Sweet Treat: PieTisserie Gets a Storefront in Oakland
Neighborhood Gem: Nick’s Pizza in North Oakland
Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog
Jack’s Oyster Bar & Fish House: Oysters with a uniquely Oakland view in Jack London Square
Doing Barbecue and Business Right at The Brick Pig’s House in Oakland
Oakland Cat Café Comes Closer to Reality, Set to Open in September
A Conversation with the Top Dog Guy
Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress
A Taste of Oakland in Sochi
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Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://oaklandlocal.com/author/nmeier/\" target=\"_blank\">Natalie Meier\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2015/02/sweet-treat-pietisserie-gets-a-storefront/\" target=\"_blank\">Oakland Local\u003c/a> (2/24/15)\u003c/p>\n\u003cp>The first time I sat down with Jaynelle St. Jean, founder of \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">PieTisserie\u003c/a>, on the Bay Area’s version of a hot day in July, the shop was just a long, empty space. We sat at a lone small table, discussing her infamous blackbottom walnut pie and a detailed potential store layout.\u003c/p>\n\u003cp>Seven months later, PieTisserie threw open its doors just steps away from Lake Merritt on Valentine’s Day weekend. While that marked the opening of the business’s permanent physical location, St. Jean’s pies had been selling for seven months, \u003ca href=\"http://www.pietisserie.com/shop/\" target=\"_blank\">available to order online through PieTisserie’s website\u003c/a> for pick up in-store as it started to come together into a finished product.\u003c/p>\n\u003cp>And a finished product it was. Walking into PieTisserie’s shop for the first time on Valentine’s Day was like waking up in a Pinterest addict’s dream.\u003c/p>\n\u003cfigure id=\"attachment_93603\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\" alt=\"Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\" width=\"1024\" height=\"587\" class=\"size-full wp-image-93603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-320x183.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“I was really concerned about being able to realize what I had in mind and that, once I did, the space wouldn’t function the way I thought it would,” St. Jean said. “It turned out awesome. I’ve never built any sort of space at all and so I’m really quite pleased, actually, with how the space works.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.\u003c/p>\n\u003cfigure id=\"attachment_93608\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\" alt=\"From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>PieTisserie also offers mini-pie boxes and pies by the slice, which are tied with ribbon and sent off with a tiny card that includes all relevant information for getting in touch with PieTisserie, said employee Rebecca Dharmapalan. At PieTisserie, presentation is just as important as the taste of the pie itself.\u003c/p>\n\u003cfigure id=\"attachment_93604\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\" alt=\"The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93605\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\" alt=\"Pie by the slice. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pie by the slice. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“She really has a vision for this place,” Dharmapalan said. “I love pie, food and Jaynelle. She encompasses what it means to be a hot spot or small business in Oakland.”\u003c/p>\n\u003cp>Mika Ruiz, a longtime customer of St. Jean’s, arrived at the shop a few hours into the opening. She ordered a Meyer Lemon pie — her favorite — for her mother, and said she’s been ordering St. Jean’s pies ever since she sold them at \u003ca href=\"http://www.nidooakland.com/#home-kitchen-and-bar\" target=\"_blank\">NIDO Kitchen & Bar\u003c/a>, a restaurant spot that advertises locally sourced Mexican food and drinks.\u003c/p>\n\u003cp>“I’ve been a fan of [St. Jean’s] for the last three years,” Ruiz said. “I love how PieTisserie has evolved into this, and I really like supporting local businesses.”\u003c/p>\n\u003cfigure id=\"attachment_93609\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\" alt=\"Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>According to St. Jean, PieTisserie is a community effort that boasts many voluntary supporters who frequently help out behind the counter in addition to regular employees. PieTisserie’s fanbase has also grown and stayed loyal over the past four years, following St. Jean wherever she, and her pies, go.\u003c/p>\n\u003cp>“There are people who have come in saying, ‘Oh, I first had your pies at NIDO!’ or ‘I remember when you were on the lake!’” St Jean said. “All those people are here, but there are also a lot of new people here too, so it’s like making new friends.”\u003c/p>\n\u003cfigure id=\"attachment_93607\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\" alt=\"A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>Not convinced that you should check out PieTisserie yet? In the future, St. Jean said customers can look forward to more seating options outside the shop where pie-lovers can sit down and enjoy themselves. PieTisserie’s services will also be expanding to catering, special events and weddings, with a few tastings already on the horizon.\u003c/p>\n\u003cp>Simply put, if you live in Oakland and haven’t checked out PieTisserie yet, you’re doing it wrong.\u003c/p>\n\u003cp>“It’s a delicious little hidden gem,” St. Jean said. “You’ll walk out with a pie and a smile on your face.”\u003c/p>\n\u003chr>\n\u003cul>\n\u003cli>Find PieTisserie on Twitter & Instagram: \u003ca href=\"https://twitter.com/PieTisserie\" target=\"_blank\">@pietisserie\u003c/a>\u003c/li>\n\u003cli>Check out the \u003ca href=\"http://oaklandlocal.com/2014/07/pietisserie-to-become-permanent-near-lake-merritt/\" target=\"_blank\">previous Oakland Local story on PieTisserie\u003c/a> settling near Lake Merritt.\u003c/li>\n\u003cli>To see more of Jasmin Porter’s photography, check out her \u003ca href=\"http://jasminporter.com/Portfolio\" target=\"_blank\">website\u003c/a> and her \u003ca href=\"https://www.facebook.com/jasminxassassin?ref=br_tf\" target=\"_blank\">Facebook page\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>1605 2nd Ave., Oakland, CA 94606 | 510.859.7437 | mmmpies@pietisserie.com\u003cbr>\nWednesday – Friday: 12 p.m. – 8 p.m. // Saturday: 10 a.m. – 8 p.m. // Sunday: 10 p.m. – 6 p.m. \u003c/p>\n\n","blocks":[],"excerpt":"PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.","status":"publish","parent":0,"modified":1425172138,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":830},"headData":{"title":"Sweet Treat: PieTisserie Gets a Storefront in Oakland | KQED","description":"PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93579 http://blogs.kqed.org/bayareabites/?p=93579","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/28/sweet-treat-pietisserie-gets-a-storefront-in-oakland/","disqusTitle":"Sweet Treat: PieTisserie Gets a Storefront in Oakland","path":"/bayareabites/93579/sweet-treat-pietisserie-gets-a-storefront-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93606\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\" alt=\"Jaynelle St. Jean and two of her employees (Courtesy of Jasmin Porter)\" width=\"1024\" height=\"731\" class=\"size-full wp-image-93606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-320x228.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jaynelle St. Jean and two of her employees. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://oaklandlocal.com/author/nmeier/\" target=\"_blank\">Natalie Meier\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2015/02/sweet-treat-pietisserie-gets-a-storefront/\" target=\"_blank\">Oakland Local\u003c/a> (2/24/15)\u003c/p>\n\u003cp>The first time I sat down with Jaynelle St. Jean, founder of \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">PieTisserie\u003c/a>, on the Bay Area’s version of a hot day in July, the shop was just a long, empty space. We sat at a lone small table, discussing her infamous blackbottom walnut pie and a detailed potential store layout.\u003c/p>\n\u003cp>Seven months later, PieTisserie threw open its doors just steps away from Lake Merritt on Valentine’s Day weekend. While that marked the opening of the business’s permanent physical location, St. Jean’s pies had been selling for seven months, \u003ca href=\"http://www.pietisserie.com/shop/\" target=\"_blank\">available to order online through PieTisserie’s website\u003c/a> for pick up in-store as it started to come together into a finished product.\u003c/p>\n\u003cp>And a finished product it was. Walking into PieTisserie’s shop for the first time on Valentine’s Day was like waking up in a Pinterest addict’s dream.\u003c/p>\n\u003cfigure id=\"attachment_93603\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\" alt=\"Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\" width=\"1024\" height=\"587\" class=\"size-full wp-image-93603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-320x183.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“I was really concerned about being able to realize what I had in mind and that, once I did, the space wouldn’t function the way I thought it would,” St. Jean said. “It turned out awesome. I’ve never built any sort of space at all and so I’m really quite pleased, actually, with how the space works.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.\u003c/p>\n\u003cfigure id=\"attachment_93608\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\" alt=\"From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>PieTisserie also offers mini-pie boxes and pies by the slice, which are tied with ribbon and sent off with a tiny card that includes all relevant information for getting in touch with PieTisserie, said employee Rebecca Dharmapalan. At PieTisserie, presentation is just as important as the taste of the pie itself.\u003c/p>\n\u003cfigure id=\"attachment_93604\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\" alt=\"The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93605\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\" alt=\"Pie by the slice. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pie by the slice. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“She really has a vision for this place,” Dharmapalan said. “I love pie, food and Jaynelle. She encompasses what it means to be a hot spot or small business in Oakland.”\u003c/p>\n\u003cp>Mika Ruiz, a longtime customer of St. Jean’s, arrived at the shop a few hours into the opening. She ordered a Meyer Lemon pie — her favorite — for her mother, and said she’s been ordering St. Jean’s pies ever since she sold them at \u003ca href=\"http://www.nidooakland.com/#home-kitchen-and-bar\" target=\"_blank\">NIDO Kitchen & Bar\u003c/a>, a restaurant spot that advertises locally sourced Mexican food and drinks.