'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese
Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza
Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space
Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland
Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop
Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro
International Cuisine: 5 Favorite Bay Area Specialty Food Shops
Tortellini, The Dumpling Inspired By Venus' Navel
First Look: Desco’s Regional Italian Arrives in Old Oakland
Sponsored
window.__IS_SSR__=true
window.__INITIAL_STATE__={"attachmentsReducer":{"audio_0":{"type":"attachments","id":"audio_0","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"}}},"audio_1":{"type":"attachments","id":"audio_1","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"}}},"audio_2":{"type":"attachments","id":"audio_2","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"}}},"audio_3":{"type":"attachments","id":"audio_3","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"}}},"audio_4":{"type":"attachments","id":"audio_4","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"}}},"placeholder":{"type":"attachments","id":"placeholder","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-160x96.jpg","width":160,"height":96,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-800x478.jpg","width":800,"height":478,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1020x610.jpg","width":1020,"height":610,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1920x1148.jpg","width":1920,"height":1148,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1180x705.jpg","width":1180,"height":705,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-960x574.jpg","width":960,"height":574,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-240x143.jpg","width":240,"height":143,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-375x224.jpg","width":375,"height":224,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-520x311.jpg","width":520,"height":311,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1180x705.jpg","width":1180,"height":705,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1920x1148.jpg","width":1920,"height":1148,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-e1514998105161.jpg","width":1920,"height":1148}}},"bayareabites_137166":{"type":"attachments","id":"bayareabites_137166","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"137166","found":true},"title":"cpbataglia","publishDate":1589243328,"status":"inherit","parent":137157,"modified":1589243445,"caption":"Chef Freedom Rains from San Francisco's a Mano shares a simple pasta dough recipe that yields ribbons of eggy tagliatelle.","credit":"Courtesy of Freedom Rains","description":"Chef Freedom Rains from San Francisco's a Mano shares a simple pasta dough recipe that yields ribbons of eggy tagliatelle.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cpbataglia-160x120.jpg","width":160,"height":120,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cpbataglia-800x600.jpg","width":800,"height":600,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cpbataglia-768x576.jpg","width":768,"height":576,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cpbataglia-1020x765.jpg","width":1020,"height":765,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cpbataglia-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cpbataglia-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cpbataglia-1920x1440.jpg","width":1920,"height":1440,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cpbataglia.jpg","width":4032,"height":3024}},"fetchFailed":false,"isLoading":false},"bayareabites_126231":{"type":"attachments","id":"bayareabites_126231","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"126231","found":true},"title":"IMG_1998-new","publishDate":1522354199,"status":"inherit","parent":126218,"modified":1522357715,"caption":"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico","credit":"Wendy Goodfriend","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg","width":160,"height":107,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg","width":768,"height":512,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg","width":1020,"height":680,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1920x1280.jpg","width":1920,"height":1280,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg","width":960,"height":640,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg","width":240,"height":160,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg","width":375,"height":250,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg","width":520,"height":347,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1920x1280.jpg","width":1920,"height":1280,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg","width":1920,"height":1280}},"fetchFailed":false,"isLoading":false},"bayareabites_120159":{"type":"attachments","id":"bayareabites_120159","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"120159","found":true},"title":"IMG_0248-new","publishDate":1503507462,"status":"inherit","parent":120126,"modified":1503509056,"caption":"Gio’s open kitchen with original Giovanni's neon signage.","credit":"Wendy