a distressing 400 pounds at the time. \"I used to eat anything -- pizza, fast food, whatever,\" he recalls. \"I didn't know about nutrition.\" \u003c/p>\n\u003cp>He also didn't exercise and increasingly found that even short walks between buildings at work -- he was then a research engineer for GE Healthcare -- were an ordeal. \"I'd break into a sweat,\" he explains. \"I was wasting so much time because I was waiting for the elevator.\"\u003c/p>\n\u003cfigure id=\"attachment_98152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/baguette.jpg\" alt=\"While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread.\" width=\"1000\" height=\"512\" class=\"size-full wp-image-98152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-400x205.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-800x410.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-960x492.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His personal overhaul involved learning to ride a bicycle for the first time, then expanded to workouts at the gym -- where he met his girlfriend -- and the reconstruction of his diet based on healthy principles. Makram sampled \"all the various diets -- low fat, low calories -- but I didn't like the food,\" he says. \"Eventually, I came across the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831\" target=\"_blank\">low-carb diet\u003c/a> and I adopted that and started seeing results. I stuck with it for three-and-a-half years,\" losing half his body weight in the process. \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>Learning how to cook and then creating his own recipes were his saviors when it came to dieting success. Explains Makram: \"I wasn't miserable. I was happy about the food I was eating and it made it easier for me to diet.\"\u003c/p>\n\u003cfigure id=\"attachment_98155\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-at-market.jpg\" alt=\"Makram is all smiles at his first farmers market stand, this one at the College of San Mateo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Makram is all smiles at his first farmers market stand, this one at the College of San Mateo. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bakery originally grew out of a quest to make a tasty gluten-free pancake, which took some work to perfect. Says Makram, \"People would eat it and say, 'Wow, this cannot be healthy!'\" And naturally, people kept urging him to sell his subsequent creations, which later led to a booth at a farmers market. \u003c/p>\n\u003cp>Then he was hooked. \"It's very satisfying and I'm passionate about it,\" he reveals. \"I've see the improvement in people's lives and that has its own rewards. \u003c/p>\n\u003cp>\"I had two customers who broke into tears after they tried my bread,\" remembers Makram. \"They said, 'We have not had bread in years because everything (non-gluten) out there is horrible.' I've got customers whose kids are celiac and they love it. And a lot of people just buy the bread because it's good bread that's healthier. Because of the ingredients I use, everything is high fiber. There are 12 grams of fiber in the bagels. That's a lot compared to a \u003ca href=\"http://www.beinghealthy.tv/archives/bagels/\" target=\"_blank\">normal bagel\u003c/a>.\" \u003c/p>\n\u003cp>Tasting Makram's products, it's hard to believe they're gluten-free given the pleasing resemblance to regular breads. His baguettes have an appealing yeasty aroma and airy texture punctuated with ground flaxseed while his Montreal-style bagels -- smaller, sweeter and denser than the New York kind -- include one particularly popular flavor featuring a hit of chile and an abundance of toppings. \u003c/p>\n\u003cfigure id=\"attachment_98153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/everything-bagel.jpg\" alt='The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings.' width=\"1000\" height=\"595\" class=\"size-full wp-image-98153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-960x571.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone ingredients for Makram's products are \u003ca href=\"http://www.platedwithstyle.com/baking-flours/\" target=\"_blank\">almond, coconut, tapioca and arrowroot flours\u003c/a> along with egg whites, \u003ca href=\"http://www.healthline.com/health/psyllium-health-benefits\" target=\"_blank\">psyllium husks\u003c/a>, \u003ca href=\"http://modernistcuisine.com/2013/03/what-is-xanthan-gum/\" target=\"_blank\">xanthan gum\u003c/a> and yeast. With no culinary training and no youthful cooking experience, he had no ground rules to get in the way of his research.\u003c/p>\n\u003cp>\"A lot of the techniques I use would give a traditional baker a headache. The techniques and proportions are very different from what a traditional baker would use for a similar product,\" he says. His laboriously created process is a secret and defies what bakers believe is possible when making \u003ca href=\"http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html\" target=\"_blank\">almond flour baked goods\u003c/a>.