\u003c/p>\n\u003cp>“I’ve been a fan of [St. Jean’s] for the last three years,” Ruiz said. “I love how PieTisserie has evolved into this, and I really like supporting local businesses.”\u003c/p>\n\u003cfigure id=\"attachment_93609\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\" alt=\"Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>According to St. Jean, PieTisserie is a community effort that boasts many voluntary supporters who frequently help out behind the counter in addition to regular employees. PieTisserie’s fanbase has also grown and stayed loyal over the past four years, following St. Jean wherever she, and her pies, go.\u003c/p>\n\u003cp>“There are people who have come in saying, ‘Oh, I first had your pies at NIDO!’ or ‘I remember when you were on the lake!’” St Jean said. “All those people are here, but there are also a lot of new people here too, so it’s like making new friends.”\u003c/p>\n\u003cfigure id=\"attachment_93607\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\" alt=\"A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>Not convinced that you should check out PieTisserie yet? In the future, St. Jean said customers can look forward to more seating options outside the shop where pie-lovers can sit down and enjoy themselves. PieTisserie’s services will also be expanding to catering, special events and weddings, with a few tastings already on the horizon.\u003c/p>\n\u003cp>Simply put, if you live in Oakland and haven’t checked out PieTisserie yet, you’re doing it wrong.\u003c/p>\n\u003cp>“It’s a delicious little hidden gem,” St. Jean said. “You’ll walk out with a pie and a smile on your face.”\u003c/p>\n\u003chr>\n\u003cul>\n\u003cli>Find PieTisserie on Twitter & Instagram: \u003ca href=\"https://twitter.com/PieTisserie\" target=\"_blank\">@pietisserie\u003c/a>\u003c/li>\n\u003cli>Check out the \u003ca href=\"http://oaklandlocal.com/2014/07/pietisserie-to-become-permanent-near-lake-merritt/\" target=\"_blank\">previous Oakland Local story on PieTisserie\u003c/a> settling near Lake Merritt.\u003c/li>\n\u003cli>To see more of Jasmin Porter’s photography, check out her \u003ca href=\"http://jasminporter.com/Portfolio\" target=\"_blank\">website\u003c/a> and her \u003ca href=\"https://www.facebook.com/jasminxassassin?ref=br_tf\" target=\"_blank\">Facebook page\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>1605 2nd Ave., Oakland, CA 94606 | 510.859.7437 | mmmpies@pietisserie.com\u003cbr>\nWednesday – Friday: 12 p.m. – 8 p.m. // Saturday: 10 a.m. – 8 p.m. // Sunday: 10 p.m. – 6 p.m. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93579/sweet-treat-pietisserie-gets-a-storefront-in-oakland","authors":["5475"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_12093","bayareabites_1807"],"tags":["bayareabites_14179","bayareabites_14757","bayareabites_12651","bayareabites_9850"],"featImg":"bayareabites_93603","label":"bayareabites"},"bayareabites_87929":{"type":"posts","id":"bayareabites_87929","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87929","score":null,"sort":[1411482925000]},"guestAuthors":[],"slug":"neighborhood-gem-nicks-pizza-in-north-oakland","title":"Neighborhood Gem: Nick’s Pizza in North Oakland","publishDate":1411482925,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87935\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\" alt=\"Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's. \" width=\"659\" height=\"370\" class=\"size-full wp-image-87935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/neighborhood-gem-nicks-pizza/\" target=\"_blank\">Oakland Local\u003c/a> (9/22/14)\u003c/p>\n\u003cp>Nick’s Pizza owner Nick Yapor-Cox has an easy smile, an infectious enthusiasm for his hometown and a childlike zeal for sourdough. The down-to-earth entrepreneur grew up in North Oakland, just a few blocks away from where he opened his pizza business in 2012.\u003c/p>\n\u003cfigure id=\"attachment_87937\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\" alt=\"Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\" width=\"800\" height=\"450\" class=\"size-full wp-image-87937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>“I liked the idea of opening a neighborhood joint,” says Nick. “Pizza is a regular food, and I enjoy being a regular part of people’s lives.” Indeed, Nick’s has a strong neighborhood following, which is broadened somewhat by his evening delivery service. As we talk, Nick nods appreciatively to a customer seated across from us who lives a few doors down from the shop.\u003c/p>\n\u003cp>You might not guess from the unpretentious storefront that Nick cut his teeth at two of Manhattan’s finest restaurants (he worked as a pastry chef at \u003ca href=\"http://elevenmadisonpark.com/\" target=\"_blank\">Eleven Madison Park\u003c/a> and Alex Guarnaschelli’s \u003ca href=\"http://www.butterrestaurant.com/\" target=\"_blank\">Butter Restaurant\u003c/a>). Nick’s fine dining experience in New York made him homesick for the Bay Area, where he returned to continue his pastry training at the now-shuttered B Restaurant in Old Oakland and at Mary Canales’s then-new ice cream shop, \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>.\u003c/p>\n\u003cp>Nick started making pizza at B Restaurant, but it was his more recent experience at the worker-owned Arizmendi Bakery in Emeryville that crystallized his entrepreneurial vision and inspired a love of sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\" alt=\"Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>“Sourdough is the pulse of what I was excited about at \u003ca href=\"http://www.arizmendi-bakery.org/\" target=\"_blank\">Arizmendi\u003c/a>,” says Nick, moving in a little closer to explain what makes sourdough such a compelling medium. “You really have to have a relationship with the dough,” he explains. “You have to watch it. You have to be careful with it.” Nick asks if I want to see the starter he uses, then leads me to the refrigerator to point out a bucket of the glistening, bubbling dough that he has used to start every delightfully chewy pizza crust he’s made since the tiny shop opened.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. Nick’s hand-tossed, sourdough-based crust is more subtle than Arizmendi’s crust, and it integrates well with his eclectic toppings. A touch of olive oil baked into the dough imparts a rich and buttery flavor. Nick’s pizzas are baked on the floor of the pizza oven–a more New York-style that makes the crust golden brown and pliable.\u003c/p>\n\u003cp>Nick’s offers six to eight pizza varieties every day, many of which are available by the slice. He uses organic produce almost exclusively, locally-sourced ingredients whenever possible, and rbST-free cheeses. He uses organic flour from Central Milling (the go-to brand for many top Bay Area bakers) and California-made olive oil for his chewy crust. His sauce is homemade and characteristically light on his pizzas.\u003c/p>\n\u003cfigure id=\"attachment_87934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\" alt=\"Nick’s pizza specials. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s pizza specials. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>While Nick has Classic Pepperoni and Classic Cheese pizza on the menu nightly, other offerings depend on the season and the chef’s whims. Customers love Nick’s prosciutto-topped pizzas and anything he makes with stone fruit. One of his more popular pizzas is Tarte Flambee, a sweet and savory combination of caramelized onion, bacon and goat cheese. Another unusual pizza that’s making a repeat appearance soon is the Figgy Piggy, which combines black mission figs, bacon and goat cheese. It’s a riff on a dessert Nick used to make at B Restaurant. Nick says he appreciates his customers’ willingness to trust his “crazy pizza ideas.” He admits that some people find his clam pizza “totally nutty,” but he argues that keeping the shells on is the only way to do it right.\u003c/p>\n\u003cp>As for Nick, he likes his pepperoni pizza, which he describes as chewy and crispy with the just the right proportion of cheese and lightly spicy pepperoni. Nick special-orders the all-natural, nitrate-free pepperoni from the East Coast. In addition to pizza, Nick offers a seasonal menu of green salads, a whole-grain salad, and several desserts. He’s known for his thin and chewy chocolate chip cookies, which are made fresh daily. His delivery crew makes a point of nestling the cookies just so next to the pizza so that they arrive at their destination warm and melty. (Make sure you have milk at home!)\u003c/p>\n\u003cfigure id=\"attachment_87936\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\" alt=\"Bushrod Sourdough. Photo courtesy of Nick’s.\" width=\"500\" class=\"size-full wp-image-87936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bushrod Sourdough. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Until very recently, Nick served breakfast pastries, like chanterelle mushroom croissants and sourdough fougasse with walnuts, grapes and rosemary, but he had to suspend the operation when his best friend and baker, Aron Ford, injured his hand this summer. He plans to start his breakfast business up again when Nick’s opens a second shop in the next year–most likely in downtown Oakland. Exact dates and location are yet to be determined. In the meantime, Nick still offers two fresh-made types of bread: Bushrod sourdough and kalamata sourdough, both browned to perfection with a crisp, rustic crust.\u003c/p>\n\u003cp>Nick’s \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/current-menu/\" target=\"_blank\">menu is updated weekly\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">\u003cstrong>Nick’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n 6211 Shattuck Avenue\u003cbr>\n (510) 658-3903\u003cbr>\n Open Tuesday through Thursday and Sunday 11 a.m. – 9 p.m., Friday and Saturday 11 a.m. – 10 p.m. Closed Monday. Delivery begins at 5 p.m.\u003cbr>\n \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">oaklandstylepizza.com\u003c/a>\u003cbr>\n Neighborhood: North Oakland\u003c/p>\n\n","blocks":[],"excerpt":"While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. ","status":"publish","parent":0,"modified":1411482925,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":996},"headData":{"title":"Neighborhood Gem: Nick’s Pizza in North Oakland | KQED","description":"While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87929 http://blogs.kqed.org/bayareabites/?p=87929","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/23/neighborhood-gem-nicks-pizza-in-north-oakland/","disqusTitle":"Neighborhood Gem: Nick’s Pizza in North Oakland","path":"/bayareabites/87929/neighborhood-gem-nicks-pizza-in-north-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87935\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\" alt=\"Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's. \" width=\"659\" height=\"370\" class=\"size-full wp-image-87935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/neighborhood-gem-nicks-pizza/\" target=\"_blank\">Oakland Local\u003c/a> (9/22/14)\u003c/p>\n\u003cp>Nick’s Pizza owner Nick Yapor-Cox has an easy smile, an infectious enthusiasm for his hometown and a childlike zeal for sourdough. The down-to-earth entrepreneur grew up in North Oakland, just a few blocks away from where he opened his pizza business in 2012.