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Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"gcheung":{"type":"authors","id":"11404","meta":{"index":"authors_1591205172","id":"11404","found":true},"name":"Grace Cheung","firstName":"Grace","lastName":"Cheung","slug":"gcheung","email":"gcheung@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["administrator"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Grace Cheung | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gcheung"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_130987":{"type":"posts","id":"bayareabites_130987","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130987","score":null,"sort":[1540310615000]},"guestAuthors":[],"slug":"the-missions-prairie-looks-to-change-san-franciscos-italian-dining-landscape","title":"The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape","publishDate":1540310615,"format":"standard","headTitle":"New Restaurants 2018 | Bay Area Bites | KQED Food","labelTerm":{"term":16196,"site":"bayareabites"},"content":"\u003cp>It takes less than minute after entering to understand that Prairie is neither your typical Italian restaurant, nor your typical restaurant in general. The opening item on the food menu is — mochi. Yes, \u003ci>mochi\u003c/i>. Meanwhile, upon noticing that curveball, the host or hostess will inform you that the ordering process is done with the pencil on the table and accompanying ordering card with each menu item listed in abbreviated form. Then you just simply put the card in a slot at the edge of the table and a server will swing by to pick it up. It’s a checklist style of selecting the course of action for your meal, resembling how many yakitori or dim sum establishments ask for diners to order. Via this method, the generally long, rambling ordering ordeal of diners muttering “we’ll have the halibut, wait, no, the steak, or actually we can’t decide; hold on” is eliminated. The fuss is gone.\u003c/p>\n\u003cp>This sets the tone for the debut solo brick-and-mortar restaurant from Anthony Strong, one of San Francisco’s leading authorities on Italian cooking — an Iowa-born, Le Bernardin (New York) and Delfina-trained chef who isn’t one to follow the hard-and-fast rules of a particular cuisine or the customs of fine dining at the Mission’s newly opened \u003ca href=\"http://prairiesf.com/\">Prairie\u003c/a>.\u003c/p>\n\u003cp>“Take the fussiness out of it” is something that you’ll hear Strong say again and again, whether he is referring to fine dining food or fine dining service. He wants everyone to dig in, pour the wine and just get lost in the moment. In a city where every restaurant is constantly under the “everyone thinks they are a critic” spotlight, why not have diners, you know, actually just dine and drink and talk?\u003c/p>\n\u003cp>So, that mochi gets wrapped in guanciale, then nestled in a radicchio leaf, and drizzled with some thick, aged balsamic vinegar for a $4 two-bite wallop that sends a Japanese izakaya standard (bacon-wrapped mochi) to the hills of Emilia Romagna. Elsewhere, a full pound of Salt Springs mussels is steamed with Prosecco and…nasturtium butter ($23), a fascinating use for a plant that is better known as a finishing flower garnish to the highest of high-end cuisine plates. Strong isn’t interested in how many likes your Instagram photos of his dishes will garner. He doesn’t even own tweezers for Prairie’s kitchen. He happily told us, “there are no flowers, swooshes and dots on our plates.” Instead of looking at the pretty flowers, he “smashes” them.\u003c/p>\n\u003cp>Strong is a disruptor. He doesn’t want this to be another Italian restaurant in a city full of Cal-Ital highlights. Each one is a bit different,so where does Prairie fall on the spectrum? The restaurant describes itself as “New-School Italian” which is really a way of saying a cuisine that is rooted in classic Italian and then lets its hair down. As Strong puts it, for some dishes, “We’re just going to get straight to the damn point and do straight-up Italian food. And then in other things, we’re going all over the place.”\u003c/p>\n\u003cfigure id=\"attachment_131186\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131186 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg\" alt=\"\" width=\"800\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-160x225.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-768x1078.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753.jpg 855w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-240x337.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-375x526.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-520x730.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef/owner Anthony Strong. Photo courtesy of Prairie.\u003c/figcaption>\u003c/figure>\n\u003cp>The guanciale-wrapped mochi and mussels are great examples of what this relentlessly forward-thinking chef is designing in the kitchen. Strong opens the food menu with a half-dozen antipasti, including the guanciale mochi, all of which are a world away from red sauce joints. As a nod to autumn, Fuyu persimmons partner with Urfa pepper (most commonly seen in Turkish or Arab cuisines) and pine nut miso ($8). Castelvetrano olives are dusted with a spicy Meyer lemon kosho ($7) — Italy, northern California and Japan all in one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meanwhile, bread plays a huge part in other starting options but aren’t your normal crostini-based antipasti. “Pane Distrutto” is a must-order giant crouton-like specimen that looks like a meatball after being soaked with olive oil, then sops up a pile of Early Girl tomato pulp for a relentlessly delicious and different take on bruschetta. Like the mochi, it’s $4 apiece and the majority of diners aren’t going to want to share the few bites of it. “Carta di musica,” a thin, crackery Mediterranean flatbread, comes with salt cod \u003ci>gratinita\u003c/i> and Senise peppers ($16) in a nod to the French white fish and potato classic gratin/thick spread, Brandade.\u003c/p>\n\u003cfigure id=\"attachment_131012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131012\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00573-e1540238846167.jpg\" alt=\"Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Switching from France to an American football tailgate favorite, sour cream and onion dip is the inspiration for Strong’s burrata preparation served with grilled levain ($14). Strong considers burrata a near “perfect food” and wanted to think outside the burrata ball beyond just topping the cheese with a garnish or two like is the customary preparation. To tweak but not disturb such a fantastic original ingredient, the chef incorporates crème fraiche, folds them together with deeply cooked spring onions accented by lemon zest, and all together achieves the smooth-meets-chunky consistency of cottage cheese curds with the plush richness of burrata.\u003c/p>\n\u003cp>Another one of the many additional ways that he is changing up the restaurant status quo is service. As mentioned earlier, ordering is done by hand. Just check off the items that you’d like. Of course, servers are on hand to explain the difference between obscure Italian regions on the wine list (most wines are from Italy but the roster is always open to a few California or other European exceptions) or answer what “Pane Distrutto” even means (answer: destroyed bread). There is no robot making the pasta or tablets to order on or servers hawking small plates from carts.\u003c/p>\n\u003cfigure id=\"attachment_131011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00539-e1540238752262.jpg\" alt=\"An ordering menu at Prairie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">An ordering menu at Prairie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this comes not because Strong is anti-fine dining. He fully acknowledges that there is a time and place for all-encompassing special fine dining, like at some of Prairie’s neighbors (Lazy Bear is across the street and Californios is three blocks away). But, that is just not what he wanted to do with his own restaurant. Strong is just as much an entrepreneur trying to solve problems in his industry, as he is a restaurateur. Prairie is one of the few San Francisco restaurants to not accept tips, instead adding an 18% service charge to be shared by front and back of house staff in a democratic way that tips can’t provide. Strong isn’t one to attach formal titles to himself, but if he did, it would be something along the lines of Chef/Owner/General Manager/Cocktail Creator/Décor Designer/Carpenter/Doer of All Sorts of Random Tasks That Your Restaurant Needs.\u003c/p>\n\u003cp>While it can seem striking at first to diners who are new to Strong, his desire to lightly shake things up is something that makes complete sense dating back to before he played in his high school band that is one of the namesakes for the restaurant. The restaurant’s other namesake also is, of course, where Strong grew up and his road to San Francisco’s Prairie began.