\u003c/p>\n\u003cp>Determination also helped him refine his recipes, since his go-to mode for many things is not to give up until the goal is reached. Before creating the bakery, this remarkable discipline was seen in many successful outcomes that might have challenged others, like \u003ca href=\"http://www.nytimes.com/1996/04/21/nyregion/proficient-in-english-but-trying-to-lose-their-accents.html\" target=\"_blank\">extinguishing his Egyptian accent\u003c/a> through force of will after arriving with his family in the United States at age 16 and, of course, losing a massive amount of weight.\u003c/p>\n\u003cp>He also credits his technical background as a useful asset in launching his currently one-man bakery. \"Once an engineer, always an engineer,\" he says. \"That's how I was able to develop this. I looked at it as an engineering problem and I went at it one step at a time.\"\u003c/p>\n\u003cfigure id=\"attachment_98157\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sesame-bagel.jpg\" alt=\"The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels.\" width=\"1000\" height=\"649\" class=\"size-full wp-image-98157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-960x623.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, when it came to naming his operation, his inspiration was sentimental rather than nerdy. \"Growing up, my dad gave my mom the nickname of Ducky,\" he explains. And his girlfriend, who loves dragons, has also been a caring, involved advocate. \"Baking is a labor of love and these two women supported me through the whole process,\" he reveals.\u003c/p>\n\u003cp>Ducks & Dragons carved a more arduous path than many gluten-free bakeries. As Makram notes, \"The non-gluten food market is saturated with people doing sweet (things). When you put sugar in it, it doesn't taste bad anymore. Bread's a lot trickier.\" \u003c/p>\n\u003cp>As he busily engineers new processes to expand his output to meet demand and contemplates hiring some helpers, it's clear he has achieved his initial objective. Future-wise, Makram is also increasing his product line, with non-gluten pizza crust imminent and \"a lot more in store,\" he enthuses. \"I have three-and-a-half years worth of recipes!\" \u003c/p>\n\u003cp>The most telling fact is that his baked goods are yummy enough to entice consumers who don't care a fig whether they include gluten or not. Says Makram: \"People like their carbs in the form of bread and bagels but now there's a healthy option and it's delicious. It makes it easier to stick with a healthier lifestyle.\" \u003c/p>\n\u003cfigure id=\"attachment_98156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-in-bakery.jpg\" alt=\"Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens. \u003ccite>(Kimberly Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>\u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">\u003cstrong>Ducks and Dragons Bakery\u003c/strong>\u003c/a>\u003cbr>\n1007 Howard Ave., San Mateo (in KitchenTown commercial kitchen)\u003cbr>\nTel: (650) 690-5073\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ducksanddragons\" target=\"_blank\">Ducks & Dragons\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DucksandDragons\" target=\"_blank\">@DucksandDragons\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ducksanddragons\" target=\"_blank\">ducksanddragons\u003c/a>\u003cbr>\nFarmers' markets: \u003ca href=\"https://www.facebook.com/CollegeofSanMateoFarmersMarket\" target=\"_blank\">College of San Mateo\u003c/a> (Saturdays 9-1 p.m.); \u003ca href=\"https://www.facebook.com/pages/San-Carlos-Hot-Harvest-Nights/114029008688844\" target=\"_blank\">San Carlos Hot Harvest Nights\u003c/a>, 4-8 p.m. (May-September)\u003cbr>\nAvailable: \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.farmigo.com/\" target=\"_blank\">Farmigo\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98149/new-micro-bakery-on-the-peninsula-crafting-glorious-gluten-free-bagels-and-bread-without-the-yuck-factor","authors":["5578"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_91"],"tags":["bayareabites_10831","bayareabites_59","bayareabites_14635","bayareabites_138","bayareabites_3001","bayareabites_9161"],"featImg":"bayareabites_98157","label":"bayareabites"},"bayareabites_41861":{"type":"posts","id":"bayareabites_41861","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41861","score":null,"sort":[1334774327000]},"guestAuthors":[],"slug":"curry-up-now-wants-you-to-join-the-dosa-republic","title":"Curry Up Now Wants You to Join The Dosa Republic","publishDate":1334774327,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-ordering-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg\" alt=\"Inside The Dosa Republic\" title=\"Inside The Dosa Republic\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41867\">\u003c/a>\u003c/p>\n\u003cp>Husband and wife team, Akash and Rana Kapoor have created a name for themselves with their \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> food trucks, specializing in authentic and boldly flavored Indian street food. Their immense popularity spawned an equally popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/\">brick and mortar joint in San Mateo\u003c/a>, which opened last year.