\u003c/p>\n\u003cfigure id=\"attachment_87937\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\" alt=\"Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\" width=\"800\" height=\"450\" class=\"size-full wp-image-87937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>“I liked the idea of opening a neighborhood joint,” says Nick. “Pizza is a regular food, and I enjoy being a regular part of people’s lives.” Indeed, Nick’s has a strong neighborhood following, which is broadened somewhat by his evening delivery service. As we talk, Nick nods appreciatively to a customer seated across from us who lives a few doors down from the shop.\u003c/p>\n\u003cp>You might not guess from the unpretentious storefront that Nick cut his teeth at two of Manhattan’s finest restaurants (he worked as a pastry chef at \u003ca href=\"http://elevenmadisonpark.com/\" target=\"_blank\">Eleven Madison Park\u003c/a> and Alex Guarnaschelli’s \u003ca href=\"http://www.butterrestaurant.com/\" target=\"_blank\">Butter Restaurant\u003c/a>). Nick’s fine dining experience in New York made him homesick for the Bay Area, where he returned to continue his pastry training at the now-shuttered B Restaurant in Old Oakland and at Mary Canales’s then-new ice cream shop, \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>.\u003c/p>\n\u003cp>Nick started making pizza at B Restaurant, but it was his more recent experience at the worker-owned Arizmendi Bakery in Emeryville that crystallized his entrepreneurial vision and inspired a love of sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\" alt=\"Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>“Sourdough is the pulse of what I was excited about at \u003ca href=\"http://www.arizmendi-bakery.org/\" target=\"_blank\">Arizmendi\u003c/a>,” says Nick, moving in a little closer to explain what makes sourdough such a compelling medium. “You really have to have a relationship with the dough,” he explains. “You have to watch it. You have to be careful with it.” Nick asks if I want to see the starter he uses, then leads me to the refrigerator to point out a bucket of the glistening, bubbling dough that he has used to start every delightfully chewy pizza crust he’s made since the tiny shop opened.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. Nick’s hand-tossed, sourdough-based crust is more subtle than Arizmendi’s crust, and it integrates well with his eclectic toppings. A touch of olive oil baked into the dough imparts a rich and buttery flavor. Nick’s pizzas are baked on the floor of the pizza oven–a more New York-style that makes the crust golden brown and pliable.\u003c/p>\n\u003cp>Nick’s offers six to eight pizza varieties every day, many of which are available by the slice. He uses organic produce almost exclusively, locally-sourced ingredients whenever possible, and rbST-free cheeses. He uses organic flour from Central Milling (the go-to brand for many top Bay Area bakers) and California-made olive oil for his chewy crust. His sauce is homemade and characteristically light on his pizzas.\u003c/p>\n\u003cfigure id=\"attachment_87934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\" alt=\"Nick’s pizza specials. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s pizza specials. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>While Nick has Classic Pepperoni and Classic Cheese pizza on the menu nightly, other offerings depend on the season and the chef’s whims. Customers love Nick’s prosciutto-topped pizzas and anything he makes with stone fruit. One of his more popular pizzas is Tarte Flambee, a sweet and savory combination of caramelized onion, bacon and goat cheese. Another unusual pizza that’s making a repeat appearance soon is the Figgy Piggy, which combines black mission figs, bacon and goat cheese. It’s a riff on a dessert Nick used to make at B Restaurant. Nick says he appreciates his customers’ willingness to trust his “crazy pizza ideas.” He admits that some people find his clam pizza “totally nutty,” but he argues that keeping the shells on is the only way to do it right.\u003c/p>\n\u003cp>As for Nick, he likes his pepperoni pizza, which he describes as chewy and crispy with the just the right proportion of cheese and lightly spicy pepperoni. Nick special-orders the all-natural, nitrate-free pepperoni from the East Coast. In addition to pizza, Nick offers a seasonal menu of green salads, a whole-grain salad, and several desserts. He’s known for his thin and chewy chocolate chip cookies, which are made fresh daily. His delivery crew makes a point of nestling the cookies just so next to the pizza so that they arrive at their destination warm and melty. (Make sure you have milk at home!)\u003c/p>\n\u003cfigure id=\"attachment_87936\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\" alt=\"Bushrod Sourdough. Photo courtesy of Nick’s.\" width=\"500\" class=\"size-full wp-image-87936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bushrod Sourdough. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Until very recently, Nick served breakfast pastries, like chanterelle mushroom croissants and sourdough fougasse with walnuts, grapes and rosemary, but he had to suspend the operation when his best friend and baker, Aron Ford, injured his hand this summer. He plans to start his breakfast business up again when Nick’s opens a second shop in the next year–most likely in downtown Oakland. Exact dates and location are yet to be determined. In the meantime, Nick still offers two fresh-made types of bread: Bushrod sourdough and kalamata sourdough, both browned to perfection with a crisp, rustic crust.\u003c/p>\n\u003cp>Nick’s \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/current-menu/\" target=\"_blank\">menu is updated weekly\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">\u003cstrong>Nick’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n 6211 Shattuck Avenue\u003cbr>\n (510) 658-3903\u003cbr>\n Open Tuesday through Thursday and Sunday 11 a.m. – 9 p.m., Friday and Saturday 11 a.m. – 10 p.m. Closed Monday. Delivery begins at 5 p.m.\u003cbr>\n \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">oaklandstylepizza.com\u003c/a>\u003cbr>\n Neighborhood: North Oakland\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87929/neighborhood-gem-nicks-pizza-in-north-oakland","authors":["5475"],"categories":["bayareabites_8770","bayareabites_366","bayareabites_12093","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_13828","bayareabites_443"],"featImg":"bayareabites_87935","label":"bayareabites"},"bayareabites_87783":{"type":"posts","id":"bayareabites_87783","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87783","score":null,"sort":[1411082473000]},"guestAuthors":[],"slug":"five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog","title":"Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog","publishDate":1411082473,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n","blocks":[],"excerpt":"Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.","status":"publish","parent":0,"modified":1411082636,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1172},"headData":{"title":"Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog | KQED","description":"Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87783 http://blogs.kqed.org/bayareabites/?p=87783","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/18/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog/","disqusTitle":"Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog","path":"/bayareabites/87783/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87783/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog","authors":["5475"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_4084","bayareabites_1875","bayareabites_366","bayareabites_12093","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_13823","bayareabites_13761","bayareabites_12991","bayareabites_13822","bayareabites_10066","bayareabites_8995","bayareabites_10746","bayareabites_13736","bayareabites_13824","bayareabites_9782","bayareabites_3875"],"featImg":"bayareabites_87797","label":"bayareabites"},"bayareabites_86710":{"type":"posts","id":"bayareabites_86710","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86710","score":null,"sort":[1409102277000]},"guestAuthors":[],"slug":"jacks-oyster-bar-fish-house-oysters-with-a-uniquely-oakland-view-in-jack-london-square","title":" Jack’s Oyster Bar & Fish House: Oysters with a uniquely Oakland view in Jack London Square","publishDate":1409102277,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86717\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\" alt=\" Jack’s Oyster Bar and Fish House\" width=\"659\" height=\"494\" class=\"size-full wp-image-86717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack’s Oyster Bar and Fish House\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/chrisoldaker/\" target=\"_blank\">chrisoldaker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oysters-with-a-uniquely-oakland-view-in-jack-london-square/\" target=\"_blank\">Oakland Local\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Almost once a week, after a particularly long day on the grind, when the stress starts to overwhelm me, I get a serious craving for oysters. It’s become my way of hitting the reset and regrouping. I’ll take ‘em just about anywhere they’re fresh, but if I can manage to have those delectable mollusks on a nice patio overlooking the waterfront at sunset with a strong cocktail in hand, then I’m pretty much in heaven.\u003c/p>\n\u003cfigure id=\"attachment_86721\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\" alt=\"The Dill-icious cocktail is just that.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dill-icious cocktail is just that.\u003c/figcaption>\u003c/figure>\n\u003cp>It just so happens that \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack’s Oyster Bar & Fish House\u003c/a> delivers exactly that. Situated right next to \u003ca href=\"http://www.bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>’s waterfront side in \u003ca href=\"http://www.jacklondonsquare.com/\" target=\"_blank\">Jack London Square\u003c/a>, the new restaurant offers a full bar with handcrafted cocktails, a great beer and wine list and a menu focusing on classic California seafood with a few interesting twists.\u003c/p>\n\u003cfigure id=\"attachment_86722\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\" alt=\"The raw bar provides a centerpiece for the space.