\u003c/p>\n\u003cp>Well, technically, he pointed out to us, he didn’t grow up ON the prairie. Strong is from eastern Iowa near the Mississippi River, where the “prairie ends and the bluffs drop down to the river.” There wasn’t much of a food culture there beyond “lots of corn and all sorts of livestock,” but there was lots of gardening and farming involved in his youth, with prominent produce in Iowa that even the most food-obsessed San Franciscan covets like morel mushrooms, ramps and fiddlehead ferns. As a hyper-energetic kid who loved the contrast of the manure smell of a garden to the beauty of a perfectly ripe tomato, and a kid who admittedly “geeked out” on first wave TV cooking shows by the likes of Martin Yan, the cards were set for Strong to be a chef.\u003c/p>\n\u003cfigure id=\"attachment_131018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00550-e1540239708521.jpg\" alt=\"Strong in Prairie's kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong in Prairie's kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His teenage years were spent in Minneapolis and there he transitioned from “basically being an honor student to skipping school to go work at one of his two restaurant jobs” because he thought, as his eyes widened when telling us recently about his adolescent self, “knives are cooler!” Strong continued: “I thought it was the coolest thing ever…I’ve always been a little nerdy, so hiding in a corner and playing with sharp sticks and fire and making stuff look and taste cool was right up my alley.” It \u003ci>seemed\u003c/i> like the perfect future for him.\u003c/p>\n\u003cp>On his first day of being elevated from a dishwasher and busboy to a kitchen role, Strong completely bombed in a Lucille Ball at the doughnut factory-type of comedy of errors. Another more experienced chef told him in a not-so confidence boosting way that day, “Dude, you are horrible at this.”\u003c/p>\n\u003cp>Somehow that did boost his confidence and Strong bypassed college for the Eric Ripert School of Cooking, getting the lowest level kitchen position at Le Bernardin and moving to New York at the age of 19. It was extremely difficult work at extremely low pay, but his drive to rise in the kitchen led him to soak up everything that legendary fine dining establishment could provide him. In 2006, it was time to pack up and head west, though, where Strong admits that he essentially “blew his last 80 bucks at Delfina.”\u003c/p>\n\u003cp>It may not have been the most fiscally prudent decision, yet it did prove to be a game-changing professional move as he asked for a job with Delfina’s chef and co-owner, Craig Stoll. He traded in Le Bernardin’s “live uni and expensive caviar” for the spaghetti and roast chicken at Delfina, along with California’s bounty of local ingredients. He remembers upon leaving New York, “Then I came out here and had sand dabs and anchovies for the first time, and it was like, ‘What are these lowly creatures that are so amazing?’ I just fell in love with it.”\u003c/p>\n\u003cp>For 11 years, Strong grew from the beginning stage at the 18th Street modern SF classic.\u003c/p>\n\u003cp>He dove headfirst into each of the Delfina establishments and was never afraid of shaking things up, something that obviously is reflected by Prairie. When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\u003c/p>\n\u003cfigure id=\"attachment_131019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131019\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00583-e1540239878808.jpg\" alt=\"When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.” \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is how Strong ended up creating a restaurant without a home…or a truck…or a pop-up space…or any chairs for diners. He would share the kitchen at the Tenderloin’s Vietnamese stalwart, Turtle Tower, and create whatever he felt like cooking and sell it on the various meal delivery apps under the faux restaurant title of “Young Fava,” a nickname given by a pair of former Pizzeria Delfina chefs (one is now the sous chef at Prairie) to him while frying fava beans and as a nod to a generation of rappers who called themselves “Young” something (Young Jeezy, Young Money).\u003c/p>\n\u003cp>Whether Strong has a future in rapping or not — and probably not — he knew that he had to cook for real people in a sit-down room again. However, for that restaurant, Strong decided, “We’re not going to be an Italian restaurant with a three syllable name and I didn’t want an Italian restaurant with a three syllable name and I’m going to try to mess with service model a bit.”\u003c/p>\n\u003cp>Prairie eventually emerged for Strong in the former Hog and Rocks space. He inherited a compact 2300-square feet restaurant where roughly 30 percent of the real estate is devoted to kitchen space. Four chefs are stationed in that area with one devoted to pasta and one devoted to Prairie’s tour de force mesquite charcoal-fueled grill duo. One is a Josper grill that hails from Spain and one is a Texan & Woodshow Broiler.\u003c/p>\n\u003cp>The two grills are responsible for half the menu, ranging from a beautiful octopus sprawled out over seemingly a quarter-pound of fregola ($28) to charred Corno di Toro peppers ($9; like roasted marinated red peppers) that achieve the über-intense smokiness of mezcal to marrow bones ($22) that can later function as a good times igniting sherry shot “luge” depending if guests so desire.\u003c/p>\n\u003cfigure id=\"attachment_131014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00567-e1540239142272.jpg\" alt=\"Rice cakes cooked with multi types of game fowl ragu.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Rice cakes cooked with multi types of game fowl ragu. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The oven’s bread and butter, if you will, are without question the meats. That was the case at Locanda after several Rome trips when Strong fell in love with the deep-flavored, flame-blistered meats at the likes of decades-old heavyweights in the Eternal City like Al Ceppo. That spirit follows to Prairie except in the globetrotting form of a half rack of Berkshire pork ribs with Calabrian XO rub ($25); thin-cut beef short ribs with a tea leaf salsa verde ($28); and lamb blade chops ($27), a lamb cut that is rarely seen on Bay Area menus. Strong describes it as, “Where the rib meets and the shoulder starts you get these cross-sections of all the fun stuff going on. It’s not like a cute little lamb chop and a little loin piece. It’s all this fun stuff. Fatty and texturally, it’s amazing.”\u003c/p>\n\u003cp>And then pivoting to the next-door primi station in Prairie’s kitchen, you really know this isn’t a North Beach trattoria when there are rice cakes on the pasta section of the menu. Strong loves rice cakes and sources them from Santa Clara, grills the stacks, then slices them and cooks them in bright, fragrant multi types of game fowl ragu. For the opening week, the rice cakes were paired with a Chanterelle mushroom sugo ($17). Elsewhere in the pasta sector, pappardelle might go the hearty beef route with beef cheeks “butcher’s wife style” ($18) or be bursting-at-the-seams Gulf shrimp and burrata tortelli in a slightly Szechuan evoking triple chili “action” and celery soffritto ($19).\u003c/p>\n\u003cfigure id=\"attachment_131016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00578-e1540239459582.jpg\" alt=\"Strong mans the bar to show us his fresh take on the Italian Greyhound.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong mans the bar to show us his fresh take on the Italian Greyhound. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the cocktails, also designed by Strong. You’ll cringe when you hear about the Prairie Sour (all cocktails $13), but it’s an ode to a childhood school bus memory of Templeton rye (an Iowa based spirit and a nod to how the bus driver always smelled like bourbon), egg white (a fellow student always reeked of the eggs from his apparently recently eaten breakfast), and Sapling maple liqueur from his own maple syrup-soaked breakfast. And, there you have a whiskey sour via an Iowa school bus ride, folks.\u003c/p>\n\u003cp>Another cocktail borrows from Strong’s later research years visiting Italy. Outside of basic Negronis and \u003ci>appertivi\u003c/i>, he was frustrated by the lack of cocktails. However, all of the corner bars knew who to do fresh juices for the morning, so he convinced one to work on fresh grapefruit juice for an unknown-in-Italy classic American cocktail: the Greyhound. So, an “ultra-fresh” on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano sweet-herbal liqueurs is served at Prairie. You’ll also find a Kombucha Bellini ($12); a sparkling Negroni (not a Sbagliato but an intense soda water-powered, on tap version of the classic); and gorgeously balanced and fizzy Suntory Toki whiskey highballs, made on one of the few Suntory Toki carbonation machines in America, are among the other cocktail offerings. For beer, there are five northern California taps and eight rare Japanese beers by the bottle.