'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken
Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades
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Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken
Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley
Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda
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Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?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":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"},"owon":{"type":"authors","id":"11614","meta":{"index":"authors_1591205172","id":"11614","found":true},"name":"Olivia Won","firstName":"Olivia","lastName":"Won","slug":"owon","email":"owon@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cspan style=\"font-weight: 400;\">Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"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_137174":{"type":"posts","id":"bayareabites_137174","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137174","score":null,"sort":[1589405131000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-mahilas-mamak-fried-chicken","title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","publishDate":1589405131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","status":"publish","parent":0,"modified":1621634349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":546},"headData":{"title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken | KQED","description":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137174 https://ww2.kqed.org/bayareabites/?p=137174","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/13/check-please-bay-area-presents-mahilas-mamak-fried-chicken/","disqusTitle":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137157,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16583","bayareabites_16582","bayareabites_757","bayareabites_763","bayareabites_621","bayareabites_330","bayareabites_295","bayareabites_16584","bayareabites_16581","bayareabites_1591","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137186","label":"bayareabites"},"bayareabites_136148":{"type":"posts","id":"bayareabites_136148","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136148","score":null,"sort":[1579745548000]},"guestAuthors":[],"slug":"before-impossible-burgers-the-bay-area-perfected-fake-meats-for-decades","title":"Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades","publishDate":1579745548,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their meat muses that it’s hard to tell the difference. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Los Angeles’s Beyond Meat has made waves with its rising stocks and its beef, chicken and pork-inspired products. These now include patties and sausages sold at fast food chains like Carl’s Jr. and Subway. The Redwood City-based Impossible Foods first debuted its burger patty at upscale restaurants like Momofuku Nishi in New York and San Francisco’s now-closed Jardinière before scaling up through a partnership with Burger King last year. With their marketing language and their venture capital funding models, both companies are more Silicon Valley than Bay Area natural grocery store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bay Area history is replete with vegan “meats.” Some, like lentil and black bean burgers, are impossible to mistake with beef. They proudly stand, or rather lay, as legume patties. But for years, a variety of Bay Area restaurants and grocery stores have imitated the fleshy textures of beef, poultry and pork to much success. At Chinese restaurants in the Bay and beyond, vegan meats absorb sauces and hold chew convincingly—even though they’re genetically closer to the broccoli on the plate beside them than any poultry product. In fact, fake meat likely first emerged in \u003c/span>\u003ca href=\"https://www.vice.com/en_asia/article/8xyqqz/origin-of-fake-meat-chinese-cuisine\">\u003cspan style=\"font-weight: 400\">Chinese cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as early as the 7th century. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003ca href=\"https://www.vegelutiontrading.com/\">\u003cspan style=\"font-weight: 400\">Layonna Vegetarian Health Food Market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland’s Chinatown, there is no language around “optimized protein,” but rather shelves and fridges full of plant-based proteins, in the shape of chicken nuggets, shrimps and more. The market, which provides wholesale meat substitutes for restaurants all over the Bay Area, including \u003ca href=\"https://rnglounge.com/\">R&G Lounge\u003c/a> and \u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">The Butcher’s Son\u003c/a>, has been around since at least 1996. That’s co-owner Samuel Wong’s estimate. Wong took over the market, which imports a lot of its goods from Taiwan, last January from the now-retired Layonna Wang. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I spent over two months with her before she handed it over to me,” he says. “I was a cashier. I was a delivery driver. She questioned me a lot of times. She doesn’t want people to take over and then end [the business].” Since assuming control, Wong has noticed a big growth in his wholesale business. That includes new customers as well as increased demand from longtime clients. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136156\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136156\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg\" alt=\"Layonna Vegetarian Health Food Store in Oakland's Chinatown.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layonna Vegetarian Health Food Store in Oakland's Chinatown. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the demand for meat-free meat shows no sign of slowing. This year, Impossible Foods is shifting its attention to pork while Beyond Meats eyes chicken as its next big game. Last summer, the latter teased a fried-chicken product at a KFC in Atlanta, which \u003ca href=\"https://techcrunch.com/2019/08/26/kentucky-fried-chicken-goes-beyond-chicken-in-partnership-with-beyond-meat/\">sold out in five hours\u003c/a>. As consumers wait and see what new batches of meat-free alternatives these large-scale companies cook up, Bay Area residents can revisit some old, faithful favorites that serve vegan and vegetarian proteins with flavors from across the world.\u003c/span>\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rheas-deli-and-market-san-francisco\">\u003cspan style=\"font-weight: 400\">Rhea’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Mission district deli and sandwich shop, offers two meat-free options, including a marinated “vege-beef” steak sandwich. Their beloved vegan BBQ chicken sandwich features Layonna’s chicken drumsticks dressed with plenty of pickled fixings and chili sauce. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/love-n-haight-deli-san-francisco\">\u003cspan style=\"font-weight: 400\">Love N’ Haight\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Lower Haight family-run institution, has been serving meat-free dutch crunch sandwiches, salads and various deli sundries for over two decades. Owner Fey Chao and her family, who converted the deli’s menu to fully vegetarian in 2013 according to Hoodline, have kept their prices very accessible. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ca href=\"https://goldeneravegan.com/\">\u003cspan style=\"font-weight: 400\">Golden Era Vegan Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opened in 1999, making it a veteran in the fake meat game. The restaurant serves up dishes with Vietnamese, Chinese, Indian and Thai influences and totally free of any animal products. \u003c/span>\u003c/p>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/officialveganmob/?hl=en\">\u003cspan style=\"font-weight: 400\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the much buzzed-about Oakland soul food restaurant, boasts hour-long lines even months after its opening last October. The plant-based menu of chef and owner Toriano Gordon features brisket, gumbo and fried chicken. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7T8qdVAcOl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the second incarnation of \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Hella Vegan Eats\u003c/a>, features a few “meat” products, including a chickpea and seitan burger patty and a non-GMO soy chicken and waffle burger. Chef Sofi Espice, who offers free meals for trans people of color, also uses jackfruit in their taco dish at Gay 4 U. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6qqxF0B6xw/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Japanese punk-themed fried chicken spot, has always had a soft spot for vegans since its opening in 2014. All of the restaurant's fried combos come in both cauliflower and Layonna soy-chicken versions with an egg-free miso ranch dressing. \u003c/span>\u003c/p>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/flacosvegmex/\">\u003cspan style=\"font-weight: 400\">Flacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been serving up delicious vegan Mexican food since 2010 (and might soon be moving pending a housing development that’s set to take over their lot). Animal-free proteins sourced from Layonna’s can be found in their delicious mole and crispy taquitos.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BECD5fbERqI/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">\u003cspan style=\"font-weight: 400\">The Butcher’s Son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> quickly outgrew its outpost on University Avenue and moved up the street to a bigger storefront with a deli market on top of their sandwich operation. According to Berkeleyside, the owners of the restaurant are also planning to take over Pizza Moda, converting it into \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/12/10/pizza-moda-to-become-a-sister-vegan-italian-restaurant-for-the-butchers-son\">\u003cspan style=\"font-weight: 400\">a vegan Italian restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> set to open this winter. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6RD-tkgY9o/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/long-life-vegi-house-berkeley?sort_by=date_desc\">\u003cspan style=\"font-weight: 400\">Long Live Vegi House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s lunch specials have made loyal fans of East Bay residents. The long-running restaurant recently moved to a new location but has kept the same menu featuring Mongolian beef, Kung Pao chicken and sweet and sour pork, all served with plenty of vegetables. Beware that while the restaurant’s meats are vegetarian, its seafood offerings are really seafood. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"As the rest of the country is swept up by a new wave, Layonna Vegetarian Health Food and others keep on serving tasty meat alternatives.","status":"publish","parent":0,"modified":1579915254,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1027},"headData":{"title":"Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades | KQED","description":"As the rest of the country is swept up by a new wave, Layonna Vegetarian Health Food and others keep on serving tasty meat alternatives.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136148 https://ww2.kqed.org/bayareabites/?p=136148","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/01/22/before-impossible-burgers-the-bay-area-perfected-fake-meats-for-decades/","disqusTitle":"Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136148/before-impossible-burgers-the-bay-area-perfected-fake-meats-for-decades","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their meat muses that it’s hard to tell the difference. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Los Angeles’s Beyond Meat has made waves with its rising stocks and its beef, chicken and pork-inspired products. These now include patties and sausages sold at fast food chains like Carl’s Jr. and Subway. The Redwood City-based Impossible Foods first debuted its burger patty at upscale restaurants like Momofuku Nishi in New York and San Francisco’s now-closed Jardinière before scaling up through a partnership with Burger King last year. With their marketing language and their venture capital funding models, both companies are more Silicon Valley than Bay Area natural grocery store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bay Area history is replete with vegan “meats.” Some, like lentil and black bean burgers, are impossible to mistake with beef. They proudly stand, or rather lay, as legume patties. But for years, a variety of Bay Area restaurants and grocery stores have imitated the fleshy textures of beef, poultry and pork to much success. At Chinese restaurants in the Bay and beyond, vegan meats absorb sauces and hold chew convincingly—even though they’re genetically closer to the broccoli on the plate beside them than any poultry product. In fact, fake meat likely first emerged in \u003c/span>\u003ca href=\"https://www.vice.com/en_asia/article/8xyqqz/origin-of-fake-meat-chinese-cuisine\">\u003cspan style=\"font-weight: 400\">Chinese cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as early as the 7th century. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003ca href=\"https://www.vegelutiontrading.com/\">\u003cspan style=\"font-weight: 400\">Layonna Vegetarian Health Food Market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland’s Chinatown, there is no language around “optimized protein,” but rather shelves and fridges full of plant-based proteins, in the shape of chicken nuggets, shrimps and more. The market, which provides wholesale meat substitutes for restaurants all over the Bay Area, including \u003ca href=\"https://rnglounge.com/\">R&G Lounge\u003c/a> and \u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">The Butcher’s Son\u003c/a>, has been around since at least 1996. That’s co-owner Samuel Wong’s estimate. Wong took over the market, which imports a lot of its goods from Taiwan, last January from the now-retired Layonna Wang. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I spent over two months with her before she handed it over to me,” he says. “I was a cashier. I was a delivery driver. She questioned me a lot of times. She doesn’t want people to take over and then end [the business].” Since assuming control, Wong has noticed a big growth in his wholesale business. That includes new customers as well as increased demand from longtime clients. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136156\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136156\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg\" alt=\"Layonna Vegetarian Health Food Store in Oakland's Chinatown.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layonna Vegetarian Health Food Store in Oakland's Chinatown. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the demand for meat-free meat shows no sign of slowing. This year, Impossible Foods is shifting its attention to pork while Beyond Meats eyes chicken as its next big game. Last summer, the latter teased a fried-chicken product at a KFC in Atlanta, which \u003ca href=\"https://techcrunch.com/2019/08/26/kentucky-fried-chicken-goes-beyond-chicken-in-partnership-with-beyond-meat/\">sold out in five hours\u003c/a>. As consumers wait and see what new batches of meat-free alternatives these large-scale companies cook up, Bay Area residents can revisit some old, faithful favorites that serve vegan and vegetarian proteins with flavors from across the world.\u003c/span>\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rheas-deli-and-market-san-francisco\">\u003cspan style=\"font-weight: 400\">Rhea’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Mission district deli and sandwich shop, offers two meat-free options, including a marinated “vege-beef” steak sandwich. Their beloved vegan BBQ chicken sandwich features Layonna’s chicken drumsticks dressed with plenty of pickled fixings and chili sauce. \u003c/span>\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>\u003ca href=\"https://www.yelp.com/biz/love-n-haight-deli-san-francisco\">\u003cspan style=\"font-weight: 400\">Love N’ Haight\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Lower Haight family-run institution, has been serving meat-free dutch crunch sandwiches, salads and various deli sundries for over two decades. Owner Fey Chao and her family, who converted the deli’s menu to fully vegetarian in 2013 according to Hoodline, have kept their prices very accessible. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ca href=\"https://goldeneravegan.com/\">\u003cspan style=\"font-weight: 400\">Golden Era Vegan Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opened in 1999, making it a veteran in the fake meat game. The restaurant serves up dishes with Vietnamese, Chinese, Indian and Thai influences and totally free of any animal products. \u003c/span>\u003c/p>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/officialveganmob/?hl=en\">\u003cspan style=\"font-weight: 400\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the much buzzed-about Oakland soul food restaurant, boasts hour-long lines even months after its opening last October. The plant-based menu of chef and owner Toriano Gordon features brisket, gumbo and fried chicken. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B7T8qdVAcOl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the second incarnation of \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Hella Vegan Eats\u003c/a>, features a few “meat” products, including a chickpea and seitan burger patty and a non-GMO soy chicken and waffle burger. Chef Sofi Espice, who offers free meals for trans people of color, also uses jackfruit in their taco dish at Gay 4 U. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6qqxF0B6xw"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Japanese punk-themed fried chicken spot, has always had a soft spot for vegans since its opening in 2014. All of the restaurant's fried combos come in both cauliflower and Layonna soy-chicken versions with an egg-free miso ranch dressing. \u003c/span>\u003c/p>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/flacosvegmex/\">\u003cspan style=\"font-weight: 400\">Flacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been serving up delicious vegan Mexican food since 2010 (and might soon be moving pending a housing development that’s set to take over their lot). Animal-free proteins sourced from Layonna’s can be found in their delicious mole and crispy taquitos.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BECD5fbERqI"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">\u003cspan style=\"font-weight: 400\">The Butcher’s Son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> quickly outgrew its outpost on University Avenue and moved up the street to a bigger storefront with a deli market on top of their sandwich operation. According to Berkeleyside, the owners of the restaurant are also planning to take over Pizza Moda, converting it into \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/12/10/pizza-moda-to-become-a-sister-vegan-italian-restaurant-for-the-butchers-son\">\u003cspan style=\"font-weight: 400\">a vegan Italian restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> set to open this winter. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6RD-tkgY9o"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/long-life-vegi-house-berkeley?sort_by=date_desc\">\u003cspan style=\"font-weight: 400\">Long Live Vegi House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s lunch specials have made loyal fans of East Bay residents. The long-running restaurant recently moved to a new location but has kept the same menu featuring Mongolian beef, Kung Pao chicken and sweet and sour pork, all served with plenty of vegetables. Beware that while the restaurant’s meats are vegetarian, its seafood offerings are really seafood. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136148/before-impossible-burgers-the-bay-area-perfected-fake-meats-for-decades","authors":["11625"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_63","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_181","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_14751","bayareabites_2386","bayareabites_9710","bayareabites_13931","bayareabites_330","bayareabites_758","bayareabites_14757","bayareabites_9714","bayareabites_14745","bayareabites_1180","bayareabites_1871","bayareabites_13973"],"featImg":"bayareabites_136153","label":"bayareabites"},"bayareabites_135968":{"type":"posts","id":"bayareabites_135968","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135968","score":null,"sort":[1576704458000]},"guestAuthors":[],"slug":"life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","title":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","publishDate":1576704458,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>[aside postID='bayareabites_127083,bayareabites_133040' label='More pop-ups around the Bay']\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\n\u003cp>https://www.instagram.com/p/BybOwFYB9y2/\u003c/p>\n\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>[aside postID=\"bayareabites_135485,checkplease_20198\" label='Gay 4 U is Reborn and Aburaya is on Check, Please!']\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\n\u003cp>https://www.instagram.com/p/B6DTBmmBmFk/\u003c/p>\n\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n","blocks":[],"excerpt":"As the Bay Area pop-up scene grows, pop-up chefs and restaurant owners make accommodations for a new phase in the ephemeral dining trend. ","status":"publish","parent":0,"modified":1576777666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1641},"headData":{"title":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence | KQED","description":"As the Bay Area pop-up scene grows, pop-up chefs and restaurant owners make accommodations for a new phase in the ephemeral dining trend. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135968 https://ww2.kqed.org/bayareabites/?p=135968","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/18/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence/","disqusTitle":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_127083,bayareabites_133040","label":"More pop-ups around the Bay "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BybOwFYB9y2"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135485,checkplease_20198","label":"Gay 4 U is Reborn and Aburaya is on Check, Please! "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6DTBmmBmFk"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","authors":["11625"],"categories":["bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_16526","bayareabites_366","bayareabites_1807","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_1964","bayareabites_9710","bayareabites_669","bayareabites_330","bayareabites_16494","bayareabites_758","bayareabites_14757","bayareabites_4043","bayareabites_767"],"featImg":"bayareabites_135995","label":"bayareabites"},"bayareabites_135820":{"type":"posts","id":"bayareabites_135820","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135820","score":null,"sort":[1575936742000]},"guestAuthors":[],"slug":"flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","title":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup","publishDate":1575936742,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_133626,news_10966514,bayareabites_78315' label='More servings of silog, malfatti, and Olivier salad']\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B5GFpksBapy/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ","status":"publish","parent":0,"modified":1575938141,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":824},"headData":{"title":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup | KQED","description":"KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135820 https://ww2.kqed.org/bayareabites/?p=135820","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/09/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup/","disqusTitle":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133626,news_10966514,bayareabites_78315","label":"More servings of silog, malfatti, and Olivier salad "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\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>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B5GFpksBapy"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","authors":["11625","5083"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_8770","bayareabites_1763","bayareabites_366","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_16243","bayareabites_9710","bayareabites_16515","bayareabites_330","bayareabites_725","bayareabites_755","bayareabites_16252","bayareabites_16516"],"featImg":"bayareabites_135822","label":"bayareabites"},"bayareabites_135051":{"type":"posts","id":"bayareabites_135051","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135051","score":null,"sort":[1571670135000]},"guestAuthors":[],"slug":"can-you-take-the-heat-in-the-bay-areas-nashville-hot-chicken-movement","title":"Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement?","publishDate":1571670135,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At \u003ca href=\"https://worldfamoushotboys.com/\">World Famous HotBoys\u003c/a>, I once felt the sweat beading on my forehead just from watching someone eat their “hot”-level fried chicken sandwich. To personally consume a “hella hot” sandwich would mean giving the world my best impression of an erupting volcano.\u003c/p>\n\u003cp>Some people just love the burn; I’m not one of them.\u003c/p>\n\u003cp>The style of spicy fried chicken HotBoys delivers is directly inspired by Nashville hot chicken. The chicken meat is marinated in a water-blend of seasoning, floured, fried and sauced using a paste spiced with cayenne pepper. “Things like how you spice the chicken vary,” explains HotBoys co-owner Victor Ghaben. “The type of peppers vary but the flavor profile outside the peppers does not.” \u003c/p>\n\u003cp>The family behind Prince’s Hot Chicken Shack, the birthplace of Nashville hot chicken, has converted many diners to their fiery chicken — they even \u003ca href=\"https://www.newyorker.com/magazine/2019/02/04/the-family-business-that-put-nashville-hot-chicken-on-the-map\">inspired Yo La Tengo to write three entire songs about the dish\u003c/a> (“Flying Lesson (Hot Chicken #1),” “Don’t Say a Word (Hot Chicken #2),” and “Return to Hot Chicken”). The annual \u003ca href=\"https://hot-chicken.com/about/what-is-hot-chicken#.XWbE_5NKjFw\">Music City Hot Chicken Festival\u003c/a> started in 2007, celebrating the city’s unique treat. Restaurateurs fell in love with Nashville hot chicken and spread the spicy gospel; the dish (or a variation of it) can be found all over the U.S.\u003c/p>\n\u003cp>In May, the Los Angeles Times ran the story \u003ca href=\"https://www.latimes.com/food/la-fo-nashville-hot-chicken-princes-howlin-rays-20190509-story.html\">“Nashville hot chicken is taking over Los Angeles,”\u003c/a> pointing to over two dozen hot chicken joints opening in just the past three years. Bigger brands like Tyson and KFC have jumped on the bandwagon, offering their own versions of the Nashville hot chicken in restaurants and grocery stores.\u003c/p>\n\u003ch2>Bay Area comes in (s)winging with new hot fried chicken spots\u003c/h2>\n\u003cp>HotBoys isn’t the first to bring Nashville hot chicken to the temperate city by the bay, and it’s hard to say who was. \u003ca href=\"https://www.hardwaterbar.com/\">Hard Water\u003c/a>, opened by Charles Phan of Slanted Door, was one of the earlier adopters. According to the restaurant’s spokesperson, “Hard Water opened in March 2013. We put Nashville style chicken on the menu maybe about a year after the opening.” \u003c/p>\n\u003cfigure id=\"attachment_135057\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg\" alt=\"WesBurger 'N' More’s hot chicken sandwich debuted in 2014.\" width=\"999\" height=\"1254\" class=\"size-full wp-image-135057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-800x1004.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-768x964.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-956x1200.jpg 956w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">WesBurger 'N' More’s hot chicken sandwich debuted in 2014. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.wesburgernmore.com/\">WesBurger 'N' More\u003c/a>’s owner Wes Rowe dabbled with hot chicken while managing his successful burger pop-ups. “I started making Nashville hot chicken at the pop-up in 2014 and it was a huge hit,” he says. It’s also one of his personal favorite styles of fried chicken. When his brick and mortar in the Mission officially opened in April 2016, hot chicken earned a spot on the menu. “It is the number two best-selling item and the number one best-selling item in delivery orders,” Rowe says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what about The Bird, one of San Francisco’s premiere fried chicken sandwich destinations? Though their spicy fried chicken is similar, it’s not true to the style of Nashville hot chicken. Their gluten-free, berbere-spiced batter is closer to East African hot chicken.\u003c/p>\n\u003cp>In 2019 we can now say we have two Bay Area businesses completely dedicated to the tried and true Nashville hot chicken: \u003ca href=\"https://www.hotbirdfriedchicken.com/\">Hotbird\u003c/a> and World Famous HotBoys (both originated in Oakland). The former was founded in late 2017 by Aaron Nam and Caleb Longacre, two chefs who met while cooking at Iyasare. \u003c/p>\n\u003cfigure id=\"attachment_135055\" class=\"wp-caption aligncenter\" style=\"max-width: 1109px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg\" alt=\"Two chicken sandwiches from Hotbird.\" width=\"1109\" height=\"1102\" class=\"size-full wp-image-135055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg 1109w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-800x795.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-768x763.