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86722\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw bar provides a centerpiece for the space.\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Rick Hackett and Meredith Melville, who opened neighboring Bocanova five years ago, have completely revamped the space with sleek, modern architecture and beautiful artwork. With an outdoor patio section overlooking the harbor, Jack’s provides the perfect environment for enjoying their plethora of amazing seafood options. The back of the restaurant is adorned with a large-scale wheat-paste mural installed by local artists Becky Carter and Michael de la Torre, giving the interior a whimsical and uniquely Oakland flare.\u003c/p>\n\u003cfigure id=\"attachment_86723\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\" alt=\"Oakland mural.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86723\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland mural.\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Peter Villegas’ menu keeps it simple with a focus on sustainability and freshness. In addition to the extensive raw bar, Jack’s offers traditional East-Coast items such as lobster rolls, chowders and crab cakes with a California twist, pulling influences from Vellegas’ globe-trotting culinary experiences to craft original dishes like his battered soft shell crab on a bed of kimchi, drizzled in black garlic, or the baked sardines with radish and salsa verde.\u003c/p>\n\u003cfigure id=\"attachment_86725\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\" alt=\"Baked sardines.\" width=\"1100\" height=\"734\" class=\"size-full wp-image-86725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked sardines.\u003c/figcaption>\u003c/figure>\n\u003cp>Adding to their focus on sustainability, a portion of their featured oyster specials are donated to \u003ca href=\"http://www.thewatershedproject.org/home.php\" target=\"_blank\">The Watershed Project\u003c/a>, a nonprofit devoted to research and monitoring of the San Francisco Bay.\u003c/p>\n\u003cfigure id=\"attachment_86724\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\" alt=\"Freshly shucked oysters on ice.\" width=\"1100\" height=\"826\" class=\"size-full wp-image-86724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters on ice.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar & Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water Street\u003cbr>\nJack London Square\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 271-7952\u003cbr>\nMon.-Fri. 11:30am -10:00pm, Sat. 11am-10pm, Sun. 11am-9:30pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Situated right next to Bocanova’s waterfront side in Jack London Square, Jack’s Oyster Bar & Fish House offers a full bar with handcrafted cocktails, a great beer and wine list and a menu focusing on classic California seafood with a few interesting twists.","status":"publish","parent":0,"modified":1409102277,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":411},"headData":{"title":"Jack’s Oyster Bar & Fish House: Oysters with a uniquely Oakland view in Jack London Square | KQED","description":"Situated right next to Bocanova’s waterfront side in Jack London Square, Jack’s Oyster Bar & Fish House offers a full bar with handcrafted cocktails, a great beer and wine list and a menu focusing on classic California seafood with a few interesting twists.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86710 http://blogs.kqed.org/bayareabites/?p=86710","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/26/jacks-oyster-bar-fish-house-oysters-with-a-uniquely-oakland-view-in-jack-london-square/","disqusTitle":" Jack’s Oyster Bar & Fish House: Oysters with a uniquely Oakland view in Jack London Square","path":"/bayareabites/86710/jacks-oyster-bar-fish-house-oysters-with-a-uniquely-oakland-view-in-jack-london-square","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86717\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\" alt=\" Jack’s Oyster Bar and Fish House\" width=\"659\" height=\"494\" class=\"size-full wp-image-86717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack’s Oyster Bar and Fish House\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/chrisoldaker/\" target=\"_blank\">chrisoldaker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oysters-with-a-uniquely-oakland-view-in-jack-london-square/\" target=\"_blank\">Oakland Local\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Almost once a week, after a particularly long day on the grind, when the stress starts to overwhelm me, I get a serious craving for oysters. It’s become my way of hitting the reset and regrouping. I’ll take ‘em just about anywhere they’re fresh, but if I can manage to have those delectable mollusks on a nice patio overlooking the waterfront at sunset with a strong cocktail in hand, then I’m pretty much in heaven.\u003c/p>\n\u003cfigure id=\"attachment_86721\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\" alt=\"The Dill-icious cocktail is just that.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dill-icious cocktail is just that.\u003c/figcaption>\u003c/figure>\n\u003cp>It just so happens that \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack’s Oyster Bar & Fish House\u003c/a> delivers exactly that. Situated right next to \u003ca href=\"http://www.bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>’s waterfront side in \u003ca href=\"http://www.jacklondonsquare.com/\" target=\"_blank\">Jack London Square\u003c/a>, the new restaurant offers a full bar with handcrafted cocktails, a great beer and wine list and a menu focusing on classic California seafood with a few interesting twists.\u003c/p>\n\u003cfigure id=\"attachment_86722\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\" alt=\"The raw bar provides a centerpiece for the space.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86722\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw bar provides a centerpiece for the space.\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Rick Hackett and Meredith Melville, who opened neighboring Bocanova five years ago, have completely revamped the space with sleek, modern architecture and beautiful artwork. With an outdoor patio section overlooking the harbor, Jack’s provides the perfect environment for enjoying their plethora of amazing seafood options. The back of the restaurant is adorned with a large-scale wheat-paste mural installed by local artists Becky Carter and Michael de la Torre, giving the interior a whimsical and uniquely Oakland flare.\u003c/p>\n\u003cfigure id=\"attachment_86723\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\" alt=\"Oakland mural.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86723\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland mural.\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Peter Villegas’ menu keeps it simple with a focus on sustainability and freshness. In addition to the extensive raw bar, Jack’s offers traditional East-Coast items such as lobster rolls, chowders and crab cakes with a California twist, pulling influences from Vellegas’ globe-trotting culinary experiences to craft original dishes like his battered soft shell crab on a bed of kimchi, drizzled in black garlic, or the baked sardines with radish and salsa verde.\u003c/p>\n\u003cfigure id=\"attachment_86725\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\" alt=\"Baked sardines.\" width=\"1100\" height=\"734\" class=\"size-full wp-image-86725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked sardines.\u003c/figcaption>\u003c/figure>\n\u003cp>Adding to their focus on sustainability, a portion of their featured oyster specials are donated to \u003ca href=\"http://www.thewatershedproject.org/home.php\" target=\"_blank\">The Watershed Project\u003c/a>, a nonprofit devoted to research and monitoring of the San Francisco Bay.\u003c/p>\n\u003cfigure id=\"attachment_86724\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\" alt=\"Freshly shucked oysters on ice.\" width=\"1100\" height=\"826\" class=\"size-full wp-image-86724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters on ice.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar & Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water Street\u003cbr>\nJack London Square\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 271-7952\u003cbr>\nMon.-Fri. 11:30am -10:00pm, Sat. 11am-10pm, Sun. 11am-9:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86710/jacks-oyster-bar-fish-house-oysters-with-a-uniquely-oakland-view-in-jack-london-square","authors":["5475"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1244","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_12093","bayareabites_1807"],"tags":["bayareabites_13749","bayareabites_14757","bayareabites_1021"],"featImg":"bayareabites_86722","label":"bayareabites"},"bayareabites_85755":{"type":"posts","id":"bayareabites_85755","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85755","score":null,"sort":[1407433927000]},"guestAuthors":[],"slug":"doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland","title":"Doing Barbecue and Business Right at The Brick Pig’s House in Oakland","publishDate":1407433927,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n","blocks":[],"excerpt":"Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. ","status":"publish","parent":0,"modified":1407434027,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":998},"headData":{"title":"Doing Barbecue and Business Right at The Brick Pig’s House in Oakland | KQED","description":"Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"85755 http://blogs.kqed.org/bayareabites/?p=85755","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/07/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/","disqusTitle":"Doing Barbecue and Business Right at The Brick Pig’s House in Oakland","path":"/bayareabites/85755/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85755/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland","authors":["5475"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_12093","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_2250","bayareabites_9457","bayareabites_1289","bayareabites_14757","bayareabites_13668"],"featImg":"bayareabites_85762","label":"bayareabites"},"bayareabites_85017":{"type":"posts","id":"bayareabites_85017","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85017","score":null,"sort":[1405619632000]},"guestAuthors":[],"slug":"oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september","title":"Oakland Cat Café Comes Closer to Reality, Set to Open in September","publishDate":1405619632,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85020\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\" alt=\"Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee \" width=\"659\" height=\"988\" class=\"size-full wp-image-85020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/jeanhlee/\" target=\"_blank\">Jean Lee\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/07/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Oakland Local\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Is the idea of opening a cat café too crazy for Oakland to handle? It certainly doesn’t seem so.