\u003c/p>\n\u003cfigure id=\"attachment_131017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00585-e1540239578142.jpg\" alt=\"Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former guests of Hog & Rocks will recognize the bones of the space and rough shape of the restaurant — the dining room half is by the door and the bar half is on the opposite side of the room. Except, now the walls have been covered in ash wood panels dyed indigo by a traditional Japanese treatment style called “Aizome.” Hog & Rocks’ old communal table has been separated into some high-top tables in the bar area. Half of Hog & Rocks’ old bar was cut away and is now part of Prairie’s bar backdrop. Meanwhile, Prairie’s bar is now smaller and is now a backward L–shape, offering eight seats for guests. There are a total of 70 seats combined inside and outside at a handful of sidewalk tables.\u003c/p>\n\u003cp>As you’d expect with a restaurant that looks to change things up, you’ll find quirky objects throughout the room that follow the fun, slightly freewheeling ethos of Prairie. Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. Then there are the most talked-about, slightly bizarre art items from the dining room walls: NASA theoretical space colony renderings from the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_131025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00535-e1540240419517.jpg\" alt=\"Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no pastry chef, but that doesn’t hold Strong back from crafting some cuisine-bending desserts nightly, like chocolate budino or warm chocolate “baba” (like a cross of fluffy cake with a thin frosting layer and bread pudding) infused with Earl Grey or trying to solve the cheesecake conundrum via a sheep’s milk yogurt crostata on a cinnamon and rye graham cracker crust, finished with syrup-enriched kumquats. Strong admits, “I’m very disappointed in about 99% of the cheesecakes out there” and he certainly isn’t alone in that regard.\u003c/p>\n\u003cp>The man is relentless. He wants to solve cheesecake. He wants to fix fine dining’s faults on the menu and in the dining room. He’s loosening the rules of Italian cooking. He’s the rare independent chef these days who has entered the big stage of primetime San Francisco dining without being a spin-off of a successful existing restaurant group or starting out fast-casual.\u003c/p>\n\u003cp>He hasn’t been afraid to try anything in his culinary career, from screwing up egg salad on day one to pairing mochi with guanciale today. That is why Strong is such a important character in the restaurant industry and why Prairie is one of the Bay Area’s most compelling restaurants in recent memory.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.prairiesf.com\">Prairie\u003c/a>\u003cbr>\n3431 19th St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-483-1112\u003cbr>\n\u003ca href=\"https://www.facebook.com/prairiesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/prairiesf/?hl=en\">Instagram\u003c/a>\u003cbr>\nHours: Dinner Tuesday-Sunday 5:30PM-10PM (until 11PM Friday and Saturday). Brunch service is coming soon.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n","blocks":[],"excerpt":"Longtime Delfina group chef, Anthony Strong, makes his solo debut in the Mission with Prairie.","status":"publish","parent":0,"modified":1567628217,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":3341},"headData":{"title":"The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape | KQED","description":"Longtime Delfina group chef, Anthony Strong, makes his solo debut in the Mission with Prairie.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130987 https://ww2.kqed.org/bayareabites/?p=130987","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/23/the-missions-prairie-looks-to-change-san-franciscos-italian-dining-landscape/","disqusTitle":"The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape","path":"/bayareabites/130987/the-missions-prairie-looks-to-change-san-franciscos-italian-dining-landscape","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It takes less than minute after entering to understand that Prairie is neither your typical Italian restaurant, nor your typical restaurant in general. The opening item on the food menu is — mochi. Yes, \u003ci>mochi\u003c/i>. Meanwhile, upon noticing that curveball, the host or hostess will inform you that the ordering process is done with the pencil on the table and accompanying ordering card with each menu item listed in abbreviated form. Then you just simply put the card in a slot at the edge of the table and a server will swing by to pick it up. It’s a checklist style of selecting the course of action for your meal, resembling how many yakitori or dim sum establishments ask for diners to order. Via this method, the generally long, rambling ordering ordeal of diners muttering “we’ll have the halibut, wait, no, the steak, or actually we can’t decide; hold on” is eliminated. The fuss is gone.\u003c/p>\n\u003cp>This sets the tone for the debut solo brick-and-mortar restaurant from Anthony Strong, one of San Francisco’s leading authorities on Italian cooking — an Iowa-born, Le Bernardin (New York) and Delfina-trained chef who isn’t one to follow the hard-and-fast rules of a particular cuisine or the customs of fine dining at the Mission’s newly opened \u003ca href=\"http://prairiesf.com/\">Prairie\u003c/a>.\u003c/p>\n\u003cp>“Take the fussiness out of it” is something that you’ll hear Strong say again and again, whether he is referring to fine dining food or fine dining service. He wants everyone to dig in, pour the wine and just get lost in the moment. In a city where every restaurant is constantly under the “everyone thinks they are a critic” spotlight, why not have diners, you know, actually just dine and drink and talk?\u003c/p>\n\u003cp>So, that mochi gets wrapped in guanciale, then nestled in a radicchio leaf, and drizzled with some thick, aged balsamic vinegar for a $4 two-bite wallop that sends a Japanese izakaya standard (bacon-wrapped mochi) to the hills of Emilia Romagna. Elsewhere, a full pound of Salt Springs mussels is steamed with Prosecco and…nasturtium butter ($23), a fascinating use for a plant that is better known as a finishing flower garnish to the highest of high-end cuisine plates. Strong isn’t interested in how many likes your Instagram photos of his dishes will garner. He doesn’t even own tweezers for Prairie’s kitchen. He happily told us, “there are no flowers, swooshes and dots on our plates.” Instead of looking at the pretty flowers, he “smashes” them.\u003c/p>\n\u003cp>Strong is a disruptor. He doesn’t want this to be another Italian restaurant in a city full of Cal-Ital highlights. Each one is a bit different,so where does Prairie fall on the spectrum? The restaurant describes itself as “New-School Italian” which is really a way of saying a cuisine that is rooted in classic Italian and then lets its hair down. As Strong puts it, for some dishes, “We’re just going to get straight to the damn point and do straight-up Italian food. And then in other things, we’re going all over the place.”\u003c/p>\n\u003cfigure id=\"attachment_131186\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131186 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg\" alt=\"\" width=\"800\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-160x225.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-768x1078.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753.jpg 855w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-240x337.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-375x526.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-520x730.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef/owner Anthony Strong. Photo courtesy of Prairie.\u003c/figcaption>\u003c/figure>\n\u003cp>The guanciale-wrapped mochi and mussels are great examples of what this relentlessly forward-thinking chef is designing in the kitchen. Strong opens the food menu with a half-dozen antipasti, including the guanciale mochi, all of which are a world away from red sauce joints. As a nod to autumn, Fuyu persimmons partner with Urfa pepper (most commonly seen in Turkish or Arab cuisines) and pine nut miso ($8). Castelvetrano olives are dusted with a spicy Meyer lemon kosho ($7) — Italy, northern California and Japan all in one.\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>Meanwhile, bread plays a huge part in other starting options but aren’t your normal crostini-based antipasti. “Pane Distrutto” is a must-order giant crouton-like specimen that looks like a meatball after being soaked with olive oil, then sops up a pile of Early Girl tomato pulp for a relentlessly delicious and different take on bruschetta. Like the mochi, it’s $4 apiece and the majority of diners aren’t going to want to share the few bites of it. “Carta di musica,” a thin, crackery Mediterranean flatbread, comes with salt cod \u003ci>gratinita\u003c/i> and Senise peppers ($16) in a nod to the French white fish and potato classic gratin/thick spread, Brandade.