Goodfriend","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-160x107.jpg","width":160,"height":107,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-768x512.jpg","width":768,"height":512,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-1020x680.jpg","width":1020,"height":680,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-1920x1280.jpg","width":1920,"height":1280,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-960x640.jpg","width":960,"height":640,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-240x160.jpg","width":240,"height":160,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-375x250.jpg","width":375,"height":250,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-520x347.jpg","width":520,"height":347,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-1920x1280.jpg","width":1920,"height":1280,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0248-new.jpg","width":1920,"height":1280}},"fetchFailed":false,"isLoading":false},"bayareabites_97901":{"type":"attachments","id":"bayareabites_97901","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"97901","found":true},"title":"A16 margherita, side view","publishDate":1436829679,"status":"inherit","parent":97802,"modified":1436902540,"caption":"A16 margherita, side view","credit":"Kim Westerman","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-400x267.jpg","width":400,"height":267,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-1440x960.jpg","width":1440,"height":960,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-960x640.jpg","width":960,"height":640,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-e1437003697164.jpg","width":1919,"height":1279}},"fetchFailed":false,"isLoading":false},"bayareabites_96989":{"type":"attachments","id":"bayareabites_96989","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"96989","found":true},"title":"Higher butterfat content makes ice cream thick and heavy, which is why you can get a nice, round, firm scoop of ice cream, shown at left. Gelato, at right, has less cream, which gives you softer drifts.","publishDate":1434482036,"status":"inherit","parent":96988,"modified":1434482111,"caption":"Higher butterfat content makes ice cream thick and heavy, which is why you can get a nice, round, firm scoop of ice cream, shown at left. Gelato, at right, has less cream, which gives you softer drifts.","credit":"iStockphoto/The Art of Making Gelato, Race Point Publishing ","description":"Higher butterfat content makes ice cream thick and heavy, which is why you can get a nice, round, firm scoop of ice cream, shown at left. Gelato, at right, has less cream, which gives you softer drifts.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-400x231.jpg","width":400,"height":231,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-800x462.jpg","width":800,"height":462,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-1440x831.jpg","width":1440,"height":831,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-1180x681.jpg","width":1180,"height":681,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-960x554.jpg","width":960,"height":554,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/06/gelato1_enl-234b548d1bab9d6010a37c657cc561094dda9d59-e1434482117442.jpg","width":1920,"height":1108}},"fetchFailed":false,"isLoading":false},"bayareabites_81553":{"type":"attachments","id":"bayareabites_81553","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"81553","found":true},"title":"cp906group640x360","publishDate":1399504256,"status":"inherit","parent":81547,"modified":1399504256,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/05/cp906group640x360.jpg","width":640,"height":360}},"fetchFailed":false,"isLoading":false},"bayareabites_69209":{"type":"attachments","id":"bayareabites_69209","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"69209","found":true},"title":"tokyofishmarket640x360","publishDate":1377846585,"status":"inherit","parent":68873,"modified":1377846585,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/08/tokyofishmarket640x360.jpg","width":640,"height":360}},"fetchFailed":false,"isLoading":false},"bayareabites_68918":{"type":"attachments","id":"bayareabites_68918","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"68918","found":true},"title":"venus-sm","publishDate":1377624800,"status":"inherit","parent":68903,"modified":1377624800,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/08/venus-sm.jpg","width":624,"height":386}},"fetchFailed":false,"isLoading":false},"bayareabites_68539":{"type":"attachments","id":"bayareabites_68539","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"68539","found":true},"title":"oaklandlocal1","publishDate":1376932687,"status":"inherit","parent":68408,"modified":1376932687,"caption":"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/08/oaklandlocal11.jpg","width":659,"height":370}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_96988":{"type":"authors","id":"byline_bayareabites_96988","meta":{"override":true},"slug":"byline_bayareabites_96988","name":"Linda Poon, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_68903":{"type":"authors","id":"byline_bayareabites_68903","meta":{"override":true},"slug":"byline_bayareabites_68903","name":"Sylvia Poggioli","isLoading":false},"ginascialabba":{"type":"authors","id":"2451","meta":{"index":"authors_1591205172","id":"2451","found":true},"name":"Gina Scialabba","firstName":"Gina","lastName":"Scialabba","slug":"ginascialabba","email":"ginajournalist@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Gina Scialabba is a journalist and practicing attorney based in San Francisco. She's a regular contributor to KQED Pop and now Bay Area Bites. When she's not reading a novel, newspaper or watching Mad Men, Sons of Anarchy or Anthony Bourdain, she's taking advantage of the