\u003c/p>\n\u003cp>The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.\u003c/p>\n\u003cp>Founders Ann Dunn and Adam Myatt have been working since January to make their ideas a reality, and announced on July 1 that they secured a lease for a space at 29th and Broadway. Oakland’s first cat cafe is now set to open as soon as September, which could also make it the first in North America.\u003c/p>\n\u003cp>Also participating in what Myatt calls “friendly cat competition” is KitTea, the proposed San Francisco cat cafe that is projected to open sometime in 2014, according to its \u003ca href=\"http://www.kitteasf.com/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cat Town Café’s big move was made possible with the help of two \u003ca href=\"https://www.indiegogo.com/projects/cat-town-cafe\" target=\"_blank\">Indiegogo\u003c/a> campaigns for the cafe, which collectively raised over 40,000 dollars. In addition to numerous donors supporting the project, local East Bay companies \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.abagelcompany.com/\" target=\"_blank\">Authentic Bagel Co.\u003c/a> have committed to being vendors for the store.\u003c/p>\n\u003cp>Dunn, founder of the local cat rescue organization \u003ca href=\"http://cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, and Myatt, founder of \u003ca href=\"http://www.oaklandhoodcats.com/\" target=\"_blank\">Hoodcats\u003c/a> and also known as the “Cat Man of West Oakland” first met at the end of last year, after realizing that they both shared a love for cats and the idea of opening a cat cafe in Oakland.\u003c/p>\n\u003cp>Myatt’s entrance into the cat scene began when he started taking pictures of cats while on tour with his bandmates. When he was back home in West Oakland, he realized there were cats around his neighborhood — which he called “hood cats,” since they hung around the edge of downtown and the edge of West Oakland, a “no man’s neighborhood.” After questions from his friends about what he would do with his photos, he came up with the idea of kickstarting a calendar featuring the hoodcats themselves. Within the first year of hoodcats, the calendars sold out, and the success only continued with this past year, when Myatt made and sold a thousand orders.\u003c/p>\n\u003cp>Dunn’s work with cats began as a former volunteer at the \u003ca href=\"http://oaklandanimalservices.org/\" target=\"_blank\">Oakland Animal Shelter\u003c/a>, where she began realizing that cats were being euthanized because they were scared of their environment.\u003c/p>\n\u003cp>“They were measured by the reaction of being in the shelter, which wasn’t necessarily an indication of who they are,” Dunn said, inspiring her to remove cats from a shelter setting to see how they naturally behaved. Dunn envisioned a more uplifting environment where people could meet cats — which is how Cat Town was born. “I think the cafe is just going to be such an exponential growth of that,” said Dunn.\u003c/p>\n\u003cp>Although it would be a big achievement to be the first cat cafe to open on the continent, Dunn emphasizes that it isn’t as important as the reality that cats who need homes are going to be adopted much more quickly. She described it as a “a way to lure people in that’s sort of passive.” Instead of entering a shelter space, which Dunn noted can be “depressing,” people who don’t necessarily come in with the intention of adopting a cat can have the opportunity to come into the cafe, get coffee, hang out and get to know the cats, making a much more positive adoption experience. Dunn said that she and Myatt are working with cat behaviorists to design the space and make sure it’s a low-stress environment.\u003c/p>\n\u003cp>From the perspective of our furry four-legged counterparts, Dunn pointed out, “If you’re waiting for a home, would you rather be sitting in this tiny little cage or be in the space where you’re running around and having fun?”\u003c/p>\n\u003cp>Dunn said that “this is a crisis time of year” for cats, since it’s the season for kittens to be born, which can push the shelter to becoming more full than it already is. She pointed out that a September opening date is even more crucial since the primary time for adoption is Labor Day to the end of the year. “It’s just urgent for us to get open and running,” said Dunn.\u003c/p>\n\u003cp>Although Cat Town Cafe has reached a huge portion of its goal, it has still fallen short of its projected $60,000. However, a private backer has reached out to the duo and offered to match a $10,000 donation if they can raise $10,000. To support Myatt and Dunn in their endeavors to help the future kitties of Cat Town Cafe, you can \u003ca href=\"http://www.cattowncafe.com/donate\">donate here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It’s awesome to be building this community of people all around cats and just further shows how crazy Oakland is,” Myatt concluded.\u003c/p>\n\n","blocks":[],"excerpt":"The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.","status":"publish","parent":0,"modified":1405619801,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":873},"headData":{"title":"Oakland Cat Café Comes Closer to Reality, Set to Open in September | KQED","description":"The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"85017 http://blogs.kqed.org/bayareabites/?p=85017","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/","disqusTitle":"Oakland Cat Café Comes Closer to Reality, Set to Open in September","path":"/bayareabites/85017/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85020\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\" alt=\"Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee \" width=\"659\" height=\"988\" class=\"size-full wp-image-85020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/jeanhlee/\" target=\"_blank\">Jean Lee\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/07/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Oakland Local\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Is the idea of opening a cat café too crazy for Oakland to handle? It certainly doesn’t seem so.\u003c/p>\n\u003cp>The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.\u003c/p>\n\u003cp>Founders Ann Dunn and Adam Myatt have been working since January to make their ideas a reality, and announced on July 1 that they secured a lease for a space at 29th and Broadway. Oakland’s first cat cafe is now set to open as soon as September, which could also make it the first in North America.\u003c/p>\n\u003cp>Also participating in what Myatt calls “friendly cat competition” is KitTea, the proposed San Francisco cat cafe that is projected to open sometime in 2014, according to its \u003ca href=\"http://www.kitteasf.com/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cat Town Café’s big move was made possible with the help of two \u003ca href=\"https://www.indiegogo.com/projects/cat-town-cafe\" target=\"_blank\">Indiegogo\u003c/a> campaigns for the cafe, which collectively raised over 40,000 dollars. In addition to numerous donors supporting the project, local East Bay companies \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.abagelcompany.com/\" target=\"_blank\">Authentic Bagel Co.\u003c/a> have committed to being vendors for the store.\u003c/p>\n\u003cp>Dunn, founder of the local cat rescue organization \u003ca href=\"http://cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, and Myatt, founder of \u003ca href=\"http://www.oaklandhoodcats.com/\" target=\"_blank\">Hoodcats\u003c/a> and also known as the “Cat Man of West Oakland” first met at the end of last year, after realizing that they both shared a love for cats and the idea of opening a cat cafe in Oakland.\u003c/p>\n\u003cp>Myatt’s entrance into the cat scene began when he started taking pictures of cats while on tour with his bandmates. When he was back home in West Oakland, he realized there were cats around his neighborhood — which he called “hood cats,” since they hung around the edge of downtown and the edge of West Oakland, a “no man’s neighborhood.” After questions from his friends about what he would do with his photos, he came up with the idea of kickstarting a calendar featuring the hoodcats themselves. Within the first year of hoodcats, the calendars sold out, and the success only continued with this past year, when Myatt made and sold a thousand orders.\u003c/p>\n\u003cp>Dunn’s work with cats began as a former volunteer at the \u003ca href=\"http://oaklandanimalservices.org/\" target=\"_blank\">Oakland Animal Shelter\u003c/a>, where she began realizing that cats were being euthanized because they were scared of their environment.\u003c/p>\n\u003cp>“They were measured by the reaction of being in the shelter, which wasn’t necessarily an indication of who they are,” Dunn said, inspiring her to remove cats from a shelter setting to see how they naturally behaved. Dunn envisioned a more uplifting environment where people could meet cats — which is how Cat Town was born. “I think the cafe is just going to be such an exponential growth of that,” said Dunn.\u003c/p>\n\u003cp>Although it would be a big achievement to be the first cat cafe to open on the continent, Dunn emphasizes that it isn’t as important as the reality that cats who need homes are going to be adopted much more quickly. She described it as a “a way to lure people in that’s sort of passive.” Instead of entering a shelter space, which Dunn noted can be “depressing,” people who don’t necessarily come in with the intention of adopting a cat can have the opportunity to come into the cafe, get coffee, hang out and get to know the cats, making a much more positive adoption experience. Dunn said that she and Myatt are working with cat behaviorists to design the space and make sure it’s a low-stress environment.\u003c/p>\n\u003cp>From the perspective of our furry four-legged counterparts, Dunn pointed out, “If you’re waiting for a home, would you rather be sitting in this tiny little cage or be in the space where you’re running around and having fun?”\u003c/p>\n\u003cp>Dunn said that “this is a crisis time of year” for cats, since it’s the season for kittens to be born, which can push the shelter to becoming more full than it already is. She pointed out that a September opening date is even more crucial since the primary time for adoption is Labor Day to the end of the year. “It’s just urgent for us to get open and running,” said Dunn.