\u003c/p>\n\u003cp>Curry Up Now started as a pipe dream for Rana. She had always loved feeding large groups of friends and family at home, and wanted to bring that feeling of creating and sharing a good home cooked Indian meal to a larger community. \u003c/p>\n\u003cp>But Akash, who also loves to cook and create special dishes for their restaurant’s menu, had a culinary dream of his own. \u003c/p>\n\u003cblockquote>\u003cp>“I went to this place in India that specialized in dosas and they had 140 different kinds you could choose from. They took a traditional Indian dish and made it cutting edge. That became the inspiration for this new restaurant.”\u003c/p>\u003c/blockquote>\n\u003cp>Enter \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">The Dosa Republic\u003c/a>, which opened this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dosas are thin, crepe-like delicacies made from a rice and lentil batter, making them naturally gluten-free. The dosa crepes are then filled with a variety of ingredients. That’s where the fun comes in for Akash, who created the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa560.jpg\" alt=\"Paisano Dosa\" title=\"Paisano Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41905\">\u003c/a>\u003cbr>\n\u003cem>Paisano Dosa\u003c/em>\u003c/p>\n\u003cp>They have two dosa menus which include The Dosa Republic’s own innovative creations, like the Paisano, filled with prosciutto, figs and burrata, along with the more traditional ones, like the Bombay, with potatoes, green onions and chili. Many dishes can also be made vegan. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\" alt=\"Kale Vada Sambar\" title=\"Kale Vada Sambar\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41909\">\u003c/a>\u003cbr>\n\u003cem>Kale Vada Sambar\u003c/em>\u003c/p>\n\u003cp>One of the more notable appetizers include the Kale Vada Sambar, a deliciously fried lentil and kale dumpling served with their lentil and seasonal veggie stew. Many dishes come with the stew or a Sri Lankan Curry to dip. Others are served with a variety of chutneys like young coconut, tomato, and strawberry habenero mint. It’s a lot of flavors to take in, but they certainly make for an extremely interesting and adventurous eating experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa560.jpg\" alt=\"Tanga Dosa\" title=\"Tanga Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41914\">\u003c/a>\u003cbr>\n\u003cem>Tanga Dosa\u003c/em>\u003c/p>\n\u003cp>But one of the most popular dishes seems to be the Tanga Dosa, filled with an unusual combination of ramen noodles, carrots and cabbage for crunch, and Gobi Cauliflower (chili cauliflower), which resembles more of a Chinese sweet and sour dish because of it’s bright orange hue. “Chinese food is actually really popular in India right now, or their version of it,” says Akash. “That’s why the Gobi Chicken and Cauliflower look like something from a Chinese restaurant.” The flavors, thankfully, are more tangy and spicy than sweet and sour. \u003c/p>\n\u003cp>The Tanga was a wonderfully satisfying dosa, giving you a complete protein, veggie and carb meal all wrapped in one extremely delectable package.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa560.jpg\" alt=\"Sinhala Dosa\" title=\"Sinhala Dosa\" width=\"560\" height=\"390\" class=\"alignnone size-full wp-image-41917\">\u003c/a>\u003cbr>\n\u003cem>Sinhala Dosa\u003c/em>\u003c/p>\n\u003cp>Also notable is the Sinhala Dosa, which contains juicy chicken, curry and potato. The boldly flavored spices come through loud and clear without coming on too strong. Everything was cooked perfectly from the meat to the lightly crisp yet soft and tender crepe it’s wrapped in.\u003c/p>\n\u003cp>The Kapoors have taken this humble yet commonly enjoyed Indian dish and managed to make it fun, tasty, and surprisingly unintimidating to a Bay Area audience that might not be familiar with it. It’s a formula they seem to have down pat with Curry Up Now. Now at The Dosa Republic, they’re betting that formula can work for them again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-560.jpg\" alt=\"Dosa Republic Interior\" title=\"Dosa Republic Interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41908\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedosarepublic.com/\">The Dosa Republic\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/4uwa5\">Map\u003c/a>\u003cbr>\n2299 S El Camino Real, San Mateo, CA 94403\u003cbr>\nPhone: 650.458.DOSA\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">@thedosarepublic\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000220265923\">Curry UpNow\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Akash