Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days
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She has written and produced for Die Zeit, Global Voices, AJ+, KQED, Fusion Media Group and the New York Times.","avatar":"https://secure.gravatar.com/avatar/652dcaecd8b28826fc17a8b2d6bb4e93?s=600&d=blank&r=g","twitter":"lakitalki","facebook":null,"instagram":"https://www.instagram.com/laki.talki/","linkedin":"https://www.linkedin.com/in/lakisarah/","sites":[{"site":"arts","roles":["editor"]},{"site":"news","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["editor"]}],"headData":{"title":"Lakshmi Sarah | KQED","description":"Digital Producer","ogImgSrc":"https://secure.gravatar.com/avatar/652dcaecd8b28826fc17a8b2d6bb4e93?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/652dcaecd8b28826fc17a8b2d6bb4e93?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lsarah"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","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":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"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_139737":{"type":"posts","id":"bayareabites_139737","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139737","score":null,"sort":[1611097208000]},"guestAuthors":[],"slug":"a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor","title":"A Bay Area Creamery Gives Kamala Harris Its Highest Honor: An Ice Cream Flavor","publishDate":1611097208,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>With the never-ending news cycle, it can be tricky to remember to savor a moment—or a historical milestone—as it happens. The East Bay’s \u003ca href=\"https://koolficreamery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery’s\u003c/a> aims to do just that with its new flavor, Kamala Blossom.\u003c/p>\n\u003cp>Priti Rama Narayanan, the company’s co-founder and chief ice cream engineer, clearly remembers the day the Supreme Court struck down the Defense of Marriage Act in 2013. It was the day she proposed to her wife. She also remembers how then-California Attorney General Kamala Harris performed the first federally recognized gay wedding in her home state.\u003c/p>\n\u003cp>“We felt validated in some way,” Narayanan says.\u003c/p>\n\u003cp>She and her wife, Madhuri Anji, who is Indo-German, co-founded Koolfi Creamery in 2018, drawing from their own mixed-South Indian roots to create a uniquely Bay Area ice cream company. Their latest flavor, Kamala Blossom, is a tribute to the vice president-elect in the form of a delicious, pink lotus seed-rose flavor.\u003c/p>\n\u003cp>“It's been a really difficult four years,” Narayanan says. “But that shouldn't take away from our ability or our desire to celebrate this historic inauguration of Kamala Harris as the first of so many things: first woman, first Indian American and first Black woman.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flavor has deep roots. Narayanan recalls that her father, who grew up in a village in southern India, told her about how he used to go swimming in a pond to find and munch on lotus seeds. As a child in Mumbai, Narayanan grew up eating them in popped form, like popcorn. She had always wanted to use them in an ice cream flavor, but struggled to figure out exactly how to showcase the “slightly nutmeg-y” taste.\u003c/p>\n\u003cfigure id=\"attachment_139741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'She's my primary taste-tester,' says Koolfi Creamery co-founder Priti Rama Narayanan (left) of her wife Madhuri Anji (right). \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Joe Biden picked Harris as his VP, the choice was clear. The name Kamala, which means ‘pink lotus’ in Sanskrit, prompted Narayanan to experiment with rose water and come up with the flavor. “Her name was the seed for making this ice cream,” she says.\u003c/p>\n\u003cp>The Kamala Blossom flavor has been available since the beginning of December and can be \u003ca href=\"https://koolficreamery.com/orderonline/\" target=\"_blank\" rel=\"noopener noreferrer\">found online\u003c/a> and in \u003ca href=\"https://koolficreamery.com/find-us/\" target=\"_blank\" rel=\"noopener noreferrer\">select markets and cafes\u003c/a>.\u003c/p>\n\u003cp>“It’s been extremely popular, and is the most popular flavor to date,” Narayanan says. After selling out of the first batch, she and Anji made another. “I think the flavor is very quintessentially a Desi flavor,” she adds, noting that it’s mild and sweet.\u003c/p>\n\u003cp>“All the flavors we make are like a two-tone silk sari,” Narayanan says, “with a first flavor that hits your palate and another flavor that follows it.” She’s considering making Kamala Blossom a permanent fixture of her brand.\u003c/p>\n\u003cfigure id=\"attachment_139740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139740\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-2048x1536.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'An homage to the strength, ambition and feminine power of our first Madam Vice President, we are thrilled to introduce Kamala Blossom,' wrote \u003ca href=\"https://www.instagram.com/p/CImiKiDhLeD/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery\u003c/a> in an Instagram post introducing the new flavor. \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Narayanan’s venture into ice cream came in part as a result of an unexpected accident. One evening, in 2014, she and Anji were walking in San Francisco after a performance by comedian \u003ca href=\"http://www.harikondabolu.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hari Kondabolu\u003c/a> when they were hit by a bus.\u003c/p>\n\u003cp>“They took us to the E.R. at SF General, and the nurses were so funny, saying, ‘We can’t say anyone threw you under the bus anymore,’” says Narayanan. The incident was traumatic, but it gave her a break for the first time in a long while, allowing her the space and time to think about what she really wanted to do. “I should be doing something I like,” she thought at the time. And for her, the thing that kept popping up was Koolfi. “Why not take all the flavors that we grew up with and incorporate that into a fusion version of flavors?”\u003c/p>\n\u003cp>In 2018, the partners started Koolfi Creamery. And while it’s not a traditional Indian koolfi made of milk boiled down with spices, Koolfi Creamery uses a French custard base combined with unique flavors like \u003ca href=\"https://koolficreamery.com/flavors/\" target=\"_blank\" rel=\"noopener noreferrer\">Bombay butterscotch and jackfruit pudding\u003c/a>.