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"disqusTitle": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n",
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"excerpt": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
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"description": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal | KQED",
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"headline": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"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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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
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