\u003c/p>\n\u003cfigure id=\"attachment_131012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131012\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00573-e1540238846167.jpg\" alt=\"Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Switching from France to an American football tailgate favorite, sour cream and onion dip is the inspiration for Strong’s burrata preparation served with grilled levain ($14). Strong considers burrata a near “perfect food” and wanted to think outside the burrata ball beyond just topping the cheese with a garnish or two like is the customary preparation. To tweak but not disturb such a fantastic original ingredient, the chef incorporates crème fraiche, folds them together with deeply cooked spring onions accented by lemon zest, and all together achieves the smooth-meets-chunky consistency of cottage cheese curds with the plush richness of burrata.\u003c/p>\n\u003cp>Another one of the many additional ways that he is changing up the restaurant status quo is service. As mentioned earlier, ordering is done by hand. Just check off the items that you’d like. Of course, servers are on hand to explain the difference between obscure Italian regions on the wine list (most wines are from Italy but the roster is always open to a few California or other European exceptions) or answer what “Pane Distrutto” even means (answer: destroyed bread). There is no robot making the pasta or tablets to order on or servers hawking small plates from carts.\u003c/p>\n\u003cfigure id=\"attachment_131011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00539-e1540238752262.jpg\" alt=\"An ordering menu at Prairie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">An ordering menu at Prairie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this comes not because Strong is anti-fine dining. He fully acknowledges that there is a time and place for all-encompassing special fine dining, like at some of Prairie’s neighbors (Lazy Bear is across the street and Californios is three blocks away). But, that is just not what he wanted to do with his own restaurant. Strong is just as much an entrepreneur trying to solve problems in his industry, as he is a restaurateur. Prairie is one of the few San Francisco restaurants to not accept tips, instead adding an 18% service charge to be shared by front and back of house staff in a democratic way that tips can’t provide. Strong isn’t one to attach formal titles to himself, but if he did, it would be something along the lines of Chef/Owner/General Manager/Cocktail Creator/Décor Designer/Carpenter/Doer of All Sorts of Random Tasks That Your Restaurant Needs.\u003c/p>\n\u003cp>While it can seem striking at first to diners who are new to Strong, his desire to lightly shake things up is something that makes complete sense dating back to before he played in his high school band that is one of the namesakes for the restaurant. The restaurant’s other namesake also is, of course, where Strong grew up and his road to San Francisco’s Prairie began.\u003c/p>\n\u003cp>Well, technically, he pointed out to us, he didn’t grow up ON the prairie. Strong is from eastern Iowa near the Mississippi River, where the “prairie ends and the bluffs drop down to the river.” There wasn’t much of a food culture there beyond “lots of corn and all sorts of livestock,” but there was lots of gardening and farming involved in his youth, with prominent produce in Iowa that even the most food-obsessed San Franciscan covets like morel mushrooms, ramps and fiddlehead ferns. As a hyper-energetic kid who loved the contrast of the manure smell of a garden to the beauty of a perfectly ripe tomato, and a kid who admittedly “geeked out” on first wave TV cooking shows by the likes of Martin Yan, the cards were set for Strong to be a chef.\u003c/p>\n\u003cfigure id=\"attachment_131018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00550-e1540239708521.jpg\" alt=\"Strong in Prairie's kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong in Prairie's kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His teenage years were spent in Minneapolis and there he transitioned from “basically being an honor student to skipping school to go work at one of his two restaurant jobs” because he thought, as his eyes widened when telling us recently about his adolescent self, “knives are cooler!” Strong continued: “I thought it was the coolest thing ever…I’ve always been a little nerdy, so hiding in a corner and playing with sharp sticks and fire and making stuff look and taste cool was right up my alley.” It \u003ci>seemed\u003c/i> like the perfect future for him.\u003c/p>\n\u003cp>On his first day of being elevated from a dishwasher and busboy to a kitchen role, Strong completely bombed in a Lucille Ball at the doughnut factory-type of comedy of errors. Another more experienced chef told him in a not-so confidence boosting way that day, “Dude, you are horrible at this.”\u003c/p>\n\u003cp>Somehow that did boost his confidence and Strong bypassed college for the Eric Ripert School of Cooking, getting the lowest level kitchen position at Le Bernardin and moving to New York at the age of 19. It was extremely difficult work at extremely low pay, but his drive to rise in the kitchen led him to soak up everything that legendary fine dining establishment could provide him. In 2006, it was time to pack up and head west, though, where Strong admits that he essentially “blew his last 80 bucks at Delfina.”\u003c/p>\n\u003cp>It may not have been the most fiscally prudent decision, yet it did prove to be a game-changing professional move as he asked for a job with Delfina’s chef and co-owner, Craig Stoll. He traded in Le Bernardin’s “live uni and expensive caviar” for the spaghetti and roast chicken at Delfina, along with California’s bounty of local ingredients. He remembers upon leaving New York, “Then I came out here and had sand dabs and anchovies for the first time, and it was like, ‘What are these lowly creatures that are so amazing?’ I just fell in love with it.”\u003c/p>\n\u003cp>For 11 years, Strong grew from the beginning stage at the 18th Street modern SF classic.\u003c/p>\n\u003cp>He dove headfirst into each of the Delfina establishments and was never afraid of shaking things up, something that obviously is reflected by Prairie. When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\u003c/p>\n\u003cfigure id=\"attachment_131019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131019\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00583-e1540239878808.jpg\" alt=\"When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.” \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is how Strong ended up creating a restaurant without a home…or a truck…or a pop-up space…or any chairs for diners. He would share the kitchen at the Tenderloin’s Vietnamese stalwart, Turtle Tower, and create whatever he felt like cooking and sell it on the various meal delivery apps under the faux restaurant title of “Young Fava,” a nickname given by a pair of former Pizzeria Delfina chefs (one is now the sous chef at Prairie) to him while frying fava beans and as a nod to a generation of rappers who called themselves “Young” something (Young Jeezy, Young Money).\u003c/p>\n\u003cp>Whether Strong has a future in rapping or not — and probably not — he knew that he had to cook for real people in a sit-down room again. However, for that restaurant, Strong decided, “We’re not going to be an Italian restaurant with a three syllable name and I didn’t want an Italian restaurant with a three syllable name and I’m going to try to mess with service model a bit.”\u003c/p>\n\u003cp>Prairie eventually emerged for Strong in the former Hog and Rocks space. He inherited a compact 2300-square feet restaurant where roughly 30 percent of the real estate is devoted to kitchen space. Four chefs are stationed in that area with one devoted to pasta and one devoted to Prairie’s tour de force mesquite charcoal-fueled grill duo. One is a Josper grill that hails from Spain and one is a Texan & Woodshow Broiler.\u003c/p>\n\u003cp>The two grills are responsible for half the menu, ranging from a beautiful octopus sprawled out over seemingly a quarter-pound of fregola ($28) to charred Corno di Toro peppers ($9; like roasted marinated red peppers) that achieve the über-intense smokiness of mezcal to marrow bones ($22) that can later function as a good times igniting sherry shot “luge” depending if guests so desire.\u003c/p>\n\u003cfigure id=\"attachment_131014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00567-e1540239142272.jpg\" alt=\"Rice cakes cooked with multi types of game fowl ragu.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Rice cakes cooked with multi types of game fowl ragu. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The oven’s bread and butter, if you will, are without question the meats. That was the case at Locanda after several Rome trips when Strong fell in love with the deep-flavored, flame-blistered meats at the likes of decades-old heavyweights in the Eternal City like Al Ceppo. That spirit follows to Prairie except in the globetrotting form of a half rack of Berkshire pork ribs with Calabrian XO rub ($25); thin-cut beef short ribs with a tea leaf salsa verde ($28); and lamb blade chops ($27), a lamb cut that is rarely seen on Bay Area menus. Strong describes it as, “Where the rib meets and the shoulder starts you get these cross-sections of all the fun stuff going on. It’s not like a cute little lamb chop and a little loin piece. It’s all this fun stuff. Fatty and texturally, it’s amazing.”