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-1020x1014.jpg 1020w\" sizes=\"(max-width: 1109px) 100vw, 1109px\">\u003cfigcaption class=\"wp-caption-text\">Two chicken sandwiches from Hotbird. \u003ccite>(Arielle R./Courtesy of Hotbird)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Nam tried and fell in love with Los Angeles’ Howlin Rays, the two spent months testing their own hot chicken recipe; Hotbird started out at Oakland’s First Friday art walks before moving on to Off the Grid at Fort Mason and the Presidio Picnic.\u003cbr>\n[pullquote size='medium' align='left' citation='Victor Ghaben, HotBoys co-owner']'The hottest thing we have might end their whole week's plans.'[/pullquote]\u003cbr>\n“I believe most people really enjoy fried chicken and the spicy profile is something they look for,” Nam says. “So it’s almost like a perfect combination there.” Their spice levels run from “no heat” to “hot,” “extra hot” and “burnin’” — they use ghost peppers and Carolina Reaper peppers to achieve those higher levels. \u003c/p>\n\u003cp>Ghaben and HotBoys co-owner Berk Gibbs started with pop-ups out of Ghaben’s backyard in 2017. Their recipes finalized, they revealed World Famous HotBoys to the public around June 2019 with pop-ups at Forage Kitchen while working on their Oakland brick and mortar. Like Hotbird, their spicy chicken has levels: “mild” to “hot” and “hella hot.”\u003c/p>\n\u003ch2>How hot can you go?\u003c/h2>\n\u003cp>True Nashville hot chicken is supposed to be hot ... like, really hot. Ghaben describes his first time eating it as “an out of body experience.” For people who aren’t prepared for it, he advises sticking to medium-level spice for a first try. “The hottest thing we have,” Ghaben says, “might end their whole week's plans.” WesBurger 'N' More doesn’t offer different levels of spice—theirs is “just spicy.” Meanwhile, Hotbird’s owners describes their hottest level is “pretty spicy, but not spicy enough where you can’t finish half your meal.”\u003c/p>\n\u003cp>https://www.instagram.com/p/B1XzuFpDDQL/\u003c/p>\n\u003cp>The Bay Area’s take on the classic hot chicken sandwich leans heavily into all the fixins’. Nashville hot chicken is normally served with slices of white bread and pickles, and Hard Water’s version fills the carb slot with cornbread. However, WesBurger 'N' More, Hotbird and HotBoys all serve theirs as sandwiches — perhaps for portability’s sake. Plus, fried chicken sandwiches do seem to be all people are talking about these days (we’re looking at you, \u003ca href=\"https://www.businessinsider.com/popeyes-chicken-sandwich-rise-and-fall-story-2019-8\">Popeyes\u003c/a>).\u003c/p>\n\u003cp>Hotbird’s current sandwich has an apple cider vinegar slaw, comeback sauce (Nam explains that it’s “a Southern staple”), dill pickles and brioche buns. Rowe serves his sandwiches in his trademark burger buns (“they’re basically like white bread buns”) with garlic mayo, dill pickles and iceberg lettuce.\u003c/p>\n\u003cp>By early 2020, both HotBoys and Hotbird will open brick and mortar shops (the former in Oakland, the latter inside San Francisco’s \u003ca href=\"https://www.sfchronicle.com/food/article/Nashville-hot-chicken-pop-up-Hotbird-finds-14484383.php\">Twitter building\u003c/a>). Nashville’s specialty has already spread nationwide, and now it’s time for the Bay Area to enjoy their own versions of cluckin’ good hot chicken. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Just one question remains: How hot will you go?\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area is putting their own twist on Nashville hot chicken, but one thing they’re not changing is the heat.","status":"publish","parent":0,"modified":1571425042,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1138},"headData":{"title":"Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement? | KQED","description":"The Bay Area is putting their own twist on Nashville hot chicken, but one thing they’re not changing is the heat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135051 https://ww2.kqed.org/bayareabites/?p=135051","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/21/can-you-take-the-heat-in-the-bay-areas-nashville-hot-chicken-movement/","disqusTitle":"Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement?","path":"/bayareabites/135051/can-you-take-the-heat-in-the-bay-areas-nashville-hot-chicken-movement","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At \u003ca href=\"https://worldfamoushotboys.com/\">World Famous HotBoys\u003c/a>, I once felt the sweat beading on my forehead just from watching someone eat their “hot”-level fried chicken sandwich. To personally consume a “hella hot” sandwich would mean giving the world my best impression of an erupting volcano.\u003c/p>\n\u003cp>Some people just love the burn; I’m not one of them.\u003c/p>\n\u003cp>The style of spicy fried chicken HotBoys delivers is directly inspired by Nashville hot chicken. The chicken meat is marinated in a water-blend of seasoning, floured, fried and sauced using a paste spiced with cayenne pepper. “Things like how you spice the chicken vary,” explains HotBoys co-owner Victor Ghaben. “The type of peppers vary but the flavor profile outside the peppers does not.” \u003c/p>\n\u003cp>The family behind Prince’s Hot Chicken Shack, the birthplace of Nashville hot chicken, has converted many diners to their fiery chicken — they even \u003ca href=\"https://www.newyorker.com/magazine/2019/02/04/the-family-business-that-put-nashville-hot-chicken-on-the-map\">inspired Yo La Tengo to write three entire songs about the dish\u003c/a> (“Flying Lesson (Hot Chicken #1),” “Don’t Say a Word (Hot Chicken #2),” and “Return to Hot Chicken”). The annual \u003ca href=\"https://hot-chicken.com/about/what-is-hot-chicken#.XWbE_5NKjFw\">Music City Hot Chicken Festival\u003c/a> started in 2007, celebrating the city’s unique treat. Restaurateurs fell in love with Nashville hot chicken and spread the spicy gospel; the dish (or a variation of it) can be found all over the U.S.\u003c/p>\n\u003cp>In May, the Los Angeles Times ran the story \u003ca href=\"https://www.latimes.com/food/la-fo-nashville-hot-chicken-princes-howlin-rays-20190509-story.html\">“Nashville hot chicken is taking over Los Angeles,”\u003c/a> pointing to over two dozen hot chicken joints opening in just the past three years. Bigger brands like Tyson and KFC have jumped on the bandwagon, offering their own versions of the Nashville hot chicken in restaurants and grocery stores.\u003c/p>\n\u003ch2>Bay Area comes in (s)winging with new hot fried chicken spots\u003c/h2>\n\u003cp>HotBoys isn’t the first to bring Nashville hot chicken to the temperate city by the bay, and it’s hard to say who was. \u003ca href=\"https://www.hardwaterbar.com/\">Hard Water\u003c/a>, opened by Charles Phan of Slanted Door, was one of the earlier adopters. According to the restaurant’s spokesperson, “Hard Water opened in March 2013. We put Nashville style chicken on the menu maybe about a year after the opening.” \u003c/p>\n\u003cfigure id=\"attachment_135057\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg\" alt=\"WesBurger 'N' More’s hot chicken sandwich debuted in 2014.\" width=\"999\" height=\"1254\" class=\"size-full wp-image-135057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-800x1004.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-768x964.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-956x1200.jpg 956w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">WesBurger 'N' More’s hot chicken sandwich debuted in 2014. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.wesburgernmore.com/\">WesBurger 'N' More\u003c/a>’s owner Wes Rowe dabbled with hot chicken while managing his successful burger pop-ups. “I started making Nashville hot chicken at the pop-up in 2014 and it was a huge hit,” he says. It’s also one of his personal favorite styles of fried chicken. When his brick and mortar in the Mission officially opened in April 2016, hot chicken earned a spot on the menu. “It is the number two best-selling item and the number one best-selling item in delivery orders,” Rowe says.\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 what about The Bird, one of San Francisco’s premiere fried chicken sandwich destinations? Though their spicy fried chicken is similar, it’s not true to the style of Nashville hot chicken. Their gluten-free, berbere-spiced batter is closer to East African hot chicken.\u003c/p>\n\u003cp>In 2019 we can now say we have two Bay Area businesses completely dedicated to the tried and true Nashville hot chicken: \u003ca href=\"https://www.hotbirdfriedchicken.com/\">Hotbird\u003c/a> and World Famous HotBoys (both originated in Oakland). The former was founded in late 2017 by Aaron Nam and Caleb Longacre, two chefs who met while cooking at Iyasare. \u003c/p>\n\u003cfigure id=\"attachment_135055\" class=\"wp-caption aligncenter\" style=\"max-width: 1109px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg\" alt=\"Two chicken sandwiches from Hotbird.\" width=\"1109\" height=\"1102\" class=\"size-full wp-image-135055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg 1109w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-800x795.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-768x763.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-1020x1014.jpg 1020w\" sizes=\"(max-width: 1109px) 100vw, 1109px\">\u003cfigcaption class=\"wp-caption-text\">Two chicken sandwiches from Hotbird. \u003ccite>(Arielle R./Courtesy of Hotbird)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Nam tried and fell in love with Los Angeles’ Howlin Rays, the two spent months testing their own hot chicken recipe; Hotbird started out at Oakland’s First Friday art walks before moving on to Off the Grid at Fort Mason and the Presidio Picnic.