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Jersey Breakfast Sandwich at Oakland's Cafe Underwood.","description":"The Jersey Breakfast Sandwich at Oakland's Cafe Underwood.","title":"BreakfastSando_Featured","credit":"Jenny Oh","status":"inherit","fetchFailed":false,"isLoading":false},"bayareabites_67078":{"type":"attachments","id":"bayareabites_67078","meta":{"index":"attachments_1716263798","site":"bayareabites","id":"67078","found":true},"parent":66849,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/07/edible-excursions-640.jpg","width":640,"height":425}},"publishDate":1375293671,"modified":1375293671,"caption":null,"description":null,"title":"edible-excursions-640","credit":null,"status":"inherit","fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"jennyoh":{"type":"authors","id":"2100","meta":{"index":"authors_1716337520","id":"2100","found":true},"name":"Jenny Oh","firstName":"Jenny","lastName":"Oh","slug":"jennyoh","email":"joh@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Audience Engagement Producer, Deep Look","bio":"Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1716337520","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1716337520","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":[]},{"site":"food","roles":[]}],"headData":{"title":"Shelby Pope | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_108589":{"type":"posts","id":"bayareabites_108589","meta":{"index":"posts_1716263798","site":"bayareabites","id":"108589","score":null,"sort":[1461600030000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1461600030,"format":"image","disqusTitle":"Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland","title":"Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","disqusIdentifier":"108589 http://ww2.kqed.org/bayareabites/?p=108589","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/25/bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":2048,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":21},"modified":1461773548,"excerpt":"From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n","title":"Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland","datePublished":"2016-04-25T09:00:30-07:00","dateModified":"2016-04-27T09:12:28-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland","status":"publish","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","source":"Guides","path":"/bayareabites/108589/bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108589/bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_15409","bayareabites_15408","bayareabites_9282","bayareabites_1815","bayareabites_15410","bayareabites_8636","bayareabites_9117","bayareabites_12124","bayareabites_15411"],"featImg":"bayareabites_108628","label":"source_bayareabites_108589"},"bayareabites_100222":{"type":"posts","id":"bayareabites_100222","meta":{"index":"posts_1716263798","site":"bayareabites","id":"100222","score":null,"sort":[1442930421000]},"parent":0,"labelTerm":{"site":"bayareabites","term":15150},"blocks":[],"publishDate":1442930421,"format":"image","disqusTitle":"5 Bites: The Best Breakfast Sandwiches in Oakland","title":"5 Bites: The Best Breakfast Sandwiches in Oakland","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","content":"\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n","disqusIdentifier":"100222 http://ww2.kqed.org/bayareabites/?p=100222","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":949,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":18},"modified":1450203444,"excerpt":"Got more of a savory tooth than a sweet one for your morning meal? Check out these options for the best breakfast sandwiches in Oakland.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Got more of a savory tooth than a sweet one for your morning meal? Check out these options for the best breakfast sandwiches in Oakland.","title":"5 Bites: The Best Breakfast Sandwiches in Oakland | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: The Best Breakfast Sandwiches in Oakland","datePublished":"2015-09-22T07:00:21-07:00","dateModified":"2015-12-15T10:17:24-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"5-bites-the-best-breakfast-sandwiches-in-oakland","status":"publish","path":"/bayareabites/100222/5-bites-the-best-breakfast-sandwiches-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100222/5-bites-the-best-breakfast-sandwiches-in-oakland","authors":["2100"],"series":["bayareabites_15150"],"categories":["bayareabites_13036","bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_477","bayareabites_14804","bayareabites_13761","bayareabites_9521","bayareabites_14368","bayareabites_14773","bayareabites_33","bayareabites_14757","bayareabites_12124","bayareabites_14826"],"featImg":"bayareabites_100508","label":"bayareabites_15150"},"bayareabites_66849":{"type":"posts","id":"bayareabites_66849","meta":{"index":"posts_1716263798","site":"bayareabites","id":"66849","score":null,"sort":[1375293428000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1375293428,"format":"aside","disqusTitle":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","title":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","headTitle":"Bay Area Bites | KQED Food","content":"\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n","disqusIdentifier":"66849 http://blogs.kqed.org/bayareabites/?p=66849","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/31/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":2172,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":36},"modified":1377539767,"excerpt":"Edible Excursions owner Lisa Rogovin explains what a typical week for a food tour company operator looks like. It's not all about what she eats.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Edible Excursions owner Lisa Rogovin explains what a typical week for a food tour company operator looks like. It's not all about what she eats.","title":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","datePublished":"2013-07-31T10:57:08-07:00","dateModified":"2013-08-26T10:56:07-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","status":"publish","path":"/bayareabites/66849/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\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>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66849/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","authors":["5125"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1146","bayareabites_1246","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_9996","bayareabites_12125","bayareabites_12121","bayareabites_1883","bayareabites_10964","bayareabites_4190","bayareabites_12123","bayareabites_9142","bayareabites_12126","bayareabites_8869","bayareabites_11449","bayareabites_2788","bayareabites_9108","bayareabites_10523","bayareabites_9144","bayareabites_12120","bayareabites_12128","bayareabites_12127","bayareabites_12124","bayareabites_9765","bayareabites_10313","bayareabites_9966","bayareabites_8925","bayareabites_10293","bayareabites_12122"],"featImg":"bayareabites_67078","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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