\u003c/p>\n\u003cp>And then pivoting to the next-door primi station in Prairie’s kitchen, you really know this isn’t a North Beach trattoria when there are rice cakes on the pasta section of the menu. Strong loves rice cakes and sources them from Santa Clara, grills the stacks, then slices them and cooks them in bright, fragrant multi types of game fowl ragu. For the opening week, the rice cakes were paired with a Chanterelle mushroom sugo ($17). Elsewhere in the pasta sector, pappardelle might go the hearty beef route with beef cheeks “butcher’s wife style” ($18) or be bursting-at-the-seams Gulf shrimp and burrata tortelli in a slightly Szechuan evoking triple chili “action” and celery soffritto ($19).\u003c/p>\n\u003cfigure id=\"attachment_131016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00578-e1540239459582.jpg\" alt=\"Strong mans the bar to show us his fresh take on the Italian Greyhound.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong mans the bar to show us his fresh take on the Italian Greyhound. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the cocktails, also designed by Strong. You’ll cringe when you hear about the Prairie Sour (all cocktails $13), but it’s an ode to a childhood school bus memory of Templeton rye (an Iowa based spirit and a nod to how the bus driver always smelled like bourbon), egg white (a fellow student always reeked of the eggs from his apparently recently eaten breakfast), and Sapling maple liqueur from his own maple syrup-soaked breakfast. And, there you have a whiskey sour via an Iowa school bus ride, folks.\u003c/p>\n\u003cp>Another cocktail borrows from Strong’s later research years visiting Italy. Outside of basic Negronis and \u003ci>appertivi\u003c/i>, he was frustrated by the lack of cocktails. However, all of the corner bars knew who to do fresh juices for the morning, so he convinced one to work on fresh grapefruit juice for an unknown-in-Italy classic American cocktail: the Greyhound. So, an “ultra-fresh” on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano sweet-herbal liqueurs is served at Prairie. You’ll also find a Kombucha Bellini ($12); a sparkling Negroni (not a Sbagliato but an intense soda water-powered, on tap version of the classic); and gorgeously balanced and fizzy Suntory Toki whiskey highballs, made on one of the few Suntory Toki carbonation machines in America, are among the other cocktail offerings. For beer, there are five northern California taps and eight rare Japanese beers by the bottle.\u003c/p>\n\u003cfigure id=\"attachment_131017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00585-e1540239578142.jpg\" alt=\"Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former guests of Hog & Rocks will recognize the bones of the space and rough shape of the restaurant — the dining room half is by the door and the bar half is on the opposite side of the room. Except, now the walls have been covered in ash wood panels dyed indigo by a traditional Japanese treatment style called “Aizome.” Hog & Rocks’ old communal table has been separated into some high-top tables in the bar area. Half of Hog & Rocks’ old bar was cut away and is now part of Prairie’s bar backdrop. Meanwhile, Prairie’s bar is now smaller and is now a backward L–shape, offering eight seats for guests. There are a total of 70 seats combined inside and outside at a handful of sidewalk tables.\u003c/p>\n\u003cp>As you’d expect with a restaurant that looks to change things up, you’ll find quirky objects throughout the room that follow the fun, slightly freewheeling ethos of Prairie. Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. Then there are the most talked-about, slightly bizarre art items from the dining room walls: NASA theoretical space colony renderings from the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_131025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00535-e1540240419517.jpg\" alt=\"Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no pastry chef, but that doesn’t hold Strong back from crafting some cuisine-bending desserts nightly, like chocolate budino or warm chocolate “baba” (like a cross of fluffy cake with a thin frosting layer and bread pudding) infused with Earl Grey or trying to solve the cheesecake conundrum via a sheep’s milk yogurt crostata on a cinnamon and rye graham cracker crust, finished with syrup-enriched kumquats. Strong admits, “I’m very disappointed in about 99% of the cheesecakes out there” and he certainly isn’t alone in that regard.\u003c/p>\n\u003cp>The man is relentless. He wants to solve cheesecake. He wants to fix fine dining’s faults on the menu and in the dining room. He’s loosening the rules of Italian cooking. He’s the rare independent chef these days who has entered the big stage of primetime San Francisco dining without being a spin-off of a successful existing restaurant group or starting out fast-casual.\u003c/p>\n\u003cp>He hasn’t been afraid to try anything in his culinary career, from screwing up egg salad on day one to pairing mochi with guanciale today. That is why Strong is such a important character in the restaurant industry and why Prairie is one of the Bay Area’s most compelling restaurants in recent memory.\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>\u003ca href=\"http://www.prairiesf.com\">Prairie\u003c/a>\u003cbr>\n3431 19th St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-483-1112\u003cbr>\n\u003ca href=\"https://www.facebook.com/prairiesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/prairiesf/?hl=en\">Instagram\u003c/a>\u003cbr>\nHours: Dinner Tuesday-Sunday 5:30PM-10PM (until 11PM Friday and Saturday). Brunch service is coming soon.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130987/the-missions-prairie-looks-to-change-san-franciscos-italian-dining-landscape","authors":["11338","11404"],"series":["bayareabites_16196"],"categories":["bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16462","bayareabites_2101","bayareabites_14775","bayareabites_16461","bayareabites_14745"],"featImg":"bayareabites_131027","label":"bayareabites_16196"},"bayareabites_42885":{"type":"posts","id":"bayareabites_42885","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42885","score":null,"sort":[1336413197000]},"guestAuthors":[],"slug":"new-mexican-restaurant-comal-opens-its-doors-berkeley","title":"Mexican Restaurant Comal Opens its Doors in Berkeley","publishDate":1336413197,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42913\">\u003c/a>\u003c/p>\n\u003cp>This past Saturday was the night of the \u003ca href=\"http://storify.com/kqednews/bay-area-supermoon-photos\">super moon\u003c/a> and Cinco de Mayo. It was a lovely, warm evening that was perfect for sitting outdoors and sipping on margaritas. I was overly optimistic about getting a table for myself and several friends at \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, the new Mexican restaurant that opened last Friday in downtown Berkeley and was packed on the second night of its debut. \u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.flickr.com/photos/bicigirl\">Pamela Palma\u003c/a> and I returned the next evening in search of cocktails and tamales. Comal (named after a Mexican \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">griddle\u003c/a>) was filled to capacity by 6:30PM. We made ourselves comfortable at the bar, ready to sample some of \u003ca href=\"http://www.bonvivants-sf.com/\">Bon Vivants\u003c/a>' creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\" alt=\"bartender\" title=\"bartender\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42915\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pamela went for a margarita (Cimarron Blanco tequila, orange-scented agave syrup, lime - $9), while I chose the \"Palomaesque\" (Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey and soda - $9). My favorite was \"El Burro,\" made with 1800 100-proof Blanco tequila, lime, bitters, salt, ginger and soda and accompanied with a toothpick laden with thin slices of candied ginger ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\" alt=\"drinks\" title=\"drinks\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42916\">\u003c/a>\u003c/p>\n\u003cp>While we nursed our drinks, we took in the gorgeous layout and design of the main room, exquisitely designed by the architectural firm \u003ca href=\"http://www.abmoarchitects.com/\">Abueg Morris\u003c/a> (Nopalito, Roam, Prather Ranch) that incorporated elements of the original Douglas fir beam structure and wooden floors with modern decor and artworks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935-e1336410412748.jpg\" alt=\"front of comal\" title=\"front of comal\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42921\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\" alt=\"dining room\" title=\"dining room\" width=\"552\" height=\"309\" class=\"alignnone size-full wp-image-42938\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926-e1336410319294.jpg\" alt=\"dining room\" title=\"dining room\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42919\">\u003c/a>\u003c/p>\n\u003cp>Seats at a communal table -- which can accomodate up to 10-12 diners -- opened up within the hour. While it's a little awkward at times navigating in and out of the long wooden bench when it's filled up with patrons, we were happy to avoid an hour and a half long wait for a private table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936-e1336410352468.jpg\" alt=\"communal table\" title=\"communal table\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42922\">\u003c/a>\u003c/p>\n\u003cp>And the seating arrangement, like the menu, is conducive to sharing both plates and conversations. We chatted with a party of three seated to the right of us that were marveling at the acoustics of the airy interior. Despite being surrounded by people and being located right near the open kitchen, we could hear our conversation without distraction and weren't disturbed by our neighbors. One gentlemen remarked that he'd heard plenty of thought had been put into the \u003ca href=\"http://www.urbandaddy.com/sfo/nightlife/17916/Comal_A_Sexy_New_Cantina_in_Berkeley_San_Francisco_SFO_Downtown_Restaurant\">sound quality of the dining space\u003c/a>, perhaps no surprise since the owner, John Paluska, spent over 20 years managing the band \u003ca href=\"http://phish.com/\">Phish\u003c/a> before embarking on his new career as restauranteur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934-e1336410748601.