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'The hottest thing we have might end their whole week's plans.'","name":"pullquote","attributes":{"named":{"size":"medium","align":"left","citation":"Victor Ghaben, HotBoys co-owner","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“I believe most people really enjoy fried chicken and the spicy profile is something they look for,” Nam says. “So it’s almost like a perfect combination there.” Their spice levels run from “no heat” to “hot,” “extra hot” and “burnin’” — they use ghost peppers and Carolina Reaper peppers to achieve those higher levels. \u003c/p>\n\u003cp>Ghaben and HotBoys co-owner Berk Gibbs started with pop-ups out of Ghaben’s backyard in 2017. Their recipes finalized, they revealed World Famous HotBoys to the public around June 2019 with pop-ups at Forage Kitchen while working on their Oakland brick and mortar. Like Hotbird, their spicy chicken has levels: “mild” to “hot” and “hella hot.”\u003c/p>\n\u003ch2>How hot can you go?\u003c/h2>\n\u003cp>True Nashville hot chicken is supposed to be hot ... like, really hot. Ghaben describes his first time eating it as “an out of body experience.” For people who aren’t prepared for it, he advises sticking to medium-level spice for a first try. “The hottest thing we have,” Ghaben says, “might end their whole week's plans.” WesBurger 'N' More doesn’t offer different levels of spice—theirs is “just spicy.” Meanwhile, Hotbird’s owners describes their hottest level is “pretty spicy, but not spicy enough where you can’t finish half your meal.”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B1XzuFpDDQL"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s take on the classic hot chicken sandwich leans heavily into all the fixins’. Nashville hot chicken is normally served with slices of white bread and pickles, and Hard Water’s version fills the carb slot with cornbread. However, WesBurger 'N' More, Hotbird and HotBoys all serve theirs as sandwiches — perhaps for portability’s sake. Plus, fried chicken sandwiches do seem to be all people are talking about these days (we’re looking at you, \u003ca href=\"https://www.businessinsider.com/popeyes-chicken-sandwich-rise-and-fall-story-2019-8\">Popeyes\u003c/a>).\u003c/p>\n\u003cp>Hotbird’s current sandwich has an apple cider vinegar slaw, comeback sauce (Nam explains that it’s “a Southern staple”), dill pickles and brioche buns. Rowe serves his sandwiches in his trademark burger buns (“they’re basically like white bread buns”) with garlic mayo, dill pickles and iceberg lettuce.\u003c/p>\n\u003cp>By early 2020, both HotBoys and Hotbird will open brick and mortar shops (the former in Oakland, the latter inside San Francisco’s \u003ca href=\"https://www.sfchronicle.com/food/article/Nashville-hot-chicken-pop-up-Hotbird-finds-14484383.php\">Twitter building\u003c/a>). Nashville’s specialty has already spread nationwide, and now it’s time for the Bay Area to enjoy their own versions of cluckin’ good hot chicken. \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>Just one question remains: How hot will you go?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135051/can-you-take-the-heat-in-the-bay-areas-nashville-hot-chicken-movement","authors":["11404"],"categories":["bayareabites_8770","bayareabites_10028","bayareabites_4084","bayareabites_366","bayareabites_90"],"tags":["bayareabites_9710","bayareabites_330","bayareabites_14757","bayareabites_14745"],"featImg":"bayareabites_135053","label":"bayareabites"},"bayareabites_128077":{"type":"posts","id":"bayareabites_128077","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128077","score":null,"sort":[1527094090000]},"guestAuthors":[],"slug":"guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days","title":"Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days","publishDate":1527094090,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is obviously a great place to eat, boasting an impressive \u003ca href=\"https://sf.eater.com/maps/san-francisco-bay-area-michelin-restaurants-stars-2018\">55 restaurants with Michelin star ratings\u003c/a>. The Bay Area is also a great place to workout, boasting an ever growing list of gyms and fostering an equally impressive repertoire of fitness trends. From national chains to boutique studios, to \u003ca href=\"https://www.crossfit.com/\">CrossFit\u003c/a> and \u003ca href=\"https://www.orangetheoryfitness.com/\">Orangetheory\u003c/a>, to even \u003ca href=\"https://goatyoga.net/\">goat yoga\u003c/a> classes--the Bay is a perfect place for enthusiastic eaters to also burn off everything they ingest so that they can do it all over again.\u003cbr>\n[contextly_sidebar id=\"jL3hsbZ0pu7uPvxo0bbNMPT5qXZsaWu2\"]\u003cbr>\nFor a city as fitness obsessed as the Bay Area, there's something about this place that also gives rise to nutrition trends. The clientele here have allowed cold-pressed juice shops, vegan eateries, and \u003ca href=\"https://thepaleodiet.com/\">paleo\u003c/a> and \u003ca href=\"https://www.ruled.me/guide-keto-diet/\">keto\u003c/a> meal kit delivery services to thrive. For as obsessed with food as Bay Area dwellers are, they seem to be equally fixated on making sure that food is also healthy.\u003c/p>\n\u003cp>But like any good foodie paradise, there are plenty of options for even the healthiest eaters to deviate, to have a little cheat meal. Whether you're fully dedicated to the \u003ca href=\"https://whole30.com/\">Whole30\u003c/a> or doing a \u003ca href=\"http://sanfranciscocrossfit.com/2017/04/25/sfcf-spring-leaning-challenge/\">\"spring leaning\"\u003c/a> challenge at your gym, we say there's nothing wrong with giving yourself a break every once in a while. And, really, if you're going to cheat, you might as well make it a good one. Below are some of our favorite places to indulge a bit. We tried to cover the range of cheat-eating moods--do you want booze? How about dessert? Or something savory? Hopefully one of these dishes will quell that craving and leave you ready to get back on track.\u003c/p>\n\u003cfigure id=\"attachment_128183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg\" alt=\"The Fried Chicken Burrito comes with tortilla chips.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken Burrito comes with tortilla chips. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fried Chicken Burrito / \u003ca href=\"http://www.wesburgernmore.com/\">WesBurger ‘N’ More\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/WesBurger+n'+More/@37.7611234,-122.4196414,15z/data=!4m5!3m4!1s0x0:0x2e4935cd732bfa42!8m2!3d37.7611234!4d-122.4196414\">2240 Mission Street, San Francisco CA 94110\u003c/a>\u003c/p>\n\u003cp>There’s something magical when two types of comfort foods decide to come together to be as one. Enter the \u003cstrong>Fried Chicken Burrito\u003c/strong> from WesBurger ‘N’ More.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stuffed into its flour tortilla is pieces of crispy fried chicken (of course), pinto beans, corn salad, crema, salsa, and cheese. Never again will you need to choose between getting a burrito or fried chicken while exploring the Mission, because with every bite of this, you'll get both.\u003c/p>\n\u003cfigure id=\"attachment_128184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg\" alt=\"The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You'll find this Fried Chicken Burrito (don't worry, there's also a fried tofu sandwich for vegetarians or for those who would prefer to cheat in a non-burrito format) under the \"'N More\" section of the menu, but you can truly find a non-diet friendly meal under their \"Burger\" section which includes a peanut butter and jelly with onion rings sandwich; and under the \"Chicken\" section, which includes even more fried chicken.\u003c/p>\n\u003cp>Not to be missed is their super crunchy Tater Tots, which can come naked, but if you're really in the mood, their Deluxe Tots come with queso, caramelized onions, bulgogi bacon, and a special house sauce.\u003c/p>\n\u003cfigure id=\"attachment_128185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg\" alt=\"The original Tator Tots with a side of ketchup.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original Tator Tots with a side of ketchup. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of sauces, no matter what you order, make sure you take a gander at the bottles of sauce waiting near the water station. There's tons of ketchup, but their table sauce is not to be missed. As the sauce says, it's great to bring back to your table to douse everything with.\u003c/p>\n\u003cp>[contextly_sidebar id=\"H6hYPDD61mpiUyZ5mZeMxMmtGS066UDN\"]\u003c/p>\n\u003cp>If you're looking for a night cap for your cheat meal, nestled right beside WesBurger is their bar, The Den. Super snug for some intimate drinking, The Den has a rotating menu of drinks, including collaborations with the neighboring Mission Chinese as well as other eateries in the city.\u003c/p>\n\u003cp>For late night binges, WesBurger is perfect as they serve food until 3am on Friday and Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_128165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg\" alt=\"The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banana Special / \u003ca href=\"http://www.fentonscreamery.com/index.php\">Fenton’s Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Fentons+Creamery/@37.8279412,-122.252388,17z/data=!3m1!4b1!4m5!3m4!1s0x80857df6c43cdebb:0x91f2ea4405beec30!8m2!3d37.827937!4d-122.250194\">4226 Piedmont Ave, Oakland, CA 94611\u003c/a>\u003c/p>\n\u003cp>Fenton's Creamery, opened in 1894, is a Bay Area institution and a beloved landmark for tourists, transplants, and natives alike. Fenton's is so popular that it even made an appearance in \u003ca href=\"https://www.youtube.com/watch?v=ZBqyTOn1KXU\">Pixar's \u003cem>Up\u003c/em>\u003c/a>, as many of the nearby animation studio's employees frequented Fenton's.\u003c/p>\n\u003cp>Famed for its Black and Tan Sundae, there's another show-stopping sundae at Fenton's: \u003cstrong>The Banana Special\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Banana-Special.jpg\" alt=\"The Banana Special\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even for the biggest ice cream fans, the Banana Special at Fenton's is not for solo eating thrill-seekers (and probably not great for the lactose intolerant).