and Rana Kapoor of famed Curry Up Now opened The Dosa Republic this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.","status":"publish","parent":0,"modified":1334774703,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":631},"headData":{"title":"Curry Up Now Wants You to Join The Dosa Republic | KQED","description":"Akash and Rana Kapoor of famed Curry Up Now opened The Dosa Republic this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Curry Up Now Wants You to Join The Dosa Republic","datePublished":"2012-04-18T18:38:47.000Z","dateModified":"2012-04-18T18:45:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41861 http://blogs.kqed.org/bayareabites/?p=41861","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/18/curry-up-now-wants-you-to-join-the-dosa-republic/","disqusTitle":"Curry Up Now Wants You to Join The Dosa Republic","path":"/bayareabites/41861/curry-up-now-wants-you-to-join-the-dosa-republic","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-ordering-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg\" alt=\"Inside The Dosa Republic\" title=\"Inside The Dosa Republic\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41867\">\u003c/a>\u003c/p>\n\u003cp>Husband and wife team, Akash and Rana Kapoor have created a name for themselves with their \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> food trucks, specializing in authentic and boldly flavored Indian street food. Their immense popularity spawned an equally popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/\">brick and mortar joint in San Mateo\u003c/a>, which opened last year.\u003c/p>\n\u003cp>Curry Up Now started as a pipe dream for Rana. She had always loved feeding large groups of friends and family at home, and wanted to bring that feeling of creating and sharing a good home cooked Indian meal to a larger community. \u003c/p>\n\u003cp>But Akash, who also loves to cook and create special dishes for their restaurant’s menu, had a culinary dream of his own. \u003c/p>\n\u003cblockquote>\u003cp>“I went to this place in India that specialized in dosas and they had 140 different kinds you could choose from. They took a traditional Indian dish and made it cutting edge. That became the inspiration for this new restaurant.”\u003c/p>\u003c/blockquote>\n\u003cp>Enter \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">The Dosa Republic\u003c/a>, which opened this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.\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>Dosas are thin, crepe-like delicacies made from a rice and lentil batter, making them naturally gluten-free. The dosa crepes are then filled with a variety of ingredients. That’s where the fun comes in for Akash, who created the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa560.jpg\" alt=\"Paisano Dosa\" title=\"Paisano Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41905\">\u003c/a>\u003cbr>\n\u003cem>Paisano Dosa\u003c/em>\u003c/p>\n\u003cp>They have two dosa menus which include The Dosa Republic’s own innovative creations, like the Paisano, filled with prosciutto, figs and burrata, along with the more traditional ones, like the Bombay, with potatoes, green onions and chili. Many dishes can also be made vegan. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\" alt=\"Kale Vada Sambar\" title=\"Kale Vada Sambar\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41909\">\u003c/a>\u003cbr>\n\u003cem>Kale Vada Sambar\u003c/em>\u003c/p>\n\u003cp>One of the more notable appetizers include the Kale Vada Sambar, a deliciously fried lentil and kale dumpling served with their lentil and seasonal veggie stew. Many dishes come with the stew or a Sri Lankan Curry to dip. Others are served with a variety of chutneys like young coconut, tomato, and strawberry habenero mint. It’s a lot of flavors to take in, but they certainly make for an extremely interesting and adventurous eating experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa560.jpg\" alt=\"Tanga Dosa\" title=\"Tanga Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41914\">\u003c/a>\u003cbr>\n\u003cem>Tanga Dosa\u003c/em>\u003c/p>\n\u003cp>But one of the most popular dishes seems to be the Tanga Dosa, filled with an unusual combination of ramen noodles, carrots and cabbage for crunch, and Gobi Cauliflower (chili cauliflower), which resembles more of a Chinese sweet and sour dish because of it’s bright orange hue. “Chinese food is actually really popular in India right now, or their version of it,” says Akash. “That’s why the Gobi Chicken and Cauliflower look like something from a Chinese restaurant.” The flavors, thankfully, are more tangy and spicy than sweet and sour. \u003c/p>\n\u003cp>The Tanga was a wonderfully satisfying dosa, giving you a complete protein, veggie and carb meal all wrapped in one extremely delectable package.