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42920\">\u003c/a>\u003c/p>\n\u003cp>We began with thick-cut yucca fries and with chipotle aioli ($5), and \u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2008/06/sikil-pak-or-pumpkin-seed-dip.html\">\u003cem>sikil pak\u003c/em>\u003c/a>, a Mayan pumpkin seed dip traditionally made with roasted tomatoes (pak translates to tomato) ($6.50). Chef Gandin (former chef de cuisine at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> whose background includes pursuing a doctoral degree in Latin American history and a short stint in Michoacán) opted to use grilled eggplant in lieu of the tomato, although I'm guessing this dish may evolve once tomatoes come into season in the Bay Area as the menu draws upon local and seasonal ingredients. The yucca fries with the creamy aioli seemed like a standard starter dish aimed to appeal to the general public, while the sikil pak was somewhat bland. But the freshly made tortilla chips and three salsas that came with the dip livened it up, particularly the chipotle salsa that gave it a little kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950-e1336410510546.jpg\" alt=\"yucca fries\" title=\"yucca fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951-e1336410535632.jpg\" alt=\"sikil pak\" title=\"sikil pak\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42929\">\u003c/a>\u003c/p>\n\u003cp>There were several other appetizers that seemed tempting -- the local King Salmon ceviche, \u003cem>tripe guisado\u003c/em> and Pt. Reyes mussels -- although there was no tortilla pizza, or \u003ca href=\"http://www.dailycandy.com/los-angeles/article/125706/Comal-Mexican-Fare-and-Tequila-Cocktails-in-Berkeley\">\u003cem>tlayuda\u003c/em>\u003c/a>, to be found on the menu and had been hyped up in several \u003ca href=\"http://blog.sfgate.com/inberkeley/2012/04/30/comal-new-restaurant-takes-a-bet-on-downtown-berkeley/\">blogs\u003c/a> prior to opening. We chose the squash blossom, epazote and salsa verde quesadilla ($9), but were disappointed that they must have run out of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Corn_smut\">cuitlacoche\u003c/a>\u003c/em> version that was listed on the daily menu posted on their website. We also ordered the potato, rajas, chayote tamale ($8) and a side of midnight black beans de olla ($4). The server was happy to accomodate Pamela's request to have it sauced with mole negro as well, which came with the Fulton Valley chicken tamale. We rounded up the meal with the Berkshire pork carnitas, orange-fennel slaw, salsa verde ($10). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956-e1336410629177.jpg\" alt=\"tamale\" title=\"tamale \" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957-e1336410595522.jpg\" alt=\"tacos\" title=\"tacos\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955-e1336410670458.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42930\">\u003c/a>\u003c/p>\n\u003cp>While we waited for our food, we couldn't help but admire our neighbors's platter of spit-roasted chicken, which would be perfect to share amongst a large group.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946-e1336410695492.jpg\" alt=\"chicken\" title=\"chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42927\">\u003c/a>\u003c/p>\n\u003cp>A native Chilean and daughter of a retired professional chef (and a talented home cook herself), Pamela is a fairly discerning eater -- particularly when it comes to Latin American cuisine. She found her tamale to be too mushy and wished it had a creamier, more polenta-like texture; there was also an underwhelming amount of rajas and other fillings inside. The mole tasted too strongly of tomato and not enough chocolate essence and spices for her liking, and the beans, while garnished with \u003cem>queso blanco\u003c/em>, were just average. We both loved the quesadilla which has a pleasant blend of gently bitter and sweet tastes. The carnitas were tender and juicy, but I would have preferred to have more meat and less of the pickled onions and fennel slaw, which were heaped on top with too-large chunks of orange. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg\" alt=\"dinner\" title=\"dinner\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42934\">\u003c/a>\u003c/p>\n\u003cp>While the dinner didn't quite measure up against one of our beloved Mexican restaurants in Oakland, \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>, the food was good overall. The service from our congenial server and the staff was impeccable, and despite the busy dinner rush, we were attended to quickly and always with charm and warmth. We'll definitely be back once the large patio opens (it can accomodate over 100 diners year-round), and I predict it will be a much sought-after spot in the upcoming summer months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\" alt=\"patio\" title=\"patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42917\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>\u003cbr>\n2020 Shattuck Avenue (at University Ave.)\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPhone: 510.926.6300\u003cbr>\nHours: 5:30 to late, with weekend brunch to follow down the road\u003cbr>\n\u003ca href=\"https://www.facebook.com/comalberkeley\">Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/comalrestaurant\">@comalrestaurant\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Comal, the new Mexican restaurant that opened last Friday in downtown Berkeley, was packed on the second night of its debut. ","status":"publish","parent":0,"modified":1336425942,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":966},"headData":{"title":"Mexican Restaurant Comal Opens its Doors in Berkeley | KQED","description":"Comal, the new Mexican restaurant that opened last Friday in downtown Berkeley, was packed on the second night of its debut. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42885 http://blogs.kqed.org/bayareabites/?p=42885","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/07/new-mexican-restaurant-comal-opens-its-doors-berkeley/","disqusTitle":"Mexican Restaurant Comal Opens its Doors in Berkeley","path":"/bayareabites/42885/new-mexican-restaurant-comal-opens-its-doors-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42913\">\u003c/a>\u003c/p>\n\u003cp>This past Saturday was the night of the \u003ca href=\"http://storify.com/kqednews/bay-area-supermoon-photos\">super moon\u003c/a> and Cinco de Mayo. It was a lovely, warm evening that was perfect for sitting outdoors and sipping on margaritas. I was overly optimistic about getting a table for myself and several friends at \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, the new Mexican restaurant that opened last Friday in downtown Berkeley and was packed on the second night of its debut. \u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.flickr.com/photos/bicigirl\">Pamela Palma\u003c/a> and I returned the next evening in search of cocktails and tamales. Comal (named after a Mexican \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">griddle\u003c/a>) was filled to capacity by 6:30PM. We made ourselves comfortable at the bar, ready to sample some of \u003ca href=\"http://www.bonvivants-sf.com/\">Bon Vivants\u003c/a>' creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\" alt=\"bartender\" title=\"bartender\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42915\">\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>Pamela went for a margarita (Cimarron Blanco tequila, orange-scented agave syrup, lime - $9), while I chose the \"Palomaesque\" (Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey and soda - $9). My favorite was \"El Burro,\" made with 1800 100-proof Blanco tequila, lime, bitters, salt, ginger and soda and accompanied with a toothpick laden with thin slices of candied ginger ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\" alt=\"drinks\" title=\"drinks\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42916\">\u003c/a>\u003c/p>\n\u003cp>While