richness and diversity of Bay Area culinary life. She also loves to travel. Next Stop: Vietnam, Thailand and Korea.","avatar":"https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g","twitter":"Journalist_Gina","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"pop","roles":["contributor"]},{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Gina Scialabba | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ginascialabba"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.","avatar":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twitter":"bayareabites","facebook":"bayareabites","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"food","roles":["author"]}],"headData":{"title":"KQED Food Staff | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/bayareabites"},"oaklandlocal":{"type":"authors","id":"5475","meta":{"index":"authors_1591205172","id":"5475","found":true},"name":"Oakland Local","firstName":"Oakland","lastName":"Local","slug":"oaklandlocal","email":"oaklandlocal@oaklandlocal.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA","avatar":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g","twitter":"oaklandlocal","facebook":"oaklocal","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Oakland Local | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/oaklandlocal"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"owon":{"type":"authors","id":"11614","meta":{"index":"authors_1591205172","id":"11614","found":true},"name":"Olivia Won","firstName":"Olivia","lastName":"Won","slug":"owon","email":"owon@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cspan style=\"font-weight: 400;\">Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"}},"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_137157":{"type":"posts","id":"bayareabites_137157","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137157","score":null,"sort":[1589323172000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","title":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese","publishDate":1589323172,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136855,bayareabites_137009,bayareabites_137114' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>[aside postID='bayareabites_136549,bayareabites_124323' label='CSA Box Inspiration']\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hayes Valley's a Mano transports handmade pasta from 'Check Please! Bay Area' to your home kitchen.","status":"publish","parent":0,"modified":1621634358,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":533},"headData":{"title":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese | KQED","description":"Hayes Valley's a Mano transports handmade pasta from 'Check Please! Bay Area' to your home kitchen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137157 https://ww2.kqed.org/bayareabites/?p=137157","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/12/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese/","disqusTitle":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137157/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","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_136855,bayareabites_137009,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136549,bayareabites_124323","label":"CSA Box Inspiration "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137157/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_757","bayareabites_763","bayareabites_16580","bayareabites_766","bayareabites_755","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137166","label":"bayareabites"},"bayareabites_126313":{"type":"posts","id":"bayareabites_126313","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126313","score":null,"sort":[1522438084000]},"guestAuthors":[],"slug":"che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza","title":"Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza","publishDate":1522438084,"format":"standard","headTitle":"New Restaurants 2018 | Bay Area Bites | KQED Food","labelTerm":{"term":16196,"site":"bayareabites"},"content":"\u003cp>\u003cem>Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/em>\u003c/p>\n\u003cp>Walking into the second floor dining room of NoPa’s newly-opened Cal-Ital destination, diners can’t help but think to themselves how cool the design is. They’ll tell themselves, “Wow, what a formidable pizza oven.” Or, “My goodness, that is one long, never-ending communal table.” Perhaps, they’ll even ask themselves, “When was the last time I saw a skylight in a San Francisco restaurant?” However, the most likely initial comment will undoubtedly be “What a fig” because of the ever-photogenic fig tree-printed wallpaper that greets everyone entering \u003ca href=\"http://www.chefico.com/\">Che Fico\u003c/a> (for the record, it’s pronounced like Kay fee-koh).\u003c/p>\n\u003cfigure id=\"attachment_126247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1486-new.jpg\" alt=\"Entryway to Che Fico is adorned with fig wallpaper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entryway to Che Fico is adorned with fig wallpaper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1511-new.jpg\" alt=\"Communal table inside Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Communal table inside Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, there are no figs on any plates during the early spring season at this restaurant (sorry, \u003ca href=\"https://archives.sfweekly.com/foodie/2009/10/28/david-chang-sf-reaction-to-fig-gate-retardedly-stupid\">David Chang\u003c/a>) but the fig design motif makes obvious sense because Che Fico does literally translate to “What a fig” in Italian. More appropriately, though, for this chic Italy-via-seasonal California taverna, the phrase also means, “Oh that’s cool” in Italian slang. Indeed, this joint project from a trio of alums who spent significant time working at some of Chicago and New York’s restaurant heavyweights is indeed a really, really cool addition to the Divisadero corridor that just might be SF’s coolest dining neighborhood of the moment. There is a definite “it” factor going on here.