\u003c/p>\n\u003cp>Narayanan sees her own Bay Area story as woven into that of VP-elect Harris. “I’m really proud of Kamala and particularly her mom, Shyamala [Gopalan Harris], for stepping out of the norm to be in this relationship,” she says, referring to her marriage to Harris’ father, Jamaican-born economist Donald Harris.\u003c/p>\n\u003cp>She sees acts of courage in relationships as a benefit to society. The act of “being who you are and being comfortable with that,” Narayanan says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anji echoes this sentiment: “To see someone who is biracial and of Indian heritage, like me, so visibly support gay marriage truly mattered to me, and I think someone who stands for equality and fairness is much needed in D.C. right now.”\u003c/p>\n\n","blocks":[],"excerpt":"The co-founders of Koolfi Creamery say they resonate with Harris’ mixed-Indian heritage and support of gay marriage—including their own. ","status":"publish","parent":0,"modified":1621382567,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":868},"headData":{"title":"A Bay Area Creamery Gives Kamala Harris Its Highest Honor: An Ice Cream Flavor | KQED","description":"The co-founders of Koolfi Creamery say they resonate with Harris’ mixed-Indian heritage and support of gay marriage—including their own. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139737 https://ww2.kqed.org/bayareabites/?p=139737","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/01/19/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor/","disqusTitle":"A Bay Area Creamery Gives Kamala Harris Its Highest Honor: An Ice Cream Flavor","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139737/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the never-ending news cycle, it can be tricky to remember to savor a moment—or a historical milestone—as it happens. The East Bay’s \u003ca href=\"https://koolficreamery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery’s\u003c/a> aims to do just that with its new flavor, Kamala Blossom.\u003c/p>\n\u003cp>Priti Rama Narayanan, the company’s co-founder and chief ice cream engineer, clearly remembers the day the Supreme Court struck down the Defense of Marriage Act in 2013. It was the day she proposed to her wife. She also remembers how then-California Attorney General Kamala Harris performed the first federally recognized gay wedding in her home state.\u003c/p>\n\u003cp>“We felt validated in some way,” Narayanan says.\u003c/p>\n\u003cp>She and her wife, Madhuri Anji, who is Indo-German, co-founded Koolfi Creamery in 2018, drawing from their own mixed-South Indian roots to create a uniquely Bay Area ice cream company. Their latest flavor, Kamala Blossom, is a tribute to the vice president-elect in the form of a delicious, pink lotus seed-rose flavor.\u003c/p>\n\u003cp>“It's been a really difficult four years,” Narayanan says. “But that shouldn't take away from our ability or our desire to celebrate this historic inauguration of Kamala Harris as the first of so many things: first woman, first Indian American and first Black woman.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The flavor has deep roots. Narayanan recalls that her father, who grew up in a village in southern India, told her about how he used to go swimming in a pond to find and munch on lotus seeds. As a child in Mumbai, Narayanan grew up eating them in popped form, like popcorn. She had always wanted to use them in an ice cream flavor, but struggled to figure out exactly how to showcase the “slightly nutmeg-y” taste.\u003c/p>\n\u003cfigure id=\"attachment_139741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'She's my primary taste-tester,' says Koolfi Creamery co-founder Priti Rama Narayanan (left) of her wife Madhuri Anji (right). \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Joe Biden picked Harris as his VP, the choice was clear. The name Kamala, which means ‘pink lotus’ in Sanskrit, prompted Narayanan to experiment with rose water and come up with the flavor. “Her name was the seed for making this ice cream,” she says.\u003c/p>\n\u003cp>The Kamala Blossom flavor has been available since the beginning of December and can be \u003ca href=\"https://koolficreamery.com/orderonline/\" target=\"_blank\" rel=\"noopener noreferrer\">found online\u003c/a> and in \u003ca href=\"https://koolficreamery.com/find-us/\" target=\"_blank\" rel=\"noopener noreferrer\">select markets and cafes\u003c/a>.\u003c/p>\n\u003cp>“It’s been extremely popular, and is the most popular flavor to date,” Narayanan says. After selling out of the first batch, she and Anji made another. “I think the flavor is very quintessentially a Desi flavor,” she adds, noting that it’s mild and sweet.\u003c/p>\n\u003cp>“All the flavors we make are like a two-tone silk sari,” Narayanan says, “with a first flavor that hits your palate and another flavor that follows it.” She’s considering making Kamala Blossom a permanent fixture of her brand.\u003c/p>\n\u003cfigure id=\"attachment_139740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139740\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-2048x1536.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'An homage to the strength, ambition and feminine power of our first Madam Vice President, we are thrilled to introduce Kamala Blossom,' wrote \u003ca href=\"https://www.instagram.com/p/CImiKiDhLeD/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery\u003c/a> in an Instagram post introducing the new flavor. \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Narayanan’s venture into ice cream came in part as a result of an unexpected accident. One evening, in 2014, she and Anji were walking in San Francisco after a performance by comedian \u003ca href=\"http://www.harikondabolu.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hari Kondabolu\u003c/a> when they were hit by a bus.\u003c/p>\n\u003cp>“They took us to the E.R. at SF General, and the nurses were so funny, saying, ‘We can’t say anyone threw you under the bus anymore,’” says Narayanan. The incident was traumatic, but it gave her a break for the first time in a long while, allowing her the space and time to think about what she really wanted to do. “I should be doing something I like,” she thought at the time. And for her, the thing that kept popping up was Koolfi. “Why not take all the flavors that we grew up with and incorporate that into a fusion version of flavors?”