\u003c/p>\n\u003cp>The Banana Special comes of course with a ripe banana, and then piled sky high with three gigantic scoops of your classic vanilla, chocolate, and strawberry ice creams. Each scoop is drizzled with pineapple, strawberry, and chocolate sauce and topped with a cloud of whipped cream, a sprinkling of almonds, and a single maraschino cherry. Think of the Banana Special like your traditional banana split, three or four-fold.\u003c/p>\n\u003cp>And if you’re looking for an equally delicious sundae for a good cause, every month, Fenton’s offers a special sundae that benefits a local non-profit. For the month of May, you can enjoy Myrtle’s Creation, which is an Oreo cookie sundae with hot fudge and whipped cream. Myrtle’s Creation benefits Oakland Public Library and is available until the end of May.\u003c/p>\n\u003cp>If sticking to the Banana Special, we do recommend bringing a small party with you to tackle the Banana Special, but if your stomach can stomach all that ice cream alone, you might be able to snag yourself a seat a lot quicker at the bar, when the restaurant gets busy for their lunch and dinner rushes.\u003c/p>\n\u003cfigure id=\"attachment_128181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg\" alt=\"All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacro / \u003ca href=\"http://vivelatarte.com/\">Vive La Tarte\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Vive+la+tarte/@37.7955745,-122.3955148,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066e61f5d7b:0x14505dd82e05e9fb!8m2!3d37.7955703!4d-122.3933208\">One, Ferry Building, San Francisco Bay Trail #50, San Francisco, CA 94111\u003c/a>\u003c/p>\n\u003cp>Hybrid foods are nothing new, with creations like \u003ca href=\"https://dominiqueansel.com/\">Dominque Ansel’s Cronut\u003c/a> or \u003ca href=\"http://mrholmesbakehouse.com/\">Mr. Holmes Bakehouse’s Cruffin\u003c/a>.\u003c/p>\n\u003cp>However, Vive La Tarte departs from the pastry route and takes a crack at a savory item with their new \u003cstrong>Tacro\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg\" alt=\"Adding a squirt of lime with the Chicken and Avocado Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding a squirt of lime with the Chicken and Avocado Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's what it sounds like: a taco and croissant hybrid! Instead of a traditional taco shell, the filling is cradled by a buttery, flaky croissant that's been specially baked into the shape of a taco shell (Vive La Tarte hasn't revealed how they get the shape so taco-like). The bakery offers three different fillings for their Tacros: pulled pork and pineapple, chicken and avocado, and vegetarian-friendly Jackfruit barbecue. Every single tacro is topped with pickled greens, fresh mango, and comes with house green and red salsas.\u003c/p>\n\u003cfigure id=\"attachment_128182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg\" alt=\"Pouring the house red salsa on the Pulled Pork and Pineapple Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pouring the house red salsa on the Pulled Pork and Pineapple Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg\" alt=\"A close up of the Jackfruit BBQ Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A close up of the Jackfruit BBQ Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happen to be gluten-free or simply don't want to eat so many carbs for your cheat meal (although the croissant, even on its own is very delicious), the Tacro comes as a protein bowl as well for a one-dollar upcharge.\u003c/p>\n\u003cp>[contextly_sidebar id=\"3z1ijfORhvKkuafovtan9XNIpYYUXeKK\"]\u003c/p>\n\u003cp>The Tacro is only sold at Vive La Tarte's location inside of the San Francisco Ferry Building, located outside right next to Gott's Roadside. Although this location opens at 8am, the Tacro is sold starting at 11am until they're sold out--which given the lunch rushes at the Ferry Building, can happen quite often.\u003c/p>\n\u003cfigure id=\"attachment_128170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg\" alt=\"Los Angeles Style Short Ribs.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Los Angeles Style Short Ribs. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All You Can Eat Korean Barbecue / \u003ca href=\"http://gogitime.com/\">Gogi Time\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gogi+Time/@37.8155272,-122.269815,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab0f1348a9:0x4923b85dffacff92!8m2!3d37.815523!4d-122.267621\">2600 Telegraph Ave, Oakland, CA 94612\u003c/a>\u003c/p>\n\u003cp>For those who are have hard time making decisions, or who simply want a more extreme cheat meal, try venturing to Gogi Time in Oakland.\u003c/p>\n\u003cp>Gogi Time offers not just one, but two types of \u003cstrong>All You Can Eat menus\u003c/strong>, one for Chinese Hot Pot, and another for its more popular \u003cstrong>Korean Barbecue\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Fried-Mandu2.jpg\" alt=\"Fried Mandu.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Mandu. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the Korean Barbecue menu, expect your standard fare of marinated and non-marinated meats like bulgogi and pork belly as well as an assortment of seafood and vegetables. Along with that, you can order an unlimited amount from their long list of appetizers, side dishes, as well as their different wrappers and toppings for your barbecue. To keep the pacing and rhythm of the feasting under control, you're asked to choose a certain number of items per round of ordering until you've filled your belly (and maybe unbuttoned the first button of your pants). Each meal also comes with a mini probiotic drink that accompanies the bill--an attempt to stop the meat sweats from coming on.\u003c/p>\n\u003cfigure id=\"attachment_128166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg\" alt=\"Bulgogi topped with green onions. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi topped with green onions. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg\" alt=\"Lettuce wrap with bulgogi and garlic.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lettuce wrap with bulgogi and garlic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mondays through Fridays from opening to 4pm, you can get the All You Can Eat menu for less than $20 per person and about $27 after 4pm and on weekends. If you arrive with an entourage of at least five, and you're all feeling hungry, you can also add the All You Can Eat Chinese Hot Pot menu to your table for $20 a head.\u003c/p>\n\u003cp>While Gogi Time does take reservations, the restaurant is quite large, but if you're coming after work hours or on the weekends, expect a bit of a wait.\u003c/p>\n\u003cfigure id=\"attachment_128174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128174\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg\" alt=\"All three variations of the Bloody Mary, with a Hail Mary in the works.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three variations of the Bloody Mary, with a Hail Mary in the works. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The “Hail Mary” Bloody Mary / \u003ca href=\"http://www.thesaratogasf.com/\">The Saratoga\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Saratoga/@37.7872163,-122.4203424,17z/data=!3m1!4b1!4m5!3m4!1s0x80858093f90ca63f:0x6f7d0f20fcee6e8a!8m2!3d37.7872121!4d-122.4181484\">1000 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cp>If booze is on your cheat meal spectrum, the \u003cstrong>“Hail Mary” Bloody Mary\u003c/strong> is for you.\u003c/p>\n\u003cp>How is a Bloody Mary a cheat \"meal\" you ask? Well, when you order the Hail Mary at the Saratoga AKA a Bloody Mary with “the works,” it comes fully loaded with the following: a large fried pickle, a hulking piece of fried chicken, a skewer of pickled quail eggs (pickled in turmeric and beet juice), a strip of crispy bacon, a string of jalapeno poppers, a set of poached shrimp, and some house-made beef jerky.\u003c/p>\n\u003cfigure id=\"attachment_128172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg\" alt=\"A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, all of that fits inside your cocktail glass and act as very tasty stirrers for your very spicy Bloody Mary. The Classic Bloody Mary comes with vodka, tomato, worcester, tabasco, dill, pickled green beans, and celery salt. However, if you're not into tomato, there's two other variations--one with gin and carrot and another with mezcal and tomatillo. All three variations can come with the works. All three are also destined to be Instagram darlings.\u003c/p>\n\u003cfigure id=\"attachment_128176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg\" alt=\"The finished Hail Mary with the two other Bloody Mary flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Hail Mary with the two other Bloody Mary flavors. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who crave more for a cheat brunch than a drink and meal all in one, the Jenga Tots--large logs of fried potatoes with lox, cream cheese, and capers--are highly recommended.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Currently, weekend brunch is only on Sundays, but the Saratoga will also begin slinging brunch on Saturdays come June.\u003c/p>\n\n","blocks":[],"excerpt":"For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.","status":"publish","parent":0,"modified":1546648734,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1949},"headData":{"title":"Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days | KQED","description":"For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128077 https://ww2.kqed.org/bayareabites/?p=128077","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/23/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days/","disqusTitle":"Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days","path":"/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is obviously a great place to eat, boasting an impressive \u003ca href=\"https://sf.eater.com/maps/san-francisco-bay-area-michelin-restaurants-stars-2018\">55 restaurants with Michelin star ratings\u003c/a>. The Bay Area is also a great place to workout, boasting an ever growing list of gyms and fostering an equally impressive repertoire of fitness trends. From national chains to boutique studios, to \u003ca href=\"https://www.crossfit.com/\">CrossFit\u003c/a> and \u003ca href=\"https://www.orangetheoryfitness.com/\">Orangetheory\u003c/a>, to even \u003ca href=\"https://goatyoga.net/\">goat yoga\u003c/a> classes--the Bay is a perfect place for enthusiastic eaters to also burn off everything they ingest so that they can do it all over again.