\u003c/p>\n\u003cp>Although Cat Town Cafe has reached a huge portion of its goal, it has still fallen short of its projected $60,000. However, a private backer has reached out to the duo and offered to match a $10,000 donation if they can raise $10,000. To support Myatt and Dunn in their endeavors to help the future kitties of Cat Town Cafe, you can \u003ca href=\"http://www.cattowncafe.com/donate\">donate here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It’s awesome to be building this community of people all around cats and just further shows how crazy Oakland is,” Myatt concluded.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85017/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september","authors":["5475"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_4084","bayareabites_1875","bayareabites_366","bayareabites_12093"],"tags":["bayareabites_13586","bayareabites_13588","bayareabites_13584","bayareabites_12486","bayareabites_13587","bayareabites_13585","bayareabites_14757"],"featImg":"bayareabites_85020","label":"bayareabites"},"bayareabites_78482":{"type":"posts","id":"bayareabites_78482","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78482","score":null,"sort":[1393092016000]},"guestAuthors":[],"slug":"conversation-top-dog-guy","title":"A Conversation with the Top Dog Guy","publishDate":1393092016,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Max Gibson talks to \"The Top Dog Guy\" about working there for 23 years, watching college kids come and go, and how to deal with jerks.","status":"publish","parent":0,"modified":1393271016,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":64,"wordCount":2833},"headData":{"title":"A Conversation with the Top Dog Guy | KQED","description":"Max Gibson talks to "The Top Dog Guy" about working there for 23 years, watching college kids come and go, and how to deal with jerks.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78482 http://blogs.kqed.org/bayareabites/?p=78482","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/22/conversation-top-dog-guy/","disqusTitle":"A Conversation with the Top Dog Guy","path":"/bayareabites/78482/conversation-top-dog-guy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78482/conversation-top-dog-guy","authors":["5475"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_12093","bayareabites_181"],"tags":["bayareabites_14751","bayareabites_2346","bayareabites_14757","bayareabites_12132","bayareabites_13097","bayareabites_9649"],"featImg":"bayareabites_78484","label":"bayareabites"},"bayareabites_78452":{"type":"posts","id":"bayareabites_78452","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78452","score":null,"sort":[1392995823000]},"guestAuthors":[],"slug":"jennifer-lebarre-leads-the-way-in-oaklands-school-lunch-progress","title":"Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress","publishDate":1392995823,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78455\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\" alt=\"Peaches. Photo: North Charleston/Creative Commons\" width=\"659\" height=\"371\" class=\"size-full wp-image-78455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peaches. Photo: North Charleston/Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/jennifer-lebarre-leads-the-way-in-school-lunch-progress/\" target=\"_blank\">Oakland Local\u003c/a> (2/19/2014)\u003c/p>\n\u003cfigure id=\"attachment_78454\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\" alt=\"Jennifer LeBarre. Courtesy photo\" width=\"186\" height=\"216\" class=\"size-full wp-image-78454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer LeBarre. Courtesy photo\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has been at the forefront of progressive food service since the Black Panthers started the Free Breakfast for Children program in 1969. That history is one reason the city was chosen to host the fifth \u003ca href=\"http://www.schoolfoodfocus.org/\" target=\"_blank\">School Food FOCUS Conference\u003c/a> this February, and why Jennifer Lebarre was tapped as its keynote speaker.\u003c/p>\n\u003cp>Ask LeBarre why she’s OUSD’s Director of Nutrition Services, and she’ll answer with a story.\u003c/p>\n\u003cp>LeBarre was attending a summer high school program that offered peaches to their students. During lunch, a student approached her with a pale, fuzzy peach in his hand and asked, “What is this?”\u003c/p>\n\u003cp>“It’s a peach,” she said, and the boy went on his way, presumably a bit wiser.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For LeBarre, the anecdote underlines a fundamental problem with school lunches: the inability to get fresh food in front of students. Too often, students think of peaches as chopped up bits served in vacuum-sealed, plastic cups. “That,” LeBarre said, “is what we want to change.”\u003c/p>\n\u003cp>LeBarre began working for OUSD’s nutrition services 15 years ago after finding her job in college food service unsuitable for a new mother. Growing up in Bakersfield, Calif., Lebarre always had a packed lunch to bring to her private Catholic school, but what she found in Oakland’s schools opened her eyes to another possibility.\u003c/p>\n\u003cp>“I had a sheltered perspective of what families in America go through,” she said. “Here we had kids that didn’t eat all weekend and relied on us for sustenance. How are we in America where children are going hungry and the only place they get food is in school?”\u003c/p>\n\u003cp>Part of the change LeBarre and her team have been working towards has come in the form of after-school markets. They’ve created 20 markets in needy communities with at least 75 percent of the student population qualifying for free or reduced lunch. Many of the communities have been identified as food desserts, and the markets offer locally grown, organic or pesticide-free produce from small farmers.\u003c/p>\n\u003cp>“Families are able to buy great produce and we’re able to support local farmers and businesses,” she said. “We’re increasing access for parents, students and their siblings.”\u003c/p>\n\u003cp>But increasing access and changing what students eat outside the school is only half of what concerns LeBarre. Inside the school is where the real battle is being played out.\u003c/p>\n\u003cp>LeBarre says one way to change the school food system is to change the places where school food is made.\u003c/p>\n\u003cp>“Parents just think you change the food on the plate, but it’s more difficult than that,” Zenobia Barlow, an \u003ca href=\"http://oaklandlocal.com/2013/11/fresh-locally-sourced-food-in-ousd-school-meal-program-draws-kudos/\" target=\"_blank\">OUSD partner from the Center for Ecoliteracy\u003c/a> said. “Facilities are the biggest issue, and it has become an impenetrable obstacle.”\u003c/p>\n\u003cp>Oakland has 86 schools, and around 30 have cooking kitchens mostly in middle and high schools. Those schools can prepare all the food they need for their kids, but the rest rely on two central kitchens. Originally, the larger of the two kitchens was designed to serve 800 meals a day. Today, it serves 20,000.\u003c/p>\n\u003cp>What that means is that a lot of food has to be prepared beforehand and then packaged before it’s served to students. Food eaten by students on Thursday was prepared on Tuesday and delivered to the school on Wednesday. Menus aren’t dictated by the needs of students, but by the limitations of the school’s facilities.\u003c/p>\n\u003cp>“We’re making our own pasta and hand rolling our own enchiladas,” LeBarre said, “but they’re wrapped in plastic, so interest goes away.”\u003c/p>\n\u003cp>A new, updated central kitchen, along with updates to other school kitchens, could eliminate 80 percent of prepackaged food and make it possible to get fresher, healthier food to students. With that idea in mind, LeBarre went to district officials and sought out the help of Larry Tramutola, a political consultant based in Oakland, in advance of the 2012 electoral season.\u003c/p>\n\u003cp>Tramutola went to work garnering public and institutional support for \u003ca href=\"http://www.ecoliteracy.org/essays/vote-measure-j\" target=\"_blank\">Measure J\u003c/a>, a bond measure that could raise up to $475 million. By the time election day had come and gone, Tramutola, LeBarre and the rest of their team saw 84 percent of voters say yes to healthy schools and secured $40 million dollars for facilities upgrades incorporated into the district’s master plan.\u003c/p>\n\u003cp>“Our stars really aligned,” LeBarre said. “Everybody was thinking at the same time. We were able to get the board to approve our ideas of what the central kitchen needed to be. Whatever changes may come, our central kitchen will be built. It’s an integral part of the plan.”\u003c/p>\n\u003cp>But the project is more than just a new kitchen. Its mission goes well beyond putting good food in students’ stomachs.\u003c/p>\n\u003cp>“To have an effect on school food, we need the meal program and education linked together,” LeBarre said. “We’ll have everything you need, but also an education center on the campus shared with students, community members and professional development for our staff.”\u003c/p>\n\u003cp>The land for the new central kitchen in West Oakland will also include a one-and-a-half acre urban farm, ready for field trips to connect students to where their food is coming from and give them an experience of the entire food process.\u003c/p>\n\u003cp>With the new central kitchen well into the facility development stage, LeBarre couldn’t be happier, but knows there is still more work to be done.\u003c/p>\n\u003cp>“You’re not just the lunch lady anymore,” LeBarre said. “The more we can align our work with the core functions of education, the more we can break down the barriers between school lunches and schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We can’t solve it all, but we can take care of some physiological needs, and make sure students are thriving through our food program,” she said. “Unless we take care of the whole child, they won’t be academically successful. Part of that is creating healthy schools.”\u003c/p>\n\n","blocks":[],"excerpt":"Jennifer LeBarre, Oakland Unified School District's director of nutrition services, is working to expand the central kitchen the serves the city's schools and feeds the kids. When LeBarre got started one of her students didn't even know what a peach was. Hopefully, that won't be a problem anymore.","status":"publish","parent":0,"modified":1392959883,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1075},"headData":{"title":"Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress | KQED","description":"Jennifer LeBarre, Oakland Unified School District's director of nutrition services, is working to expand the central kitchen the serves the city's schools and feeds the kids. When LeBarre got started one of her students didn't even know what a peach was. Hopefully, that won't be a problem anymore.