we nursed our drinks, we took in the gorgeous layout and design of the main room, exquisitely designed by the architectural firm \u003ca href=\"http://www.abmoarchitects.com/\">Abueg Morris\u003c/a> (Nopalito, Roam, Prather Ranch) that incorporated elements of the original Douglas fir beam structure and wooden floors with modern decor and artworks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935-e1336410412748.jpg\" alt=\"front of comal\" title=\"front of comal\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42921\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\" alt=\"dining room\" title=\"dining room\" width=\"552\" height=\"309\" class=\"alignnone size-full wp-image-42938\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926-e1336410319294.jpg\" alt=\"dining room\" title=\"dining room\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42919\">\u003c/a>\u003c/p>\n\u003cp>Seats at a communal table -- which can accomodate up to 10-12 diners -- opened up within the hour. While it's a little awkward at times navigating in and out of the long wooden bench when it's filled up with patrons, we were happy to avoid an hour and a half long wait for a private table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936-e1336410352468.jpg\" alt=\"communal table\" title=\"communal table\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42922\">\u003c/a>\u003c/p>\n\u003cp>And the seating arrangement, like the menu, is conducive to sharing both plates and conversations. We chatted with a party of three seated to the right of us that were marveling at the acoustics of the airy interior. Despite being surrounded by people and being located right near the open kitchen, we could hear our conversation without distraction and weren't disturbed by our neighbors. One gentlemen remarked that he'd heard plenty of thought had been put into the \u003ca href=\"http://www.urbandaddy.com/sfo/nightlife/17916/Comal_A_Sexy_New_Cantina_in_Berkeley_San_Francisco_SFO_Downtown_Restaurant\">sound quality of the dining space\u003c/a>, perhaps no surprise since the owner, John Paluska, spent over 20 years managing the band \u003ca href=\"http://phish.com/\">Phish\u003c/a> before embarking on his new career as restauranteur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934-e1336410748601.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42920\">\u003c/a>\u003c/p>\n\u003cp>We began with thick-cut yucca fries and with chipotle aioli ($5), and \u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2008/06/sikil-pak-or-pumpkin-seed-dip.html\">\u003cem>sikil pak\u003c/em>\u003c/a>, a Mayan pumpkin seed dip traditionally made with roasted tomatoes (pak translates to tomato) ($6.50). Chef Gandin (former chef de cuisine at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> whose background includes pursuing a doctoral degree in Latin American history and a short stint in Michoacán) opted to use grilled eggplant in lieu of the tomato, although I'm guessing this dish may evolve once tomatoes come into season in the Bay Area as the menu draws upon local and seasonal ingredients. The yucca fries with the creamy aioli seemed like a standard starter dish aimed to appeal to the general public, while the sikil pak was somewhat bland. But the freshly made tortilla chips and three salsas that came with the dip livened it up, particularly the chipotle salsa that gave it a little kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950-e1336410510546.jpg\" alt=\"yucca fries\" title=\"yucca fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951-e1336410535632.jpg\" alt=\"sikil pak\" title=\"sikil pak\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42929\">\u003c/a>\u003c/p>\n\u003cp>There were several other appetizers that seemed tempting -- the local King Salmon ceviche, \u003cem>tripe guisado\u003c/em> and Pt. Reyes mussels -- although there was no tortilla pizza, or \u003ca href=\"http://www.dailycandy.com/los-angeles/article/125706/Comal-Mexican-Fare-and-Tequila-Cocktails-in-Berkeley\">\u003cem>tlayuda\u003c/em>\u003c/a>, to be found on the menu and had been hyped up in several \u003ca href=\"http://blog.sfgate.com/inberkeley/2012/04/30/comal-new-restaurant-takes-a-bet-on-downtown-berkeley/\">blogs\u003c/a> prior to opening. We chose the squash blossom, epazote and salsa verde quesadilla ($9), but were disappointed that they must have run out of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Corn_smut\">cuitlacoche\u003c/a>\u003c/em> version that was listed on the daily menu posted on their website. We also ordered the potato, rajas, chayote tamale ($8) and a side of midnight black beans de olla ($4). The server was happy to accomodate Pamela's request to have it sauced with mole negro as well, which came with the Fulton Valley chicken tamale. We rounded up the meal with the Berkshire pork carnitas, orange-fennel slaw, salsa verde ($10). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956-e1336410629177.jpg\" alt=\"tamale\" title=\"tamale \" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957-e1336410595522.jpg\" alt=\"tacos\" title=\"tacos\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955-e1336410670458.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42930\">\u003c/a>\u003c/p>\n\u003cp>While we waited for our food, we couldn't help but admire our neighbors's platter of spit-roasted chicken, which would be perfect to share amongst a large group.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946-e1336410695492.jpg\" alt=\"chicken\" title=\"chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42927\">\u003c/a>\u003c/p>\n\u003cp>A native Chilean and daughter of a retired professional chef (and a talented home cook herself), Pamela is a fairly discerning eater -- particularly when it comes to Latin American cuisine. She found her tamale to be too mushy and wished it had a creamier, more polenta-like texture; there was also an underwhelming amount of rajas and other fillings inside. The mole tasted too strongly of tomato and not enough chocolate essence and spices for her liking, and the beans, while garnished with \u003cem>queso blanco\u003c/em>, were just average. We both loved the quesadilla which has a pleasant blend of gently bitter and sweet tastes. The carnitas were tender and juicy, but I would have preferred to have more meat and less of the pickled onions and fennel slaw, which were heaped on top with too-large chunks of orange. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg\" alt=\"dinner\" title=\"dinner\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42934\">\u003c/a>\u003c/p>\n\u003cp>While the dinner didn't quite measure up against one of our beloved Mexican restaurants in Oakland, \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>, the food was good overall. The service from our congenial server and the staff was impeccable, and despite the busy dinner rush, we were attended to quickly and always with charm and warmth. We'll definitely be back once the large patio opens (it can accomodate over 100 diners year-round), and I predict it will be a much sought-after spot in the upcoming summer months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\" alt=\"patio\" title=\"patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42917\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>\u003cbr>\n2020 Shattuck Avenue (at University Ave.)\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPhone: 510.926.6300\u003cbr>\nHours: 5:30 to late, with weekend brunch to follow down the road\u003cbr>\n\u003ca href=\"https://www.facebook.com/comalberkeley\">Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/comalrestaurant\">@comalrestaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42885/new-mexican-restaurant-comal-opens-its-doors-berkeley","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_14751","bayareabites_10413","bayareabites_10411","bayareabites_2101","bayareabites_10416","bayareabites_10415","bayareabites_10412","bayareabites_9627","bayareabites_10414"],"featImg":"bayareabites_42934","label":"bayareabites"},"bayareabites_29643":{"type":"posts","id":"bayareabites_29643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29643","score":null,"sort":[1308993726000]},"guestAuthors":[],"slug":"san-francisco-pride-eats","title":"San Francisco Pride Eats","publishDate":1308993726,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ","status":"publish","parent":0,"modified":1309147593,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/91TVAX0EkU4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":710},"headData":{"title":"San Francisco Pride Eats | KQED","description":"There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"29643 http://blogs.kqed.org/bayareabites/?p=29643","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/25/san-francisco-pride-eats/","disqusTitle":"San Francisco Pride