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nFor a city as fitness obsessed as the Bay Area, there's something about this place that also gives rise to nutrition trends. The clientele here have allowed cold-pressed juice shops, vegan eateries, and \u003ca href=\"https://thepaleodiet.com/\">paleo\u003c/a> and \u003ca href=\"https://www.ruled.me/guide-keto-diet/\">keto\u003c/a> meal kit delivery services to thrive. For as obsessed with food as Bay Area dwellers are, they seem to be equally fixated on making sure that food is also healthy.\u003c/p>\n\u003cp>But like any good foodie paradise, there are plenty of options for even the healthiest eaters to deviate, to have a little cheat meal. Whether you're fully dedicated to the \u003ca href=\"https://whole30.com/\">Whole30\u003c/a> or doing a \u003ca href=\"http://sanfranciscocrossfit.com/2017/04/25/sfcf-spring-leaning-challenge/\">\"spring leaning\"\u003c/a> challenge at your gym, we say there's nothing wrong with giving yourself a break every once in a while. And, really, if you're going to cheat, you might as well make it a good one. Below are some of our favorite places to indulge a bit. We tried to cover the range of cheat-eating moods--do you want booze? How about dessert? Or something savory? Hopefully one of these dishes will quell that craving and leave you ready to get back on track.\u003c/p>\n\u003cfigure id=\"attachment_128183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg\" alt=\"The Fried Chicken Burrito comes with tortilla chips.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken Burrito comes with tortilla chips. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fried Chicken Burrito / \u003ca href=\"http://www.wesburgernmore.com/\">WesBurger ‘N’ More\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/WesBurger+n'+More/@37.7611234,-122.4196414,15z/data=!4m5!3m4!1s0x0:0x2e4935cd732bfa42!8m2!3d37.7611234!4d-122.4196414\">2240 Mission Street, San Francisco CA 94110\u003c/a>\u003c/p>\n\u003cp>There’s something magical when two types of comfort foods decide to come together to be as one. Enter the \u003cstrong>Fried Chicken Burrito\u003c/strong> from WesBurger ‘N’ More.\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>Stuffed into its flour tortilla is pieces of crispy fried chicken (of course), pinto beans, corn salad, crema, salsa, and cheese. Never again will you need to choose between getting a burrito or fried chicken while exploring the Mission, because with every bite of this, you'll get both.\u003c/p>\n\u003cfigure id=\"attachment_128184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg\" alt=\"The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You'll find this Fried Chicken Burrito (don't worry, there's also a fried tofu sandwich for vegetarians or for those who would prefer to cheat in a non-burrito format) under the \"'N More\" section of the menu, but you can truly find a non-diet friendly meal under their \"Burger\" section which includes a peanut butter and jelly with onion rings sandwich; and under the \"Chicken\" section, which includes even more fried chicken.\u003c/p>\n\u003cp>Not to be missed is their super crunchy Tater Tots, which can come naked, but if you're really in the mood, their Deluxe Tots come with queso, caramelized onions, bulgogi bacon, and a special house sauce.\u003c/p>\n\u003cfigure id=\"attachment_128185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg\" alt=\"The original Tator Tots with a side of ketchup.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original Tator Tots with a side of ketchup. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of sauces, no matter what you order, make sure you take a gander at the bottles of sauce waiting near the water station. There's tons of ketchup, but their table sauce is not to be missed. As the sauce says, it's great to bring back to your table to douse everything with.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If you're looking for a night cap for your cheat meal, nestled right beside WesBurger is their bar, The Den. Super snug for some intimate drinking, The Den has a rotating menu of drinks, including collaborations with the neighboring Mission Chinese as well as other eateries in the city.\u003c/p>\n\u003cp>For late night binges, WesBurger is perfect as they serve food until 3am on Friday and Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_128165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg\" alt=\"The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banana Special / \u003ca href=\"http://www.fentonscreamery.com/index.php\">Fenton’s Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Fentons+Creamery/@37.8279412,-122.252388,17z/data=!3m1!4b1!4m5!3m4!1s0x80857df6c43cdebb:0x91f2ea4405beec30!8m2!3d37.827937!4d-122.250194\">4226 Piedmont Ave, Oakland, CA 94611\u003c/a>\u003c/p>\n\u003cp>Fenton's Creamery, opened in 1894, is a Bay Area institution and a beloved landmark for tourists, transplants, and natives alike. Fenton's is so popular that it even made an appearance in \u003ca href=\"https://www.youtube.com/watch?v=ZBqyTOn1KXU\">Pixar's \u003cem>Up\u003c/em>\u003c/a>, as many of the nearby animation studio's employees frequented Fenton's.\u003c/p>\n\u003cp>Famed for its Black and Tan Sundae, there's another show-stopping sundae at Fenton's: \u003cstrong>The Banana Special\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Banana-Special.jpg\" alt=\"The Banana Special\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even for the biggest ice cream fans, the Banana Special at Fenton's is not for solo eating thrill-seekers (and probably not great for the lactose intolerant).\u003c/p>\n\u003cp>The Banana Special comes of course with a ripe banana, and then piled sky high with three gigantic scoops of your classic vanilla, chocolate, and strawberry ice creams. Each scoop is drizzled with pineapple, strawberry, and chocolate sauce and topped with a cloud of whipped cream, a sprinkling of almonds, and a single maraschino cherry. Think of the Banana Special like your traditional banana split, three or four-fold.\u003c/p>\n\u003cp>And if you’re looking for an equally delicious sundae for a good cause, every month, Fenton’s offers a special sundae that benefits a local non-profit. For the month of May, you can enjoy Myrtle’s Creation, which is an Oreo cookie sundae with hot fudge and whipped cream. Myrtle’s Creation benefits Oakland Public Library and is available until the end of May.\u003c/p>\n\u003cp>If sticking to the Banana Special, we do recommend bringing a small party with you to tackle the Banana Special, but if your stomach can stomach all that ice cream alone, you might be able to snag yourself a seat a lot quicker at the bar, when the restaurant gets busy for their lunch and dinner rushes.\u003c/p>\n\u003cfigure id=\"attachment_128181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg\" alt=\"All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacro / \u003ca href=\"http://vivelatarte.com/\">Vive La Tarte\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Vive+la+tarte/@37.7955745,-122.3955148,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066e61f5d7b:0x14505dd82e05e9fb!8m2!3d37.7955703!4d-122.3933208\">One, Ferry Building, San Francisco Bay Trail #50, San Francisco, CA 94111\u003c/a>\u003c/p>\n\u003cp>Hybrid foods are nothing new, with creations like \u003ca href=\"https://dominiqueansel.com/\">Dominque Ansel’s Cronut\u003c/a> or \u003ca href=\"http://mrholmesbakehouse.com/\">Mr. Holmes Bakehouse’s Cruffin\u003c/a>.\u003c/p>\n\u003cp>However, Vive La Tarte departs from the pastry route and takes a crack at a savory item with their new \u003cstrong>Tacro\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg\" alt=\"Adding a squirt of lime with the Chicken and Avocado Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding a squirt of lime with the Chicken and Avocado Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's what it sounds like: a taco and croissant hybrid! Instead of a traditional taco shell, the filling is cradled by a buttery, flaky croissant that's been specially baked into the shape of a taco shell (Vive La Tarte hasn't revealed how they get the shape so taco-like). The bakery offers three different fillings for their Tacros: pulled pork and pineapple, chicken and avocado, and vegetarian-friendly Jackfruit barbecue. Every single tacro is topped with pickled greens, fresh mango, and comes with house green and red salsas.\u003c/p>\n\u003cfigure id=\"attachment_128182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg\" alt=\"Pouring the house red salsa on the Pulled Pork and Pineapple Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pouring the house red salsa on the Pulled Pork and Pineapple Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg\" alt=\"A close up of the Jackfruit BBQ Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A close up of the Jackfruit BBQ Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happen to be gluten-free or simply don't want to eat so many carbs for your cheat meal (although the croissant, even on its own is very delicious), the Tacro comes as a protein bowl as well for a one-dollar upcharge.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The Tacro is only sold at Vive La Tarte's location inside of the San Francisco Ferry Building, located outside right next to Gott's Roadside. Although this location opens at 8am, the Tacro is sold starting at 11am until they're sold out--which given the lunch rushes at the Ferry Building, can happen quite often.