\u003c/p>\n\u003cp>In 2018, the partners started Koolfi Creamery. And while it’s not a traditional Indian koolfi made of milk boiled down with spices, Koolfi Creamery uses a French custard base combined with unique flavors like \u003ca href=\"https://koolficreamery.com/flavors/\" target=\"_blank\" rel=\"noopener noreferrer\">Bombay butterscotch and jackfruit pudding\u003c/a>.\u003c/p>\n\u003cp>Narayanan sees her own Bay Area story as woven into that of VP-elect Harris. “I’m really proud of Kamala and particularly her mom, Shyamala [Gopalan Harris], for stepping out of the norm to be in this relationship,” she says, referring to her marriage to Harris’ father, Jamaican-born economist Donald Harris.\u003c/p>\n\u003cp>She sees acts of courage in relationships as a benefit to society. The act of “being who you are and being comfortable with that,” Narayanan says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anji echoes this sentiment: “To see someone who is biracial and of Indian heritage, like me, so visibly support gay marriage truly mattered to me, and I think someone who stands for equality and fairness is much needed in D.C. right now.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139737/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor","authors":["11626"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16575","bayareabites_312","bayareabites_17069","bayareabites_17068"],"featImg":"bayareabites_139739","label":"bayareabites"},"bayareabites_138065":{"type":"posts","id":"bayareabites_138065","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138065","score":null,"sort":[1594862774000]},"guestAuthors":[],"slug":"your-ultimate-2020-summer-ice-cream-guide","title":"Your Ultimate 2020 Summer Ice Cream Guide","publishDate":1594862774,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpVyIxJnXN/\u003c/p>\n\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_8a1ULhA3f/\u003c/p>\n\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCo72SFBakl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZv1fpANnR/\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZveyWBEvC/\u003c/p>\n\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpfuElhb6S/\u003c/p>\n\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CA_U3ahhBdM/\u003c/p>\n\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CB90wFRD6QD/\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZT6C1Bz1P/\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\n\u003cp>https://www.instagram.com/p/BbpXVZonDE4/\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BVfeKkIA_qB/\u003c/p>\n\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCOlAkjFX-9/\u003c/p>\n\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChPuLXD3Rg/\u003c/p>\n\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCAmUkcgZ2R/\u003c/p>\n\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CBJqndthKAH/\u003c/p>\n\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n","blocks":[],"excerpt":"Summer is in full swing amidst the pandemic. These 15 local creameries offer delivery services. ","status":"publish","parent":0,"modified":1621633864,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1235},"headData":{"title":"Your Ultimate 2020 Summer Ice Cream Guide | KQED","description":"Summer is in full swing amidst the pandemic. These 15 local creameries offer delivery services. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138065 https://ww2.kqed.org/bayareabites/?p=138065","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/15/your-ultimate-2020-summer-ice-cream-guide/","disqusTitle":"Your Ultimate 2020 Summer Ice Cream Guide","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138065/your-ultimate-2020-summer-ice-cream-guide","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCpVyIxJnXN"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_8a1ULhA3f"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCo72SFBakl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZv1fpANnR"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZveyWBEvC"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCpfuElhb6S"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CA_U3ahhBdM"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CB90wFRD6QD"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZT6C1Bz1P"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BbpXVZonDE4"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BVfeKkIA_qB"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCOlAkjFX-9"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CChPuLXD3Rg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCAmUkcgZ2R"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBJqndthKAH"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\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>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138065/your-ultimate-2020-summer-ice-cream-guide","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_14453","bayareabites_9037","bayareabites_16750","bayareabites_16748","bayareabites_49","bayareabites_16557","bayareabites_312","bayareabites_16747","bayareabites_16749","bayareabites_14745","bayareabites_16751"],"featImg":"bayareabites_138082","label":"bayareabites"},"bayareabites_135415":{"type":"posts","id":"bayareabites_135415","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135415","score":null,"sort":[1573596469000]},"guestAuthors":[],"slug":"at-quintessence-sorbet-a-spotlight-on-californias-bounty","title":"At Quintessence Sorbet, a Spotlight on California's Bounty","publishDate":1573596469,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n[aside postID='jpepinheart_1269,bayareabites_118043' label='Sherbet, Ice Cream and More']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Kramer Collins’s uncomplicated sorbet flavors share his deep appreciation for the seasonal ingredients in California.","status":"publish","parent":0,"modified":1573601986,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1076},"headData":{"title":"At Quintessence Sorbet, a Spotlight on California's Bounty | KQED","description":"Kramer Collins’s uncomplicated sorbet flavors share his deep appreciation for the seasonal ingredients in California.