With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back
Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw
Step Right Up: Straw is Open (and it's Vegan-Friendly!)
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"disqusTitle": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back",
"title": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n",
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"excerpt": "Theme restaurants seem to be making a comeback. Here are some that have popped up in the Bay Area beyond neighborhoods catering to tourists. Can theme restaurants develop a loyal clientele or are they a one-time novelty? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw",
"title": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\" alt=\"The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\" width=\"1000\" height=\"555\" class=\"size-full wp-image-80864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a Southern expat, I know surprisingly little about fried chicken. I wasn’t raised on it—no one ever fried much of anything in my childhood kitchen. We’d eat take-out fried pieces from the Publix grocery store at picnics once or twice a year, max. After leaving home, I quickly attempted to cultivate the perception that I was enlightened in the art of fried poultry. Ten years later, I’m still learning—gladly. I’ve tried hot chicken, (real) Kentucky fried chicken, Korean chicken, and chicken and waffles. Give me a piece of dark meat dredged in batter and dropped in hot oil, and I’ll eat at least a piece or two. So it was inevitable that I would find myself visiting \u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>.\u003c/p>\n\u003cp>Ari Feingold opened Proposition Chicken last October in Hayes Valley. Feingold is also the owner of \u003ca href=\"http://strawsf.com/\">Straw\u003c/a>, the carnival-themed restaurant around the corner. I have zero interest in paying a premium for carnival food, so I was a bit hesitant to try out another restaurant run by a person who believes in the goodness of amusement park food. But the siren song of quick, easy, and thoughtfully made fried chicken was too strong for me to ignore.\u003c/p>\n\u003cp>I came in for lunch on a sunny weekday afternoon. Only a few other diners sat scattered throughout the long dinging area, but everyone seated seemed to be enjoying themselves. The restaurant is structured to work perfectly for office workers on their lunch break: order at the counter, grab a stool, and the food shows up quickly.\u003c/p>\n\u003cfigure id=\"attachment_80865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\" alt=\"Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken’s menu is short and straightforward. There are three types of chicken—fried, flipped (rotisserie), or fake (tofu). Each type of chicken is served on your choice of a slaw-topped Bakesale Betty-style sandwich ($10), a kale salad ($11), or on a platter as an entrée with coleslaw and a buttermilk biscuit ($12). There are sides and desserts ($2-7), too, but they simply distract from the main event. All of the chicken served is courtesy of Mary’s Free Range, and the kitchen makes everything else from scratch. They also provide gluten-free chicken should you need a wheat-free lunch. The restaurant is also currently in the application process to serve beer and wine; longer hours and happy hour specials will come along with the booze.\u003c/p>\n\u003cp>I, of course, ordered fried chicken, and was pleased when the counterperson asked if I preferred white or dark meat. Fried chicken breast is almost always inferior to the thigh or drumstick, and I had no intention of setting myself up for disappointment. While the sandwich or salad may have been a more practical lunch choice, I couldn’t resist the promise of a buttermilk biscuit, so I ponied up for the entrée choice.\u003c/p>\n\u003cfigure id=\"attachment_80863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\" alt=\"An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve bucks turned out to be a little steep for the demure tray of food I received. The three pieces of chicken were \u003cem>tiny\u003c/em>, especially compared to the oversized biscuit tin of slaw. A small bowl of ranch dressing was a nice surprise, albeit an unnecessary one. (Who puts ranch on their fried chicken anyway?) The chicken itself was properly fried, juicy, and very well seasoned. I couldn’t taste the characteristic twang of the buttermilk brine advertised on the menu, but I didn’t miss it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The haphazard breading on the chicken was a much bigger problem. One piece (the wing) was practically inundated with breading; it was more crunch than tender chicken. On the other hand, the drumstick was close to naked. Lacking any textural contrast, the piece was just greasy. The thigh was the Goldilocks piece—it had a distinctive but not overwhelming crust, flecked with pepper, and adorned with a multitude of crisp bubbles. \u003c/p>\n\u003cp>Neither flaky nor crumbly, the biscuit was simply average. Like the chicken, it lacked any discernible buttermilk flavor, but this flaw was not as troublesome as the serving temperature. The giant mound of butter sitting on top of the biscuit was tasty and full of sweet honey, but it sat there, immobile on the room temperature biscuit. Had the biscuit been piping hot, the butter would have melted into its warm layers, infusing the bread with its richness. \u003c/p>\n\u003cfigure id=\"attachment_80866\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\" alt=\"The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-80866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better was the slaw. In fact, the bright, spicy slaw even outshone the chicken. The slivers of cabbage and parsley were coated in \u003cem>just\u003c/em> enough creamy dressing to transform from crunchy garnish to crisp-tender salad. Its heat was present, lingering for a few moments after eating. I wanted to slather the salad over everything. Instead, I devoured the whole bowl within seconds, scraping out every last bit of dressing with stray bits of biscuit.\u003c/p>\n\u003cp>As the chicken cooled down and I took my last bites, I was reminded of that Publix fried chicken I ate as a kid—salty, a little bit greasy, and ultimately very satisfying. \u003c/p>\n\u003cp>Information:\u003cbr>\n\u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ube6YM\">Map\u003c/a>\u003cbr>\n1750 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 864-2454\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Sun 11am-9pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/EatPropChicken\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\" target=\"_blank\">@EatPropChicken\u003c/a>\u003c/p>\n\n",
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"excerpt": "As their name implies, Proposition Chicken in Hayes Valley focuses on one thing—chicken. While they offer rotisserie as well as fake (tofu) chicken, their fried pieces have garnered the most praise. How does it stack up to real-deal Southern chicken? Kate Williams takes a look.",