Eats","path":"/bayareabites/29643/san-francisco-pride-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29643/san-francisco-pride-eats","authors":["5038"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1763","bayareabites_2035","bayareabites_90"],"tags":["bayareabites_9447","bayareabites_2101","bayareabites_1104","bayareabites_2321","bayareabites_9371","bayareabites_9449","bayareabites_2824","bayareabites_9448","bayareabites_9445","bayareabites_8975","bayareabites_9446","bayareabites_209","bayareabites_4303"],"label":"bayareabites"},"bayareabites_18541":{"type":"posts","id":"bayareabites_18541","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18541","score":null,"sort":[1289575044000]},"guestAuthors":[],"slug":"food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","title":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey","publishDate":1289575044,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n","blocks":[],"excerpt":"Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.","status":"publish","parent":0,"modified":1551979352,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":711},"headData":{"title":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey | KQED","description":"Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18541 http://blogs.kqed.org/bayareabites/?p=18541","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/","disqusTitle":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey","path":"/bayareabites/18541/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \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 drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18541/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2345","bayareabites_2101","bayareabites_8399","bayareabites_312","bayareabites_8506","bayareabites_229","bayareabites_8507"],"featImg":"bayareabites_18543","label":"bayareabites"},"bayareabites_16157":{"type":"posts","id":"bayareabites_16157","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16157","score":null,"sort":[1281909725000]},"guestAuthors":[],"slug":"sf-chefs-the-future-of-food-media-hog-in-the-fog-delfina-vs-spruce","title":"SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ","publishDate":1281909725,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n","blocks":[],"excerpt":"Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week's \u003cem>SF Chefs 2010\u003c/em>. Here's a taste.","status":"publish","parent":0,"modified":1282601655,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1575},"headData":{"title":"SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce | KQED","description":"Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week's SF Chefs 2010. Here's a taste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"16157 http://blogs.kqed.org/bayareabites/?p=16157","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/15/sf-chefs-the-future-of-food-media-hog-in-the-fog-delfina-vs-spruce/","disqusTitle":"SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ","path":"/bayareabites/16157/sf-chefs-the-future-of-food-media-hog-in-the-fog-delfina-vs-spruce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \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>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\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>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16157/sf-chefs-the-future-of-food-media-hog-in-the-fog-delfina-vs-spruce","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_64","bayareabites_50","bayareabites_1865","bayareabites_4084","bayareabites_1807","bayareabites_90","bayareabites_119"],"tags":["bayareabites_4017","bayareabites_2101","bayareabites_2024","bayareabites_8338","bayareabites_2559","bayareabites_399"],"label":"bayareabites"},"bayareabites_14605":{"type":"posts","id":"bayareabites_14605","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14605","score":null,"sort":[1277497247000]},"guestAuthors":[],"slug":"wine-on-tap","title":"Wine on Tap","publishDate":1277497247,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n","blocks":[],"excerpt":"Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ","status":"publish","parent":0,"modified":1277512797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":931},"headData":{"title":"Wine on Tap | KQED","description":"Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14605 http://blogs.kqed.org/bayareabites/?p=14605","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/25/wine-on-tap/","disqusTitle":"Wine on Tap","path":"/bayareabites/14605/wine-on-tap","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\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> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14605/wine-on-tap","authors":["32"],"categories":["bayareabites_4084","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_4295","bayareabites_4133","bayareabites_2101","bayareabites_3537","bayareabites_4294","bayareabites_4293","bayareabites_4028","bayareabites_387","bayareabites_406","bayareabites_4296","bayareabites_4292"],"label":"bayareabites"},"bayareabites_13083":{"type":"posts","id":"bayareabites_13083","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13083","score":null,"sort":[1273244429000]},"guestAuthors":[],"slug":"urban-chef-report-craig-stolls-favorite-bay-area-eats","title":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats","publishDate":1273244429,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 673-1101\u003cbr>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n","blocks":[],"excerpt":"Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ","status":"publish","parent":0,"modified":1308598622,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":976},"headData":{"title":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats | KQED","description":"Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"13083 http://blogs.kqed.org/bayareabites/?p=13083","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/","disqusTitle":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats","path":"/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 673-1101\u003cbr>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats","authors":["5092"],"categories":["bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2345","bayareabites_4029","bayareabites_4017","bayareabites_2101","bayareabites_4026","bayareabites_219","bayareabites_4030","bayareabites_4028","bayareabites_4031"],"label":"bayareabites"},"bayareabites_3387":{"type":"posts","id":"bayareabites_3387","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3387","score":null,"sort":[1241029556000]},"guestAuthors":[],"slug":"pregnant-pause-last-ditch-dines","title":"Pregnant Pause: Last Ditch Dines","publishDate":1241029556,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n","blocks":[],"excerpt":"Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.","status":"publish","parent":0,"modified":1241414169,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1043},"headData":{"title":"Pregnant Pause: Last Ditch Dines | KQED","description":"Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"3387 http://blogs.kqed.org/bayareabites/?p=3387","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/29/pregnant-pause-last-ditch-dines/","disqusTitle":"Pregnant Pause: Last Ditch Dines","path":"/bayareabites/3387/pregnant-pause-last-ditch-dines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\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>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3387/pregnant-pause-last-ditch-dines","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_722","bayareabites_1883","bayareabites_2101","bayareabites_2108","bayareabites_2102","bayareabites_2100","bayareabites_2107","bayareabites_2103","bayareabites_2104","bayareabites_2106","bayareabites_2099","bayareabites_1768","bayareabites_445","bayareabites_2105"],"label":"bayareabites"},"bayareabites_119":{"type":"posts","id":"bayareabites_119","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119","score":null,"sort":[1121752440000]},"guestAuthors":[],"slug":"pizzeria-delfina-feeding-my-obsession","title":"Pizzeria Delfina: Feeding My Obsession","publishDate":1121752440,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1311040209,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":954},"headData":{"title":"Pizzeria Delfina: Feeding My Obsession | KQED","description":"I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for Pizzeria Delfina (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like Delfina, how","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119 http://blogs.kqed.org/bayareabites/2005/07/18/pizzeria-delfina-feeding-my-obsession/","disqusUrl":"https://ww2.kqed.org/bayareabites/2005/07/18/pizzeria-delfina-feeding-my-obsession/","disqusTitle":"Pizzeria Delfina: Feeding My Obsession","path":"/bayareabites/119/pizzeria-delfina-feeding-my-obsession","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119/pizzeria-delfina-feeding-my-obsession","authors":["5015"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_4027","bayareabites_2101","bayareabites_443"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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/2022/02/mindshift2021-tile-3000x3000-1-scaled-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://ww2.kqed.org/app/uploads/2021/10/ME_1400.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. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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