\u003c/p>\n\u003cfigure id=\"attachment_126234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1198-new.jpg\" alt=\"A chef wearing a cool fig-patterned shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef wearing a cool fig-patterned shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Che Fico comes courtesy of chef David Nayfeld, pastry chef Angela Pinkerton and co-owner and partner Matt Brewer. They are rock stars of the restaurant industry without the Instagram-crazy, TV-watching groupie followings that seem to be the defining mark for celebrity chefs and restaurateurs today. Nayfeld grew up in the East Bay and used to hang out in what is now Che Fico’s neighborhood all the time because his mom is a chiropractor at the Fillmore Health Center just a few blocks away. As he likes to sarcastically say now, at least his mother can walk along Divisadero and show all her friends and colleagues that her son may have been up to trouble in the teenage years but it all worked out just fine. His resume is a story unto itself, beginning by stocking vegetables at Paul’s Produce in Alameda as a teenager and making pizzas at a Greek restaurant, then heading to Los Angeles as an 18-year old with no real agenda. He eventually landed at the \u003ca href=\"https://www.ciachef.edu/cia-new-york/\">Culinary Institute of America in Hyde Park\u003c/a>, NY and landed coveted externships at Nobu in Manhattan and now-closed Aqua here in San Francisco. \u003c/p>\n\u003cp>After graduation, one of Aqua’s chefs Peter Armellino (now the chef of \u003ca href=\"https://www.youtube.com/watch?v=Bncc1teQrf4\">The Plumed Horse\u003c/a> and Pasta Armellino in Saratoga and one of the Bay area’s true pasta maestros) brought Nayfeld back to Aqua as a line cook. From there, Nayfeld’s career touched all over New York, Europe and Las Vegas with stints in the kitchens of some of the world’s great restaurants (Mirazur in the south of France, Frenchie in Paris, Tickets in Barcelona, New York’s \u003ca href=\"https://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>) and the now-closed Cru in New York where chef Shea Gallante’s pasta tasting menus helped give Nayfeld the pasta bug that is very apparent at Che Fico. Basically, Nayfeld’s chef credentials are the culinary equivalent of a Stanford undergraduate degree combined with a Yale law degree. Yes, there is some serious talent here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nayfeld met Pinkerton at Eleven Madison Park (where she won a James Beard award for her exquisite dessert creations) and kept in contact with her when she moved west to help orchestrate the pastries for the Mission’s beloved \u003ca href=\"http://www.craftsman-wolves.com/\">Craftsman and Wolves\u003c/a>. Meanwhile, Brewer comes to the Bay Area via Chicago, where he served as a chef de partie at the much-acclaimed fine dining spot, L2O, and co-founded Hogsalt Hospitality, a restaurant group with a slew of popular, casual-meets-midscale hits (Bavette’s, Au Cheval) in that city à la Hi Neighbor Group (Stones Throw, Trestle) here in San Francisco. Together, it’s a powerful team that mixes fine dining experience with successful trendy, more concepts of the past. The one common trait for the trio is that they all certainly want Che Fico to be unfussy and relaxed. After all, there is fig tree-print wallpaper at the entrance. \u003c/p>\n\u003cp>Don’t get carried away thinking that Che Fico is following the wave of openings in recent months (Souvla, Namu Stonepot, Horsefeather, Sightglass Coffee). Che Fico has been an anticipated opening not just for a year — but for years. The planned was first hatched four years ago and media coverage started shortly thereafter because anytime that “Eleven Madison Park” is attached to a name, it’s automatically a big deal. Unlike many other long-delayed restaurant openings in this city construction-jammed, expensive city, Che Fico wasn’t really delayed. It just wasn’t ready until now and the media attention incorrectly made it seem destined to open long before any realistic date.\u003c/p>\n\u003cp>Nowhere does it say “rustic Cal-Ital” on the trio’s resumes but that is exactly the genre they are working with here, partly out of their love for it and partly because of San Francisco diners’ unwavering adoration for what is basically the city’s unofficial official cuisine. Nayfeld counts \u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a> and Che Fico’s neighbor, \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, as his favorite spots in San Francisco. Those two restaurants are beloved by a wide cross-section of San Franciscans for being something for everyone, whether it’s a celebratory blowout dinner or a quick plate of pasta and a cocktail. We’ll have to wait at least a decade to see if he’s found the same recipe for success as those timeless modern legends. \u003c/p>\n\u003cp>If you are looking for the Cal-Ital background in the kitchen, it comes notably via Nayfeld’s chef de cuisine, Evan Allumbaugh, who most recently was chef de cuisine at \u003ca href=\"https://www.flourandwater.com/\">Flour + Water\u003c/a>. While that Mission favorite is much more pasta-skewed, Che Fico really does look at the broader picture around the boot from Rome’s Jewish ghetto to Bologna’s hearty and meaty pastas.