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135415 https://ww2.kqed.org/bayareabites/?p=135415","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/12/at-quintessence-sorbet-a-spotlight-on-californias-bounty/","disqusTitle":"At Quintessence Sorbet, a Spotlight on California's Bounty","path":"/bayareabites/135415/at-quintessence-sorbet-a-spotlight-on-californias-bounty","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"jpepinheart_1269,bayareabites_118043","label":"Sherbet, Ice Cream and More "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \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\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135415/at-quintessence-sorbet-a-spotlight-on-californias-bounty","authors":["11625"],"categories":["bayareabites_63","bayareabites_1653","bayareabites_8770","bayareabites_11028","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_312","bayareabites_16492","bayareabites_1871"],"featImg":"bayareabites_135325","label":"bayareabites"},"bayareabites_134337":{"type":"posts","id":"bayareabites_134337","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134337","score":null,"sort":[1564786448000]},"guestAuthors":[],"slug":"dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-animals","title":"Dairy Ice Cream, No Cow Needed: These Egg And Milk Proteins Are Made Without Animals","publishDate":1564786448,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='news_10710678,bayareabites_96566' label='More Ice Cream']\u003c/p>\n\u003cp>Earlier today, I ate a scoop of chocolate ice cream – creamy and pleasantly fatty feeling in my mouth. This would hardly seem newsworthy, except for the high-tech ingredient that made my frozen treat go down so smoothly: dairy proteins produced in a lab, no cows needed.\u003c/p>\n\u003cp>The realm of plant-based meat substitutes has gotten a lot of buzz lately. Think the Impossible Burger and Beyond Meat – companies that use biochemistry to mimic the taste and texture of meat using plant-based ingredients. There's another frontier along these lines – start-ups that use microbes to create egg, dairy and other animal proteins without the animals.\u003c/p>\n\u003cp>Their pitch: Sustainability. Livestock agriculture uses lots of water and land resources, and produces significant amounts of greenhouse gases.\u003c/p>\n\u003cp>\"If you can produce just the proteins that you want without keeping a living animal alive, that's going to be a lot more efficient, so it's better for the environment,\" says Bruce Friedrich of the \u003ca href=\"https://www.gfi.org/\">Good Food Institute\u003c/a>, which promotes plant- and cell-based alternatives to animal protein. And he says as the technology scales up, it should be a lot cheaper to produce proteins this way, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Among the early entrants in this field is \u003ca href=\"https://www.perfectdayfoods.com/\">Perfect Day\u003c/a>, producer of the aforementioned ice cream. The company took the genetic code for the main proteins in whey, a byproduct of cheese-making, then had it artificially synthesized into a molecule of DNA – so the process is \"totally animal free,\" says Perfect Day co-founder Ryan Pandya. Then they genetically engineered microbes to produce the same proteins through fermentation.\u003c/p>\n\u003cp>\"Just like cows eat plants and make milk, it turns out [micro]flora can eat plants and make milk. And that's all we've done,\" Pandya says.\u003c/p>\n\u003cp>\"The process is really simple,\" he says. You take a tank of microbes, feed them, and they turn into milk protein. \"Then you separated it out with filtration and drying and you're done.\"\u003c/p>\n\u003cp>Why focus on whey? In frozen desserts, whey protein provides velvety texture – Perfect Day released its ice cream in a limited run of about 1,000 3-pint boxes as a sort of proof of concept to introduce consumers to its technology. (Bonus: It's also lactose free.)\u003c/p>\n\u003cp>But the company's goal is actually to become an ingredient supplier to all the food companies that rely on whey to boost protein levels in a range of foods, from \u003ca href=\"https://www.npr.org/sections/thesalt/2012/11/08/164687100/you-can-thank-a-whey-refinery-for-that-protein-smoothie\">smoothies to power bars\u003c/a>. The target audience goes beyond vegans — to everyone.\u003c/p>\n\u003cp>\"Rather than try to compete with all these big food makers that are otherwise just going to buy a ton of whey protein from factory-farmed cows, we can actually give them a better supply chain and in so doing, we can have a lot more impact than we would on our own,\" Pandya says.\u003c/p>\n\u003cp>Other companies looking to shake up the food supply include \u003ca href=\"https://www.motifingredients.com/\">Motif Ingredients\u003c/a>, which launched earlier this year with $90 million in investor financing. It aims to produce proteins derived from dairy, egg and meat using microbial fermentation and supply them to food makers looking for alternatives to animal proteins.\u003c/p>\n\u003cp>\u003ca href=\"https://www.clarafoods.com/\">Clara Foods\u003c/a> is using a similar synthetic biology process to create egg white proteins, including a highly soluble protein that would be used in sports drinks and other beverages. That could hit the food market early next year, says Ranjan Patnaik, vice president for technology strategy and operational excellence. Another protein in the pipeline could be used as egg whites — think vegan meringue and baked goods.\u003c/p>\n\u003cp>\"We have made all kinds those of pound cake, meringue, other recipes\" in their development lab in the San Francisco Bay Area, Patnaik says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.newculturefood.com/\">New Culture\u003c/a>, another California startup, is also targeting dairy: It's using microbial fermentation to make casein, milk proteins that give cheese its stretchy quality – which, alas, many vegan cheeses today seem to lack, says co-founder \u003ca href=\"https://www.linkedin.com/in/injaradman/\">Inja Radman.\u003c/a>\u003c/p>\n\u003cp>If all this sounds a little too futuristic, consider this: Much of the cheese produced today already relies on the same technology in the form of rennet, an enzyme used to curdle milk. Cheese makers used to get it from the stomachs of slaughtered calves but for many years now, \u003ca href=\"https://io9.gizmodo.com/you-can-thank-genetic-engineering-for-your-delicious-ch-1701156684\">much of the rennet used for cheese\u003c/a> has been made via microbial fermentation, notes Friedrich.