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78452 http://blogs.kqed.org/bayareabites/?p=78452","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/21/jennifer-lebarre-leads-the-way-in-oaklands-school-lunch-progress/","disqusTitle":"Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress","path":"/bayareabites/78452/jennifer-lebarre-leads-the-way-in-oaklands-school-lunch-progress","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78455\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\" alt=\"Peaches. Photo: North Charleston/Creative Commons\" width=\"659\" height=\"371\" class=\"size-full wp-image-78455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peaches. Photo: North Charleston/Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/jennifer-lebarre-leads-the-way-in-school-lunch-progress/\" target=\"_blank\">Oakland Local\u003c/a> (2/19/2014)\u003c/p>\n\u003cfigure id=\"attachment_78454\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\" alt=\"Jennifer LeBarre. Courtesy photo\" width=\"186\" height=\"216\" class=\"size-full wp-image-78454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer LeBarre. Courtesy photo\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has been at the forefront of progressive food service since the Black Panthers started the Free Breakfast for Children program in 1969. That history is one reason the city was chosen to host the fifth \u003ca href=\"http://www.schoolfoodfocus.org/\" target=\"_blank\">School Food FOCUS Conference\u003c/a> this February, and why Jennifer Lebarre was tapped as its keynote speaker.\u003c/p>\n\u003cp>Ask LeBarre why she’s OUSD’s Director of Nutrition Services, and she’ll answer with a story.\u003c/p>\n\u003cp>LeBarre was attending a summer high school program that offered peaches to their students. During lunch, a student approached her with a pale, fuzzy peach in his hand and asked, “What is this?”\u003c/p>\n\u003cp>“It’s a peach,” she said, and the boy went on his way, presumably a bit wiser.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For LeBarre, the anecdote underlines a fundamental problem with school lunches: the inability to get fresh food in front of students. Too often, students think of peaches as chopped up bits served in vacuum-sealed, plastic cups. “That,” LeBarre said, “is what we want to change.”\u003c/p>\n\u003cp>LeBarre began working for OUSD’s nutrition services 15 years ago after finding her job in college food service unsuitable for a new mother. Growing up in Bakersfield, Calif., Lebarre always had a packed lunch to bring to her private Catholic school, but what she found in Oakland’s schools opened her eyes to another possibility.\u003c/p>\n\u003cp>“I had a sheltered perspective of what families in America go through,” she said. “Here we had kids that didn’t eat all weekend and relied on us for sustenance. How are we in America where children are going hungry and the only place they get food is in school?”\u003c/p>\n\u003cp>Part of the change LeBarre and her team have been working towards has come in the form of after-school markets. They’ve created 20 markets in needy communities with at least 75 percent of the student population qualifying for free or reduced lunch. Many of the communities have been identified as food desserts, and the markets offer locally grown, organic or pesticide-free produce from small farmers.\u003c/p>\n\u003cp>“Families are able to buy great produce and we’re able to support local farmers and businesses,” she said. “We’re increasing access for parents, students and their siblings.”\u003c/p>\n\u003cp>But increasing access and changing what students eat outside the school is only half of what concerns LeBarre. Inside the school is where the real battle is being played out.\u003c/p>\n\u003cp>LeBarre says one way to change the school food system is to change the places where school food is made.\u003c/p>\n\u003cp>“Parents just think you change the food on the plate, but it’s more difficult than that,” Zenobia Barlow, an \u003ca href=\"http://oaklandlocal.com/2013/11/fresh-locally-sourced-food-in-ousd-school-meal-program-draws-kudos/\" target=\"_blank\">OUSD partner from the Center for Ecoliteracy\u003c/a> said. “Facilities are the biggest issue, and it has become an impenetrable obstacle.”\u003c/p>\n\u003cp>Oakland has 86 schools, and around 30 have cooking kitchens mostly in middle and high schools. Those schools can prepare all the food they need for their kids, but the rest rely on two central kitchens. Originally, the larger of the two kitchens was designed to serve 800 meals a day. Today, it serves 20,000.\u003c/p>\n\u003cp>What that means is that a lot of food has to be prepared beforehand and then packaged before it’s served to students. Food eaten by students on Thursday was prepared on Tuesday and delivered to the school on Wednesday. Menus aren’t dictated by the needs of students, but by the limitations of the school’s facilities.\u003c/p>\n\u003cp>“We’re making our own pasta and hand rolling our own enchiladas,” LeBarre said, “but they’re wrapped in plastic, so interest goes away.”\u003c/p>\n\u003cp>A new, updated central kitchen, along with updates to other school kitchens, could eliminate 80 percent of prepackaged food and make it possible to get fresher, healthier food to students. With that idea in mind, LeBarre went to district officials and sought out the help of Larry Tramutola, a political consultant based in Oakland, in advance of the 2012 electoral season.\u003c/p>\n\u003cp>Tramutola went to work garnering public and institutional support for \u003ca href=\"http://www.ecoliteracy.org/essays/vote-measure-j\" target=\"_blank\">Measure J\u003c/a>, a bond measure that could raise up to $475 million. By the time election day had come and gone, Tramutola, LeBarre and the rest of their team saw 84 percent of voters say yes to healthy schools and secured $40 million dollars for facilities upgrades incorporated into the district’s master plan.\u003c/p>\n\u003cp>“Our stars really aligned,” LeBarre said. “Everybody was thinking at the same time. We were able to get the board to approve our ideas of what the central kitchen needed to be. Whatever changes may come, our central kitchen will be built. It’s an integral part of the plan.”\u003c/p>\n\u003cp>But the project is more than just a new kitchen. Its mission goes well beyond putting good food in students’ stomachs.\u003c/p>\n\u003cp>“To have an effect on school food, we need the meal program and education linked together,” LeBarre said. “We’ll have everything you need, but also an education center on the campus shared with students, community members and professional development for our staff.”\u003c/p>\n\u003cp>The land for the new central kitchen in West Oakland will also include a one-and-a-half acre urban farm, ready for field trips to connect students to where their food is coming from and give them an experience of the entire food process.\u003c/p>\n\u003cp>With the new central kitchen well into the facility development stage, LeBarre couldn’t be happier, but knows there is still more work to be done.\u003c/p>\n\u003cp>“You’re not just the lunch lady anymore,” LeBarre said. “The more we can align our work with the core functions of education, the more we can break down the barriers between school lunches and schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We can’t solve it all, but we can take care of some physiological needs, and make sure students are thriving through our food program,” she said. “Unless we take care of the whole child, they won’t be academically successful. Part of that is creating healthy schools.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78452/jennifer-lebarre-leads-the-way-in-oaklands-school-lunch-progress","authors":["5475"],"categories":["bayareabites_109","bayareabites_1245","bayareabites_12093"],"tags":["bayareabites_14757","bayareabites_12132","bayareabites_450","bayareabites_9998"],"featImg":"bayareabites_78455","label":"bayareabites"},"bayareabites_78423":{"type":"posts","id":"bayareabites_78423","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78423","score":null,"sort":[1392929223000]},"guestAuthors":[],"slug":"a-taste-of-oakland-in-sochi","title":"A Taste of Oakland in Sochi","publishDate":1392929223,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78425\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Olympics-659x422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Olympics-659x422.jpg\" alt=\"It's not just ice skaters taking the stage in Sochi. Photo by Atos via Creative Commons \" width=\"659\" height=\"422\" class=\"size-full wp-image-78425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not just ice skaters taking the stage in Sochi. Photo by Atos via Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/a-taste-of-oakland-in-sochi/\" target=\"_blank\">Oakland Local\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Oakland is no stranger to the Olympics. From track and field stars like gold medalists Jim Hines and Archie Williams, to boxer Andre Ward and figure skater James Grogan, the city has been well represented on the podium.\u003c/p>\n\u003cp>But this year in Sochi, Russia, Oakland’s presence at the Olympiad has more to do with what’s inside people’s stomachs than their athleticism.\u003c/p>\n\u003cp>Back in September, John Crisafulli, president of \u003ca href=\"http://www.btscenes.com/homepage.html\" target=\"_blank\">Behind the Scenes Catering and Events\u003c/a>, was well into his search for the finest ingredients to feed U.S. and Canadian media members — as well as some American athletes — when he called \u003ca href=\"http://oaklandlocal.com/2013/11/oakland-olive-oilveronica-foods-oct-30/\" target=\"_blank\">Veronica Foods\u003c/a> on Oakland’s Embarcadero.\u003c/p>\n\u003cp>Crisafulli has been serving food around the clock at the Olympics since the 2000 summer games in Sydney, Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We originally started doing backstage concerts in San Diego and Los Angeles, but quickly grew into large sporting events including the America’s Cup,” he said. “In 1997, we started doing the X Games with ESPN and got into relationships with broadcasters.”\u003c/p>\n\u003cp>In Sydney, the catering company served food at ten different venues and has been picking up new clients at every Olympics since. According to Crisafulli, broadcast companies bring nearly 3,000 hungry employees to the games, everyone from anchors and reporters to engineers and graphics people. One commissary feeds as many as 1,800 people, never closes and includes a Starbucks, fruit bar and grill.\u003c/p>\n\u003cp>Crisafulli says he normally likes to source food locally at the games and at home, but in Russia things are a bit different.\u003c/p>\n\u003cp>“Sochi is a very small town. It’s equivalent to doing an Olympics in a small suburb of 100,000 people. There’s one grocery store, four or five gas stations. It’s not a big area, nothing in volume,” he said. “And the quality of food is not that same as what we’re used to. Locally-grown produce is covered in mud and dirt and there are weird-shaped carrots. It’s normal here. People peel and wash. But it’s not normal for us.”