\u003c/p>\n\u003cfigure id=\"attachment_128170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg\" alt=\"Los Angeles Style Short Ribs.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Los Angeles Style Short Ribs. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All You Can Eat Korean Barbecue / \u003ca href=\"http://gogitime.com/\">Gogi Time\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gogi+Time/@37.8155272,-122.269815,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab0f1348a9:0x4923b85dffacff92!8m2!3d37.815523!4d-122.267621\">2600 Telegraph Ave, Oakland, CA 94612\u003c/a>\u003c/p>\n\u003cp>For those who are have hard time making decisions, or who simply want a more extreme cheat meal, try venturing to Gogi Time in Oakland.\u003c/p>\n\u003cp>Gogi Time offers not just one, but two types of \u003cstrong>All You Can Eat menus\u003c/strong>, one for Chinese Hot Pot, and another for its more popular \u003cstrong>Korean Barbecue\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Fried-Mandu2.jpg\" alt=\"Fried Mandu.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Mandu. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the Korean Barbecue menu, expect your standard fare of marinated and non-marinated meats like bulgogi and pork belly as well as an assortment of seafood and vegetables. Along with that, you can order an unlimited amount from their long list of appetizers, side dishes, as well as their different wrappers and toppings for your barbecue. To keep the pacing and rhythm of the feasting under control, you're asked to choose a certain number of items per round of ordering until you've filled your belly (and maybe unbuttoned the first button of your pants). Each meal also comes with a mini probiotic drink that accompanies the bill--an attempt to stop the meat sweats from coming on.\u003c/p>\n\u003cfigure id=\"attachment_128166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg\" alt=\"Bulgogi topped with green onions. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi topped with green onions. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg\" alt=\"Lettuce wrap with bulgogi and garlic.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lettuce wrap with bulgogi and garlic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mondays through Fridays from opening to 4pm, you can get the All You Can Eat menu for less than $20 per person and about $27 after 4pm and on weekends. If you arrive with an entourage of at least five, and you're all feeling hungry, you can also add the All You Can Eat Chinese Hot Pot menu to your table for $20 a head.\u003c/p>\n\u003cp>While Gogi Time does take reservations, the restaurant is quite large, but if you're coming after work hours or on the weekends, expect a bit of a wait.\u003c/p>\n\u003cfigure id=\"attachment_128174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128174\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg\" alt=\"All three variations of the Bloody Mary, with a Hail Mary in the works.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three variations of the Bloody Mary, with a Hail Mary in the works. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The “Hail Mary” Bloody Mary / \u003ca href=\"http://www.thesaratogasf.com/\">The Saratoga\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Saratoga/@37.7872163,-122.4203424,17z/data=!3m1!4b1!4m5!3m4!1s0x80858093f90ca63f:0x6f7d0f20fcee6e8a!8m2!3d37.7872121!4d-122.4181484\">1000 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cp>If booze is on your cheat meal spectrum, the \u003cstrong>“Hail Mary” Bloody Mary\u003c/strong> is for you.\u003c/p>\n\u003cp>How is a Bloody Mary a cheat \"meal\" you ask? Well, when you order the Hail Mary at the Saratoga AKA a Bloody Mary with “the works,” it comes fully loaded with the following: a large fried pickle, a hulking piece of fried chicken, a skewer of pickled quail eggs (pickled in turmeric and beet juice), a strip of crispy bacon, a string of jalapeno poppers, a set of poached shrimp, and some house-made beef jerky.\u003c/p>\n\u003cfigure id=\"attachment_128172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg\" alt=\"A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, all of that fits inside your cocktail glass and act as very tasty stirrers for your very spicy Bloody Mary. The Classic Bloody Mary comes with vodka, tomato, worcester, tabasco, dill, pickled green beans, and celery salt. However, if you're not into tomato, there's two other variations--one with gin and carrot and another with mezcal and tomatillo. All three variations can come with the works. All three are also destined to be Instagram darlings.\u003c/p>\n\u003cfigure id=\"attachment_128176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg\" alt=\"The finished Hail Mary with the two other Bloody Mary flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Hail Mary with the two other Bloody Mary flavors. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who crave more for a cheat brunch than a drink and meal all in one, the Jenga Tots--large logs of fried potatoes with lox, cream cheese, and capers--are highly recommended.\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>Currently, weekend brunch is only on Sundays, but the Saratoga will also begin slinging brunch on Saturdays come June.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days","authors":["11494"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_1807"],"tags":["bayareabites_4123","bayareabites_760","bayareabites_16163","bayareabites_10647","bayareabites_330","bayareabites_312","bayareabites_16162","bayareabites_14857","bayareabites_16164"],"featImg":"bayareabites_128177","label":"bayareabites"},"bayareabites_125020":{"type":"posts","id":"bayareabites_125020","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125020","score":null,"sort":[1518732721000]},"guestAuthors":[],"slug":"celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken","title":"Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken","publishDate":1518732721,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ","status":"publish","parent":0,"modified":1534186733,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":826},"headData":{"title":"Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken | KQED","description":"Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"125020 https://ww2.kqed.org/bayareabites/?p=125020","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/","disqusTitle":"Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken","videoEmbed":"https://youtu.be/J71LDwhyt6g","path":"/bayareabites/125020/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125020/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken","authors":["11397","11350"],"series":["bayareabites_16039"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_366","bayareabites_12"],"tags":["bayareabites_8924","bayareabites_16055","bayareabites_16056","bayareabites_330","bayareabites_14859","bayareabites_8925"],"featImg":"bayareabites_125017","label":"bayareabites_16039"},"bayareabites_117125":{"type":"posts","id":"bayareabites_117125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117125","score":null,"sort":[1494437416000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley","title":"Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley","publishDate":1494437416,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n","blocks":[],"excerpt":"One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.","status":"publish","parent":0,"modified":1513198162,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":3072},"headData":{"title":"Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley | KQED","description":"One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117125 https://ww2.kqed.org/bayareabites/?p=117125","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/10/bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley/","disqusTitle":"Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/117125/bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\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>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\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://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117125/bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley","authors":["5575"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_8924","bayareabites_15848","bayareabites_330","bayareabites_15776","bayareabites_8302"],"featImg":"bayareabites_117235","label":"source_bayareabites_117125"},"bayareabites_108948":{"type":"posts","id":"bayareabites_108948","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108948","score":null,"sort":[1462807910000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda","title":"Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda","publishDate":1462807910,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"A roundup of delicious fried chicken sandwiches in Alameda, Oakland and San Francisco.","status":"publish","parent":0,"modified":1463793803,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1405},"headData":{"title":"Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda | KQED","description":"A roundup of delicious fried chicken sandwiches in Alameda, Oakland and San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108948 http://ww2.kqed.org/bayareabites/?p=108948","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/","disqusTitle":"Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/108948/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108948/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda","authors":["5566"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_13285","bayareabites_15434","bayareabites_14016","bayareabites_330","bayareabites_8765","bayareabites_15435","bayareabites_8582","bayareabites_15433","bayareabites_15432","bayareabites_8873"],"featImg":"bayareabites_109048","label":"source_bayareabites_108948"}},"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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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