\u003c/p>\n\u003cp>Given that this technology is already out there, and that the synthetic animals proteins produced are exact genetic replicas of the real thing, the companies making them don't anticipate major hurdles with regulators at the Food and Drug Administration.\u003c/p>\n\u003cp>Some critics — like \u003ca href=\"https://foe.org/team-members/dana-perls/\">Dana Perls\u003c/a>, senior food campaigner for the environmental group Friends of the Earth — are concerned that the FDA will not give sufficient scrutiny to this new wave of synthetic proteins. Perls worries that the adoption of these proteins will make our food supply even more dependent on the fruits of biotechnology. \"The real solution for climate chaos and animal welfare problems are the truly organic, plant-based sources of proteins and organic solutions for less and better meat,\" Perls says.\u003c/p>\n\u003cp>Many dairy farmers are also not on board. For one thing, says \u003ca href=\"https://www.nmpf.org/team/alan-bjerga/\">Alan Bjerga\u003c/a> of the National Milk Producers Federation, an industry group that represents dairy producers, products made with synthetic dairy proteins may not have the same nutritional profile – such as vitamin and mineral content — as those made with milk from real cows.\u003c/p>\n\u003cp>\"We want to make sure that consumers are very informed that these are not nutritionally the same,\" he says.\u003c/p>\n\u003cp>Others in the food industry, however, have embraced the new start-ups. Archer Daniels Midland, a global ingredient and food processing company, has partnered with Perfect Day. Fonterra, a multinational dairy giant based in New Zealand, is an investor in Motif Ingredients. And Clara Foods has teamed up with Ingredion, which supplies ingredients to the food and beverage industry, among others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/02/747026144/dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-anima\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Some startups are making synthetic versions of animal proteins for use in foods from smoothies to baked goods. The goal: to reshape the food supply without the environmental footprint of livestock.","status":"publish","parent":0,"modified":1564786448,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1004},"headData":{"title":"Dairy Ice Cream, No Cow Needed: These Egg And Milk Proteins Are Made Without Animals | KQED","description":"Some startups are making synthetic versions of animal proteins for use in foods from smoothies to baked goods. The goal: to reshape the food supply without the environmental footprint of livestock.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134337 https://ww2.kqed.org/bayareabites/?p=134337","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/02/dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-animals/","disqusTitle":"Dairy Ice Cream, No Cow Needed: These Egg And Milk Proteins Are Made Without Animals","nprByline":"Maria Godoy, NPR Food","nprImageAgency":"Olivia Falcigno/NPR","nprStoryId":"747026144","nprApiLink":"http://api.npr.org/query?id=747026144&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/08/02/747026144/dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-anima?ft=nprml&f=747026144","nprRetrievedStory":"1","nprPubDate":"Fri, 02 Aug 2019 18:00:00 -0400","nprStoryDate":"Fri, 02 Aug 2019 14:08:00 -0400","nprLastModifiedDate":"Fri, 02 Aug 2019 18:00:53 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/08/20190802_atc_i_scream_you_scream_we_all_scream_for_lab-grown_animal_proteins.mp3?orgId=1&topicId=1053&d=257&p=2&story=747026144&ft=nprml&f=747026144","nprAudioM3u":"http://api.npr.org/m3u/1747719585-b85623.m3u?orgId=1&topicId=1053&d=257&p=2&story=747026144&ft=nprml&f=747026144","audioTrackLength":257,"path":"/bayareabites/134337/dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-animals","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/08/20190802_atc_i_scream_you_scream_we_all_scream_for_lab-grown_animal_proteins.mp3?orgId=1&topicId=1053&d=257&p=2&story=747026144&ft=nprml&f=747026144","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":"news_10710678,bayareabites_96566","label":"More Ice Cream "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier today, I ate a scoop of chocolate ice cream – creamy and pleasantly fatty feeling in my mouth. This would hardly seem newsworthy, except for the high-tech ingredient that made my frozen treat go down so smoothly: dairy proteins produced in a lab, no cows needed.\u003c/p>\n\u003cp>The realm of plant-based meat substitutes has gotten a lot of buzz lately. Think the Impossible Burger and Beyond Meat – companies that use biochemistry to mimic the taste and texture of meat using plant-based ingredients. There's another frontier along these lines – start-ups that use microbes to create egg, dairy and other animal proteins without the animals.\u003c/p>\n\u003cp>Their pitch: Sustainability. Livestock agriculture uses lots of water and land resources, and produces significant amounts of greenhouse gases.\u003c/p>\n\u003cp>\"If you can produce just the proteins that you want without keeping a living animal alive, that's going to be a lot more efficient, so it's better for the environment,\" says Bruce Friedrich of the \u003ca href=\"https://www.gfi.org/\">Good Food Institute\u003c/a>, which promotes plant- and cell-based alternatives to animal protein. And he says as the technology scales up, it should be a lot cheaper to produce proteins this way, too.\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>Among the early entrants in this field is \u003ca href=\"https://www.perfectdayfoods.com/\">Perfect Day\u003c/a>, producer of the aforementioned ice cream. The company took the genetic code for the main proteins in whey, a byproduct of cheese-making, then had it artificially synthesized into a molecule of DNA – so the process is \"totally animal free,\" says Perfect Day co-founder Ryan Pandya. Then they genetically engineered microbes to produce the same proteins through fermentation.\u003c/p>\n\u003cp>\"Just like cows eat plants and make milk, it turns out [micro]flora can eat plants and make milk. And that's all we've done,\" Pandya says.\u003c/p>\n\u003cp>\"The process is really simple,\" he says. You take a tank of microbes, feed them, and they turn into milk protein. \"Then you separated it out with filtration and drying and you're done.