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"description": "As their name implies, Proposition Chicken in Hayes Valley focuses on one thing—chicken. While they offer rotisserie as well as fake (tofu) chicken, their fried pieces have garnered the most praise. How does it stack up to real-deal Southern chicken? Kate Williams takes a look.",
"title": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\" alt=\"The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\" width=\"1000\" height=\"555\" class=\"size-full wp-image-80864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a Southern expat, I know surprisingly little about fried chicken. I wasn’t raised on it—no one ever fried much of anything in my childhood kitchen. We’d eat take-out fried pieces from the Publix grocery store at picnics once or twice a year, max. After leaving home, I quickly attempted to cultivate the perception that I was enlightened in the art of fried poultry. Ten years later, I’m still learning—gladly. I’ve tried hot chicken, (real) Kentucky fried chicken, Korean chicken, and chicken and waffles. Give me a piece of dark meat dredged in batter and dropped in hot oil, and I’ll eat at least a piece or two. So it was inevitable that I would find myself visiting \u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>.\u003c/p>\n\u003cp>Ari Feingold opened Proposition Chicken last October in Hayes Valley. Feingold is also the owner of \u003ca href=\"http://strawsf.com/\">Straw\u003c/a>, the carnival-themed restaurant around the corner. I have zero interest in paying a premium for carnival food, so I was a bit hesitant to try out another restaurant run by a person who believes in the goodness of amusement park food. But the siren song of quick, easy, and thoughtfully made fried chicken was too strong for me to ignore.\u003c/p>\n\u003cp>I came in for lunch on a sunny weekday afternoon. Only a few other diners sat scattered throughout the long dinging area, but everyone seated seemed to be enjoying themselves. The restaurant is structured to work perfectly for office workers on their lunch break: order at the counter, grab a stool, and the food shows up quickly.\u003c/p>\n\u003cfigure id=\"attachment_80865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\" alt=\"Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken’s menu is short and straightforward. There are three types of chicken—fried, flipped (rotisserie), or fake (tofu). Each type of chicken is served on your choice of a slaw-topped Bakesale Betty-style sandwich ($10), a kale salad ($11), or on a platter as an entrée with coleslaw and a buttermilk biscuit ($12). There are sides and desserts ($2-7), too, but they simply distract from the main event. All of the chicken served is courtesy of Mary’s Free Range, and the kitchen makes everything else from scratch. They also provide gluten-free chicken should you need a wheat-free lunch. The restaurant is also currently in the application process to serve beer and wine; longer hours and happy hour specials will come along with the booze.\u003c/p>\n\u003cp>I, of course, ordered fried chicken, and was pleased when the counterperson asked if I preferred white or dark meat. Fried chicken breast is almost always inferior to the thigh or drumstick, and I had no intention of setting myself up for disappointment. While the sandwich or salad may have been a more practical lunch choice, I couldn’t resist the promise of a buttermilk biscuit, so I ponied up for the entrée choice.\u003c/p>\n\u003cfigure id=\"attachment_80863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\" alt=\"An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve bucks turned out to be a little steep for the demure tray of food I received. The three pieces of chicken were \u003cem>tiny\u003c/em>, especially compared to the oversized biscuit tin of slaw. A small bowl of ranch dressing was a nice surprise, albeit an unnecessary one. (Who puts ranch on their fried chicken anyway?) The chicken itself was properly fried, juicy, and very well seasoned. I couldn’t taste the characteristic twang of the buttermilk brine advertised on the menu, but I didn’t miss it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The haphazard breading on the chicken was a much bigger problem. One piece (the wing) was practically inundated with breading; it was more crunch than tender chicken. On the other hand, the drumstick was close to naked. Lacking any textural contrast, the piece was just greasy. The thigh was the Goldilocks piece—it had a distinctive but not overwhelming crust, flecked with pepper, and adorned with a multitude of crisp bubbles. \u003c/p>\n\u003cp>Neither flaky nor crumbly, the biscuit was simply average. Like the chicken, it lacked any discernible buttermilk flavor, but this flaw was not as troublesome as the serving temperature. The giant mound of butter sitting on top of the biscuit was tasty and full of sweet honey, but it sat there, immobile on the room temperature biscuit. Had the biscuit been piping hot, the butter would have melted into its warm layers, infusing the bread with its richness. \u003c/p>\n\u003cfigure id=\"attachment_80866\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\" alt=\"The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-80866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better was the slaw. In fact, the bright, spicy slaw even outshone the chicken. The slivers of cabbage and parsley were coated in \u003cem>just\u003c/em> enough creamy dressing to transform from crunchy garnish to crisp-tender salad. Its heat was present, lingering for a few moments after eating. I wanted to slather the salad over everything. Instead, I devoured the whole bowl within seconds, scraping out every last bit of dressing with stray bits of biscuit.\u003c/p>\n\u003cp>As the chicken cooled down and I took my last bites, I was reminded of that Publix fried chicken I ate as a kid—salty, a little bit greasy, and ultimately very satisfying. \u003c/p>\n\u003cp>Information:\u003cbr>\n\u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ube6YM\">Map\u003c/a>\u003cbr>\n1750 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 864-2454\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Sun 11am-9pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/EatPropChicken\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\" target=\"_blank\">@EatPropChicken\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"title": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Straw opens in Hayes Valley, offering carnival-themed fare, as well as vegan and gluten-free options. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"mindshift": {
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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