\u003c/p>\n\u003cfigure id=\"attachment_126266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2025-new.jpg\" alt=\"Che Fico's chef de cuisine, Evan Allumbaugh.\" width=\"1920\" height=\"1377\" class=\"size-full wp-image-126266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's chef de cuisine, Evan Allumbaugh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1221-new.jpg\" alt=\"Prepping for dinner service at Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping for dinner service at Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four primary anchors of Nayfeld’s menu — San Franciso-style pizza (more on what THAT means later), pasta, a trio of wood-roasted large platters, and a section devoted to the Judeo-Roman cooking of Italy, cucina ebraica. \u003c/p>\n\u003cp>All you really need to know about Nayfeld’s pizza-making at Che Fico is that the name of the dough’s precious sourdough starter (“Loretta”) appears on the façade of the highly specified brick oven made in Naples. Yes, those bricks can handle the heat — they can even handle the heat of Vesuvius according to Nayfeld. \u003c/p>\n\u003cfigure id=\"attachment_126267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2035-new.jpg\" alt='\"Loretta\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Loretta\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Francisco-style stems from the whole-wheat, ancient grains crust itself, produced like sourdough bread from natural fermentation and yielding a crispy exterior and bubbly-spongy inner texture with the distinctive “crumb” holes that are so coveted by the likes of \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, but rarely discussed in pizza circles. The style also alludes to the fact that Nayfeld is a certified Neopolitan pizzaiolo but he also loves New York-style slices. Neopolitan pizza can’t be eaten by hand without becoming a taco or a mess. Nayfeld had to take matters into his own hands (literally and figuratively) and adapt the best of Naples, New York and sourdough-made San Francisco for the pies. He also dusts the pizzas with semolina instead of flour, like is sometimes done in this city, to avoid excess charring. \u003c/p>\n\u003cfigure id=\"attachment_126235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1199-new.jpg\" alt=\"Making the pizze\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making the pizze \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1208-new.jpg\" alt=\"Adding the sauce to the pizze dough\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding the sauce to the pizze dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His half-dozen kinds of pizze ($17-21) range from the funky (pineapple, red onion and fermented chili) to classic (margherita or mushroom and sausage) to salad-like with a pile of arugula hiding marinara sauce and anchovy. There is also a nod to the late, great leader of Zuni Café with the Ode to Judy Rodgers pie, topped simply with marinara and ricotta salata, just like one of the Zuni Café lunch pizza standards. \u003c/p>\n\u003cfigure id=\"attachment_126273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2161-new.jpg\" alt=\"Pizze: Marinara, Anchovy, Knoll Farms Arugula.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizze: Marinara, Anchovy, Knoll Farms Arugula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pastas are made in-house, sometimes extruded by machines or rolled out on tables during the afternoon or made by hand. The latter category includes a goat’s milk ricotta gnudi with pomodoro sauce ($19); cavatelli tossed with broccoli ($16); and the Bologna classic, tagliatelle al ragu ($21), where thin strands of al dente dough are lightly coated with a deeply nuanced ground beef compote. Nayfeld also tosses together razor clams and Dungeness crab with biggoli nero ($24), offers a chile-laced rigatoni amatraciana with guanciale and the rarely-seen mafaldini (a thin, curvy and ribbon-like pasta) with hazelnuts and a pesto made of fava beans and preserved Meyer lemons from Warm Springs Ranch, Brewer’s family farm in Sonoma County ($16). It is worth noting that the pastas at Che Fico are priced substantially lower than the average primi at Cal-Ital peers Cotogna and Flour + Water, and half of the price of those at SPQR.