\u003c/p>\n\u003cp>While Crisafulli was able to secure European produce and U.S. beef from distributors in Moscow, he was forced to look closer to home for most of his product. This meant he had to create a local supply chain and cold storage delivery system from scratch, and for security purposes, had to know everything about the products’ origins.\u003c/p>\n\u003cp>“Everything we have here I can trace back to where it came from, how it’s packaged, and how it’s held,” he said. “Every item we use I can trace back to the growers. Suppliers have background check forms. We visit warehouses. Growing companies can verify how they clean and process the food. It’s a lot more complicated than most people think, and all for quality and safety.”\u003c/p>\n\u003cp>It was this stringent search for quality that led Crisafulli to Veronica Foods.\u003c/p>\n\u003cfigure id=\"attachment_78424\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Oil-in-Olympics-225x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Oil-in-Olympics-225x300.jpg\" alt=\"Oakland’s own Veronica Foods olive oil behind the scenes at the Sochi Olympics. Photo: Courtesy\" width=\"225\" height=\"300\" class=\"size-full wp-image-78424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland’s own Veronica Foods olive oil behind the scenes at the Sochi Olympics. Photo: Courtesy\u003c/figcaption>\u003c/figure>\n\u003cp>Veronica Foods specializes in what they call \u003ca href=\"http://upextravirginoliveoil.com/\" target=\"_blank\">Ultra Premium Olive Oil\u003c/a>, a strict standard above extra virgin that tests for freshness by taste and chemical composition. For a while now, Behind the Scenes Catering has been sourcing its olive oil and balsamic vinegars through a San Diego store called \u003ca href=\"http://bakerandolive.com/\" target=\"_blank\">Baker and Olive\u003c/a> based on a recommendation from one its chefs.\u003c/p>\n\u003cp>Baker and Olive happens to be supplied by Veronica Foods, and when Crisafulli’s need to serve thousands of people each day outgrew what Baker and Olive could handle, he contacted their supplier directly.\u003c/p>\n\u003cp>“He’s is very serious about quality. By the time he got to us he knew exactly what he wanted, he really vetted the product,” Leah Bradley of Veronica Foods said. “It’s an honor to have been selected.”\u003c/p>\n\u003cp>In all, Crisafulli ordered more than 30 varieties of olive oil and balsamic vinegar, everything from single variety oils to fused oils crushed with organic produce and infused vinegars.\u003c/p>\n\u003cp>“The oils are one of the biggest hits in the commissary,” Crisafulli said. “It’s our first time with infused vinegars and the people have raved about them. People are trying to eat healthier and organic, and since we have fresh fruits and vegetables, it’s a great compliment.”\u003c/p>\n\u003cp>In the end, he sent 46 shipping containers to Sochi, 31 of which were refrigerated. It was a large task, but according to Crisafulli, well worth the effort.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The thing that was unique about these games is that, since we moved so much food product, we’ve been able to use a lot of smaller companies,” he said. “It’s more rewarding to work with the small entrepreneurial companies I work with every day, and to share the love a bit.”\u003c/p>\n\n","blocks":[],"excerpt":"Oakland's Veronica Foods is supplying 30 varieties of olive oil and balsamic vinegar to thousands of Sochi athletes and journalists in a supply chain that stretches across the globe.","status":"publish","parent":0,"modified":1392936163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":871},"headData":{"title":"A Taste of Oakland in Sochi | KQED","description":"Oakland's Veronica Foods is supplying 30 varieties of olive oil and balsamic vinegar to thousands of Sochi athletes and journalists in a supply chain that stretches across the globe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78423 http://blogs.kqed.org/bayareabites/?p=78423","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/20/a-taste-of-oakland-in-sochi/","disqusTitle":"A Taste of Oakland in Sochi","path":"/bayareabites/78423/a-taste-of-oakland-in-sochi","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78425\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Olympics-659x422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Olympics-659x422.jpg\" alt=\"It's not just ice skaters taking the stage in Sochi. Photo by Atos via Creative Commons \" width=\"659\" height=\"422\" class=\"size-full wp-image-78425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not just ice skaters taking the stage in Sochi. Photo by Atos via Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/a-taste-of-oakland-in-sochi/\" target=\"_blank\">Oakland Local\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Oakland is no stranger to the Olympics. From track and field stars like gold medalists Jim Hines and Archie Williams, to boxer Andre Ward and figure skater James Grogan, the city has been well represented on the podium.\u003c/p>\n\u003cp>But this year in Sochi, Russia, Oakland’s presence at the Olympiad has more to do with what’s inside people’s stomachs than their athleticism.\u003c/p>\n\u003cp>Back in September, John Crisafulli, president of \u003ca href=\"http://www.btscenes.com/homepage.html\" target=\"_blank\">Behind the Scenes Catering and Events\u003c/a>, was well into his search for the finest ingredients to feed U.S. and Canadian media members — as well as some American athletes — when he called \u003ca href=\"http://oaklandlocal.com/2013/11/oakland-olive-oilveronica-foods-oct-30/\" target=\"_blank\">Veronica Foods\u003c/a> on Oakland’s Embarcadero.\u003c/p>\n\u003cp>Crisafulli has been serving food around the clock at the Olympics since the 2000 summer games in Sydney, Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We originally started doing backstage concerts in San Diego and Los Angeles, but quickly grew into large sporting events including the America’s Cup,” he said. “In 1997, we started doing the X Games with ESPN and got into relationships with broadcasters.”\u003c/p>\n\u003cp>In Sydney, the catering company served food at ten different venues and has been picking up new clients at every Olympics since. According to Crisafulli, broadcast companies bring nearly 3,000 hungry employees to the games, everyone from anchors and reporters to engineers and graphics people. One commissary feeds as many as 1,800 people, never closes and includes a Starbucks, fruit bar and grill.\u003c/p>\n\u003cp>Crisafulli says he normally likes to source food locally at the games and at home, but in Russia things are a bit different.\u003c/p>\n\u003cp>“Sochi is a very small town. It’s equivalent to doing an Olympics in a small suburb of 100,000 people. There’s one grocery store, four or five gas stations. It’s not a big area, nothing in volume,” he said. “And the quality of food is not that same as what we’re used to. Locally-grown produce is covered in mud and dirt and there are weird-shaped carrots. It’s normal here. People peel and wash. But it’s not normal for us.”\u003c/p>\n\u003cp>While Crisafulli was able to secure European produce and U.S. beef from distributors in Moscow, he was forced to look closer to home for most of his product. This meant he had to create a local supply chain and cold storage delivery system from scratch, and for security purposes, had to know everything about the products’ origins.\u003c/p>\n\u003cp>“Everything we have here I can trace back to where it came from, how it’s packaged, and how it’s held,” he said. “Every item we use I can trace back to the growers. Suppliers have background check forms. We visit warehouses. Growing companies can verify how they clean and process the food. It’s a lot more complicated than most people think, and all for quality and safety.”\u003c/p>\n\u003cp>It was this stringent search for quality that led Crisafulli to Veronica Foods.\u003c/p>\n\u003cfigure id=\"attachment_78424\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Oil-in-Olympics-225x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Oil-in-Olympics-225x300.jpg\" alt=\"Oakland’s own Veronica Foods olive oil behind the scenes at the Sochi Olympics. Photo: Courtesy\" width=\"225\" height=\"300\" class=\"size-full wp-image-78424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland’s own Veronica Foods olive oil behind the scenes at the Sochi Olympics. Photo: Courtesy\u003c/figcaption>\u003c/figure>\n\u003cp>Veronica Foods specializes in what they call \u003ca href=\"http://upextravirginoliveoil.com/\" target=\"_blank\">Ultra Premium Olive Oil\u003c/a>, a strict standard above extra virgin that tests for freshness by taste and chemical composition. For a while now, Behind the Scenes Catering has been sourcing its olive oil and balsamic vinegars through a San Diego store called \u003ca href=\"http://bakerandolive.com/\" target=\"_blank\">Baker and Olive\u003c/a> based on a recommendation from one its chefs.\u003c/p>\n\u003cp>Baker and Olive happens to be supplied by Veronica Foods, and when Crisafulli’s need to serve thousands of people each day outgrew what Baker and Olive could handle, he contacted their supplier directly.\u003c/p>\n\u003cp>“He’s is very serious about quality. By the time he got to us he knew exactly what he wanted, he really vetted the product,” Leah Bradley of Veronica Foods said. “It’s an honor to have been selected.”\u003c/p>\n\u003cp>In all, Crisafulli ordered more than 30 varieties of olive oil and balsamic vinegar, everything from single variety oils to fused oils crushed with organic produce and infused vinegars.\u003c/p>\n\u003cp>“The oils are one of the biggest hits in the commissary,” Crisafulli said. “It’s our first time with infused vinegars and the people have raved about them. People are trying to eat healthier and organic, and since we have fresh fruits and vegetables, it’s a great compliment.”\u003c/p>\n\u003cp>In the end, he sent 46 shipping containers to Sochi, 31 of which were refrigerated. It was a large task, but according to Crisafulli, well worth the effort.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The thing that was unique about these games is that, since we moved so much food product, we’ve been able to use a lot of smaller companies,” he said. “It’s more rewarding to work with the small entrepreneurial companies I work with every day, and to share the love a bit.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78423/a-taste-of-oakland-in-sochi","authors":["5475"],"categories":["bayareabites_63","bayareabites_50","bayareabites_1875","bayareabites_12093","bayareabites_4"],"tags":["bayareabites_14757","bayareabites_12132","bayareabites_8347","bayareabites_13073","bayareabites_13079","bayareabites_13093"],"featImg":"bayareabites_78427","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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