\"\u003c/p>\n\u003cp>Why focus on whey? In frozen desserts, whey protein provides velvety texture – Perfect Day released its ice cream in a limited run of about 1,000 3-pint boxes as a sort of proof of concept to introduce consumers to its technology. (Bonus: It's also lactose free.)\u003c/p>\n\u003cp>But the company's goal is actually to become an ingredient supplier to all the food companies that rely on whey to boost protein levels in a range of foods, from \u003ca href=\"https://www.npr.org/sections/thesalt/2012/11/08/164687100/you-can-thank-a-whey-refinery-for-that-protein-smoothie\">smoothies to power bars\u003c/a>. The target audience goes beyond vegans — to everyone.\u003c/p>\n\u003cp>\"Rather than try to compete with all these big food makers that are otherwise just going to buy a ton of whey protein from factory-farmed cows, we can actually give them a better supply chain and in so doing, we can have a lot more impact than we would on our own,\" Pandya says.\u003c/p>\n\u003cp>Other companies looking to shake up the food supply include \u003ca href=\"https://www.motifingredients.com/\">Motif Ingredients\u003c/a>, which launched earlier this year with $90 million in investor financing. It aims to produce proteins derived from dairy, egg and meat using microbial fermentation and supply them to food makers looking for alternatives to animal proteins.\u003c/p>\n\u003cp>\u003ca href=\"https://www.clarafoods.com/\">Clara Foods\u003c/a> is using a similar synthetic biology process to create egg white proteins, including a highly soluble protein that would be used in sports drinks and other beverages. That could hit the food market early next year, says Ranjan Patnaik, vice president for technology strategy and operational excellence. Another protein in the pipeline could be used as egg whites — think vegan meringue and baked goods.\u003c/p>\n\u003cp>\"We have made all kinds those of pound cake, meringue, other recipes\" in their development lab in the San Francisco Bay Area, Patnaik says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.newculturefood.com/\">New Culture\u003c/a>, another California startup, is also targeting dairy: It's using microbial fermentation to make casein, milk proteins that give cheese its stretchy quality – which, alas, many vegan cheeses today seem to lack, says co-founder \u003ca href=\"https://www.linkedin.com/in/injaradman/\">Inja Radman.\u003c/a>\u003c/p>\n\u003cp>If all this sounds a little too futuristic, consider this: Much of the cheese produced today already relies on the same technology in the form of rennet, an enzyme used to curdle milk. Cheese makers used to get it from the stomachs of slaughtered calves but for many years now, \u003ca href=\"https://io9.gizmodo.com/you-can-thank-genetic-engineering-for-your-delicious-ch-1701156684\">much of the rennet used for cheese\u003c/a> has been made via microbial fermentation, notes Friedrich.\u003c/p>\n\u003cp>Given that this technology is already out there, and that the synthetic animals proteins produced are exact genetic replicas of the real thing, the companies making them don't anticipate major hurdles with regulators at the Food and Drug Administration.\u003c/p>\n\u003cp>Some critics — like \u003ca href=\"https://foe.org/team-members/dana-perls/\">Dana Perls\u003c/a>, senior food campaigner for the environmental group Friends of the Earth — are concerned that the FDA will not give sufficient scrutiny to this new wave of synthetic proteins. Perls worries that the adoption of these proteins will make our food supply even more dependent on the fruits of biotechnology. \"The real solution for climate chaos and animal welfare problems are the truly organic, plant-based sources of proteins and organic solutions for less and better meat,\" Perls says.\u003c/p>\n\u003cp>Many dairy farmers are also not on board. For one thing, says \u003ca href=\"https://www.nmpf.org/team/alan-bjerga/\">Alan Bjerga\u003c/a> of the National Milk Producers Federation, an industry group that represents dairy producers, products made with synthetic dairy proteins may not have the same nutritional profile – such as vitamin and mineral content — as those made with milk from real cows.\u003c/p>\n\u003cp>\"We want to make sure that consumers are very informed that these are not nutritionally the same,\" he says.\u003c/p>\n\u003cp>Others in the food industry, however, have embraced the new start-ups. Archer Daniels Midland, a global ingredient and food processing company, has partnered with Perfect Day. Fonterra, a multinational dairy giant based in New Zealand, is an investor in Motif Ingredients. And Clara Foods has teamed up with Ingredion, which supplies ingredients to the food and beverage industry, among others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/02/747026144/dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-anima\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134337/dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-animals","authors":["byline_bayareabites_134337"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_358","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_312","bayareabites_16272","bayareabites_1871"],"featImg":"bayareabites_134338","label":"bayareabites"},"bayareabites_133716":{"type":"posts","id":"bayareabites_133716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133716","score":null,"sort":[1559156447000]},"guestAuthors":[],"slug":"bi-rite-creamery-is-reopening-and-soft-serve-stuffed-donuts-are-on-the-menu","title":"Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu","publishDate":1559156447,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_31076' label='More Bi-Rite from the Archives']\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Bi-Rite Creamery is reopening this weekend with more communal seating, a vibrant mural, and delicious frozen novelties (like soft serve stuffed donuts).","status":"publish","parent":0,"modified":1559062365,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":588},"headData":{"title":"Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu | KQED","description":"Bi-Rite Creamery is reopening this weekend with more communal seating, a vibrant mural, and delicious frozen novelties (like soft serve stuffed donuts).