\u003c/p>\n\u003cfigure id=\"attachment_126240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1284-new.jpg\" alt=\"Weighing housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Weighing housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1945-new.jpg\" alt=\"Housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2256-new.jpg\" alt=\"Tagliatelle al ragu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tagliatelle al ragu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of fried artichokes as a seasonal appetizer at the Roman-themed Locanda in the Mission, San Franciscans probably only know Italy’s centuries-old Judeo-Roman cuisine from trips to the Eternal City because the guidebooks tell them to try it when in Rome. Che Fico does indeed have those fried artichokes, ready to dip in a lemon aioli ($11), but will also introduce most dinners to the arancini-resembling fried rice and provolone croquettes called suppli ($4 each) and caponata Ebraica a la Rosi ($8), a ratatouille-like concoction of potatoes, peas, olives, peppers, eggplant, golden raisins and walnuts. The cuisine also paid special attention to resurrecting lesser cuts of meat and offal, so diners will find grilled chopped duck liver with onions in various forms ($9); a chicken heart and gizzard salad ($14); and corned veal tongue with salsa verde ($16). \u003c/p>\n\u003cp>It won’t be easy with a party of less than four to save room for the large portion-only secondi but the massive wood-fired oven in the heart of the kitchen almost demands for tables to comply. A half or whole roast chicken ($27/$48) is another Zuni nod and an early signature dish, accompanied by agrodolce and creamy polenta. The opening secondi roster also features a whole-grilled turbot with collard greens and crispy capers (MP) and a slow-roasted lamb leg with wood-roasted potatoes and watercress salad ($44).\u003c/p>\n\u003cp>Still hungry? Before all of this, diners can enjoy some light antipasti like a half or whole chopped salad ($8/$15), house-pickled giardiniera ($8) that you can’t miss in the preserving jars around the open kitchen or an almost Provençal albacore tuna conserva with caper berries, artichoke, olives and aïoli ($14). Take note that the coppa “sando” starter is currently the only way to try the excellent housemade focaccia ($8). It’s literally a coppa di testa mini-sandwich wedged into a hunk of olive oil-slicked focaccia. \u003c/p>\n\u003cfigure id=\"attachment_126296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1991-new.jpg\" alt=\"Housemade focaccia\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade focaccia \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On that cured meat subject, housemade charcuterie is a huge project that Nayfeld is working on, as seen by the charcuterie locker in the dining room and the out-of-sight charcuterie aging in the kitchen’s walk-in. The sad news is that all of the charcuterie isn’t ready yet. Diners need to have patience, though, because great housemade mortadella, nduja and culatello take a lot of time and love in order to become an antipasti. They will come in the months to come. In the meantime, have another pasta.\u003c/p>\n\u003cfigure id=\"attachment_126246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1484-new.jpg\" alt=\"The charcuterie locker in the dining room. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charcuterie locker in the dining room. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this food will make you thirsty and that’s where we’re remiss in saying that Nayfeld, Pinkerton and Brewer are the only headliners of this trio. Christopher Longoria is a star in the San Francisco cocktail world thanks to his fantastic drink creations over the years at Polk Street’s 1760, blending elaborate combinations and quirky ingredients with careful balance. At Che Fico, he’s taking dry, often herb-forward Italian libation profiles way, way beyond the Aperol and Negroni sphere. Each cocktail ($14) is named for an herb or simply an elevated classic of the canon, like a Cognac-based milk punch or the chile vodka-forward “Basil” mellowed with eau de vie and Dimmi, a sharp, savory aperitivo. Amaro plays a prominent role in most drinks such as the boozy cold brew-based “Cafe” with Amaro Montenegro, absinthe, sweet vermouth and rum. Meanwhile, Italian pre-dinner classics like limoncello slip into the fold, joining Strega (a liqueur), Cardamaro, lime and black pepper cachaça in the “Pepper.”\u003c/p>\n\u003cfigure id=\"attachment_126257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1582-new.jpg\" alt='Christopher Longoria preparing a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria preparing a \"Basil.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2282-new.jpg\" alt='Christopher Longoria pouring a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria pouring a \"Basil\" cocktail. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126261\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1643-new.jpg\" alt=\"Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the wine front, Francesca Maniace (Commonwealth) created a strong Italy-centric list with several California favorites involved, as well. About 80% of the 60 or so bottles are below the $100 mark, many of which come from beloved producers of all ages with cult followings like Produttori del Barbaresco or Matthisasson and Massican of California. With such tempting wines and cocktails — and the food to sop up a few rounds of them — it’s great to see that Che Fico will be open until 1am on Fridays and Saturdays, following in the late night footsteps of the NoPa neighborhood’s restaurant namesake.