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa560.jpg\" alt=\"Sinhala Dosa\" title=\"Sinhala Dosa\" width=\"560\" height=\"390\" class=\"alignnone size-full wp-image-41917\">\u003c/a>\u003cbr>\n\u003cem>Sinhala Dosa\u003c/em>\u003c/p>\n\u003cp>Also notable is the Sinhala Dosa, which contains juicy chicken, curry and potato. The boldly flavored spices come through loud and clear without coming on too strong. Everything was cooked perfectly from the meat to the lightly crisp yet soft and tender crepe it’s wrapped in.\u003c/p>\n\u003cp>The Kapoors have taken this humble yet commonly enjoyed Indian dish and managed to make it fun, tasty, and surprisingly unintimidating to a Bay Area audience that might not be familiar with it. It’s a formula they seem to have down pat with Curry Up Now. Now at The Dosa Republic, they’re betting that formula can work for them again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-560.jpg\" alt=\"Dosa Republic Interior\" title=\"Dosa Republic Interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41908\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedosarepublic.com/\">The Dosa Republic\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/4uwa5\">Map\u003c/a>\u003cbr>\n2299 S El Camino Real, San Mateo, CA 94403\u003cbr>\nPhone: 650.458.DOSA\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">@thedosarepublic\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000220265923\">Curry UpNow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41861/curry-up-now-wants-you-to-join-the-dosa-republic","authors":["5127"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_181"],"tags":["bayareabites_8953","bayareabites_4190","bayareabites_324","bayareabites_9161","bayareabites_10338"],"featImg":"bayareabites_41867","label":"bayareabites"},"bayareabites_26455":{"type":"posts","id":"bayareabites_26455","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26455","score":null,"sort":[1303131620000]},"guestAuthors":[],"slug":"the-curry-up-now-food-truck-is-officially-a-restaurant","title":"The Curry Up Now Food Truck is Officially a Restaurant","publishDate":1303131620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The popular Indian food truck \u003cem>Curry Up Now\u003c/em> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.","status":"publish","parent":0,"modified":1303104198,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":629},"headData":{"title":"The Curry Up Now Food Truck is Officially a Restaurant | KQED","description":"The popular Indian food truck Curry Up Now has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Curry Up Now Food Truck is Officially a Restaurant","datePublished":"2011-04-18T13:00:20.000Z","dateModified":"2011-04-18T05:23:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26455 http://blogs.kqed.org/bayareabites/?p=26455","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/","disqusTitle":"The Curry Up Now Food Truck is Officially a Restaurant","path":"/bayareabites/26455/the-curry-up-now-food-truck-is-officially-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26455/the-curry-up-now-food-truck-is-officially-a-restaurant","authors":["5127"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1807","bayareabites_10","bayareabites_181"],"tags":["bayareabites_9210","bayareabites_8953","bayareabites_9069","bayareabites_324","bayareabites_9161"],"label":"bayareabites"},"bayareabites_25686":{"type":"posts","id":"bayareabites_25686","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25686","score":null,"sort":[1301929206000]},"guestAuthors":[],"slug":"pizza-and-pasta-rule-at-osteria-coppa","title":"Pizza and Pasta Rule at Osteria Coppa","publishDate":1301929206,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Osteria Coppa in San Mateo is owned by the folks who run Sam's Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.","status":"publish","parent":0,"modified":1301932634,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":760},"headData":{"title":"Pizza and Pasta Rule at Osteria Coppa | KQED","description":"Osteria Coppa in San Mateo is owned by the folks who run Sam's Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pizza and Pasta Rule at Osteria Coppa","datePublished":"2011-04-04T15:00:06.000Z","dateModified":"2011-04-04T15:57:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"25686 http://blogs.kqed.org/bayareabites/?p=25686","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/04/pizza-and-pasta-rule-at-osteria-coppa/","disqusTitle":"Pizza and Pasta Rule at Osteria Coppa","path":"/bayareabites/25686/pizza-and-pasta-rule-at-osteria-coppa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\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>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25686/pizza-and-pasta-rule-at-osteria-coppa","authors":["5127"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_766","bayareabites_725","bayareabites_9160","bayareabites_755","bayareabites_443","bayareabites_9161"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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. 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