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133716 https://ww2.kqed.org/bayareabites/?p=133716","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/29/bi-rite-creamery-is-reopening-and-soft-serve-stuffed-donuts-are-on-the-menu/","disqusTitle":"Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu","path":"/bayareabites/133716/bi-rite-creamery-is-reopening-and-soft-serve-stuffed-donuts-are-on-the-menu","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_31076","label":"More Bi-Rite from the Archives "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133716/bi-rite-creamery-is-reopening-and-soft-serve-stuffed-donuts-are-on-the-menu","authors":["11404"],"categories":["bayareabites_1653","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_491","bayareabites_9710","bayareabites_312","bayareabites_16418","bayareabites_8289"],"featImg":"bayareabites_133762","label":"bayareabites"},"bayareabites_132870":{"type":"posts","id":"bayareabites_132870","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132870","score":null,"sort":[1551982867000]},"guestAuthors":[],"slug":"can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available","title":"Can You Believe? Humphry Slocombe x Queer Eye Collaboration Now Available","publishDate":1551982867,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The Bay Area's \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> partnered with the producers of the beloved Emmy winning \u003ca href=\"https://www.netflix.com/title/80160037\">\u003ci>Queer Eye\u003c/i>\u003c/a> to serve up a new unique flavor just in time for the Season 3 premiere on March 15th. \u003c/p>\n\u003cp>[aside postID=\"bayareabites_18541\" label=\"Food Secrets of Humphry Slocombe's Jake Godby + Sean Vahey\"]\u003c/p>\n\u003cp>Pastry chef and co-founder Jake Godby says, \"Like the flavor itself, working with \u003ci>Queer Eye\u003c/i> was an unexpected pleasure that seemed to come out of nowhere. The process was definitely collaborative (they know what they're doing) and the resulting flavor is a true representation of both our brands.\" \u003c/p>\n\u003cp>And what is the new flavor? Called Cookies + Graham, this ice cream collaboration features chocolate cookies and graham cracker in olive oil ice cream, and this \"unexpected combination of flavors takes something ordinary and transforms it into something new that surprises and delights with every bite.\" \u003c/p>\n\u003cp>Surprising and delightful? Sounds like just the right combo for our Fab Five favs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>http://www.instagram.com/p/BusK4T6nsuf/\u003c/p>\n\u003cp>The \u003ci>Queer Eye\u003c/i> team is just as excited about the flavor, saying, “Can you believe there is a Fab 5 flavor now?! Not to be dramatic, but we are beyond excited to serve you some literal ice cream, henny! At \u003ci>Queer Eye\u003c/i>, we like to bring together the unexpected to make something different and better. The Humphry Slocombe x Queer Eye Cookies + Graham flavor is exactly that – an adult version of cookies and cream with a touch of the Fab 5 magic!”\u003c/p>\n\u003cp>[aside postID=\"pop_104854\" label=\"Following the 'Queer Eye' Fab 5 on Instagram Might Just Fix Your Life\"]\u003c/p>\n\u003cp>This ice cream collaboration is now available in all Humphry Slocombe scoop shops for the whole month of March, so grab a pint and cozy up on the couch while watching the Fab Five change some lives for the better (and making the audience cry as a result). \u003c/p>\n\u003cp>Want to get out of the house for a special treat? Head to a Humphry Slocombe location (listed below) to try the Queer Eye Smores Sundae: 1 scoop of Cookies + Graham topped with hot fudge and torched marshmallow fluff.\u003c/p>\n\u003cp>Pints will be launching for nationwide delivery via \u003ca href=\"https://www.goldbelly.com/humphry-slocombe\">Goldbelly\u003c/a> in April, and in May, you can find these pints in retail stores, starting with Safeway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003cb>San Francisco:\u003c/b>\u003cbr>\nMission district: 2790A Harrison St.\u003cbr>\nFerry Building: One Ferry Building\u003cbr>\n\u003cb>East Bay:\u003c/b>\u003cbr>\nOakland: The Hive, 2335 Broadway\u003cbr>\nComing Soon: 2948 College Ave in Berkeley\u003cbr>\n\u003ca href=\"https://www.facebook.com/humphryslocombe/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/humphryslocombe/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/humphryslocombe\">Twitter\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Humphry Slocombe and Queer Eye just collaborated on an elevated take on cookies & cream. Can you believe?","status":"publish","parent":0,"modified":1552347144,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":412},"headData":{"title":"Can You Believe? Humphry Slocombe x Queer Eye Collaboration Now Available | KQED","description":"Humphry Slocombe and Queer Eye just collaborated on an elevated take on cookies & cream. Can you believe?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132870 https://ww2.kqed.org/bayareabites/?p=132870","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/07/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available/","disqusTitle":"Can You Believe? Humphry Slocombe x Queer Eye Collaboration Now Available","path":"/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area's \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> partnered with the producers of the beloved Emmy winning \u003ca href=\"https://www.netflix.com/title/80160037\">\u003ci>Queer Eye\u003c/i>\u003c/a> to serve up a new unique flavor just in time for the Season 3 premiere on March 15th. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_18541","label":"Food Secrets of Humphry Slocombe's Jake Godby + Sean Vahey "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pastry chef and co-founder Jake Godby says, \"Like the flavor itself, working with \u003ci>Queer Eye\u003c/i> was an unexpected pleasure that seemed to come out of nowhere. The process was definitely collaborative (they know what they're doing) and the resulting flavor is a true representation of both our brands.\" \u003c/p>\n\u003cp>And what is the new flavor? Called Cookies + Graham, this ice cream collaboration features chocolate cookies and graham cracker in olive oil ice cream, and this \"unexpected combination of flavors takes something ordinary and transforms it into something new that surprises and delights with every bite.\" \u003c/p>\n\u003cp>Surprising and delightful? Sounds like just the right combo for our Fab Five favs.\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BusK4T6nsuf"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ci>Queer Eye\u003c/i> team is just as excited about the flavor, saying, “Can you believe there is a Fab 5 flavor now?! Not to be dramatic, but we are beyond excited to serve you some literal ice cream, henny! At \u003ci>Queer Eye\u003c/i>, we like to bring together the unexpected to make something different and better. The Humphry Slocombe x Queer Eye Cookies + Graham flavor is exactly that – an adult version of cookies and cream with a touch of the Fab 5 magic!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_104854","label":"Following the 'Queer Eye' Fab 5 on Instagram Might Just Fix Your Life "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This ice cream collaboration is now available in all Humphry Slocombe scoop shops for the whole month of March, so grab a pint and cozy up on the couch while watching the Fab Five change some lives for the better (and making the audience cry as a result). \u003c/p>\n\u003cp>Want to get out of the house for a special treat? Head to a Humphry Slocombe location (listed below) to try the Queer Eye Smores Sundae: 1 scoop of Cookies + Graham topped with hot fudge and torched marshmallow fluff.\u003c/p>\n\u003cp>Pints will be launching for nationwide delivery via \u003ca href=\"https://www.goldbelly.com/humphry-slocombe\">Goldbelly\u003c/a> in April, and in May, you can find these pints in retail stores, starting with Safeway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003cb>San Francisco:\u003c/b>\u003cbr>\nMission district: 2790A Harrison St.\u003cbr>\nFerry Building: One Ferry Building\u003cbr>\n\u003cb>East Bay:\u003c/b>\u003cbr>\nOakland: The Hive, 2335 Broadway\u003cbr>\nComing Soon: 2948 College Ave in Berkeley\u003cbr>\n\u003ca href=\"https://www.facebook.com/humphryslocombe/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/humphryslocombe/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/humphryslocombe\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available","authors":["11404"],"categories":["bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_14775","bayareabites_8399","bayareabites_312","bayareabites_11469","bayareabites_16339"],"featImg":"bayareabites_132873","label":"bayareabites"},"bayareabites_131848":{"type":"posts","id":"bayareabites_131848","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131848","score":null,"sort":[1546451601000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-emily-luchettis-chocolate-roulade-with-chocolate-chip-ice-cream","title":"Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream","publishDate":1546451601,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>[contextly_sidebar id=\"KIXFVmsgDvFdgpkOUVacearKxNXkP8sg\"]\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"2C9XMXnzCyaaWgjTyEqOMl86H9OlAlsO\"]\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Elevate an old-fashioned jelly roll with chocolate...and more chocolate!","status":"publish","parent":0,"modified":1547228621,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1255},"headData":{"title":"Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream | KQED","description":"Elevate an old-fashioned jelly roll with chocolate...and more chocolate!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131848 https://ww2.kqed.org/bayareabites/?p=131848","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/02/celebrity-chefs-recipes-emily-luchettis-chocolate-roulade-with-chocolate-chip-ice-cream/","disqusTitle":"Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream","videoEmbed":"https://youtu.be/wNVi6wwpsdo","path":"/bayareabites/131848/celebrity-chefs-recipes-emily-luchettis-chocolate-roulade-with-chocolate-chip-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know 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>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\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>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131848/celebrity-chefs-recipes-emily-luchettis-chocolate-roulade-with-chocolate-chip-ice-cream","authors":["11572"],"series":["bayareabites_16039"],"categories":["bayareabites_1516","bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_1255","bayareabites_1595","bayareabites_147","bayareabites_49","bayareabites_312","bayareabites_14738"],"featImg":"bayareabites_131856","label":"bayareabites_16039"},"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_126878":{"type":"posts","id":"bayareabites_126878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126878","score":null,"sort":[1524076910000]},"guestAuthors":[],"slug":"guide-5-san-francisco-family-run-restaurants-and-how-they-started","title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","publishDate":1524076910,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n","blocks":[],"excerpt":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","status":"publish","parent":0,"modified":1524180099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":83,"wordCount":3522},"headData":{"title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started | KQED","description":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126878 https://ww2.kqed.org/bayareabites/?p=126878","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/18/guide-5-san-francisco-family-run-restaurants-and-how-they-started/","disqusTitle":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \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>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\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>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","authors":["11494"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_16111","bayareabites_16105","bayareabites_16112","bayareabites_312","bayareabites_8834","bayareabites_335","bayareabites_12468","bayareabites_8420","bayareabites_16106","bayareabites_336"],"featImg":"bayareabites_126910","label":"source_bayareabites_126878"}},"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/2024/04/Possible-Podcast-Tile-360x360-1.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/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.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://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.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/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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