\u003c/p>\n\u003cp>Che Fico’s design is by the Oakland–based firm of architect Jon de la Cruz, DLC ID, and the gorgeous layout and subtle details go well beyond the figs. The main feature of the 120-seat space is just that — it’s big and spacious with an open, loft-like feel similar to a small cathedral but actually hails from its prior incarnation as an auto body shop. That auto body shop has shifted into an assortment of contemporary elements (raw wood, lots of tile, Italian marble chef’s counter overlooking the kitchen, giant communal table) mingling with old-school red sauce joints (plush red leather booths, dim lighting) and an Instagram-ready glow in the daytime when sunlight streams in through a pair of skylights and the side windows overlooking Divisadero. Heck, everything here is gorgeous, detailed and cheery — already filtered and ready for photo-sharing in the same way SF’s hippest atmospheric restaurants are like Liholiho Yacht Club and Leo’s Oyster Bar. Not surprisingly, the latter is a DLC ID design. James Beard voters might as well already put Che Fico into the semifinalist round for the 2019 Best Design awards. \u003c/p>\n\u003cfigure id=\"attachment_126249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1488-new.jpg\" alt=\"Che Fico interior overlooking Divisidero Street\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico interior overlooking Divisidero Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a third of the tables and all bar spots at Che Fico’s 15-seat zinc topped bar by the entrance will be set aside for walk-ins. There is also a private dining room for 16 with a table made of a Valley Oak tree from the Brewer’s family farm. The private dining room also has more quirky wallpaper but, this time, it’s a colorful print of Italian pop singer Adriano Celentano’s record albums. Nayfeld’s parents used to play his music all the time as their first taste of uncensored music after leaving communist Russia. The bathrooms have both the same wallpaper in black and white and Celentano’s music playing constantly. It’s a great way to make sure nobody will linger too long there…\u003c/p>\n\u003cfigure id=\"attachment_126268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2069-new.jpg\" alt=\"Private dining room adorned with Italian pop singer Adriano Celentano’s record albums.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining room adorned with Italian pop singer Adriano Celentano’s record albums. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this interior talk, it’s impossible to forget the single most striking design feature. Yes, it’s the exterior sign where a local company made Che Fico’s sign and nestled it into the retro arrow sign that the auto body shop had. And, no, the restaurant is not allowed to turn on the lights per neighborhood rules. As far as marquees of San Francisco, this one isn’t quite the Castro Theater but isn’t too far behind.\u003c/p>\n\u003cfigure id=\"attachment_126250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1505-new.jpg\" alt=\"The cool Che Fico sign.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool Che Fico sign. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think for a moment that we skipped dessert. Nayfeld purposely bypassed yeast for his pizza crust because that’s a key ingredient in making heavy pizza slices sit like bricks in diners’ stomachs — but chances are the table will be slowing down once the dessert menu arrives. Pinkerton is truly one of the country’s most gifted pastry chefs. Using Bay Area seasonal fruit and Italy’s more dense-style of pastries as a template, it’s a thrill for Bay Area diners to see her producing the likes of wood-fired citrus crostata ($16 and serves two) or an olive oil cake with roasted strawberry vinaigrette ($12). The showstopper, without question, is the bittersweet chocolate budino ($13) with a host of textural contrasts ranging from crunchy salt and pepper walnuts to a silky salted caramel gelato to a hefty pour of olive oil as a finishing, assertive touch. For more gelato fun, by the way, diners can finish with scoops of house-churned gelato in flavors like malted yogurt or strawberry rhubarb sorbetto ($4 for one scoop). \u003c/p>\n\u003cfigure id=\"attachment_126253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1515-new.jpg\" alt=\"Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1519-new.jpg\" alt=\"Che Fico's bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the last spoonful of budino gone, don’t despair, there is still more to come — in the coming year ahead. When a restaurant waited as long as an entire Summer Olympics or presidential election cycle to open, patience is dearly important. There is the aforementioned housemade charcuterie to wait for. There will also be Pinkerton’s ground-level luncheonette-evoking concept called “Theorita,” where pastries, pies and lunch favorites in the daytime will evolve into Nayfeld’s adaptations of Americana classics for dinner.\u003c/p>\n\u003cp>San Francisco diners are obviously more than excited that Che Fico finally is here and surely the reservations and walk-in seats will be filled from happy hour until late night for the foreseeable future. Sure, it’s another pasta and pizza spot in this pasta and pizza-mad city. But it also isn’t — they’re just one of many components to the whole experience. In Nayfeld’s eyes, this is “noble food” that requires painstaking “craftsmanship.” He’s right. This is home-cooking that nobody, or at least most of us non-professional chefs, can come close to replicating. It’s bringing together one of the world’s most treasured cuisines with the ingredients of the world’s most produce-friendly climate and having fun in the process with a few cocktails. \u003c/p>\n\u003cp>Oh that’s cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefico.com/\">\u003cstrong>Che Fico\u003c/strong>\u003c/a>\u003cbr>\n838 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\nPh: (415) 416-6959\u003cbr>\nHours: Dinner Tue-Thu 5:30pm-11pm, Fri-Sat 5:30pm-1am; closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChefDavidNayfeld/\">Chef David Nayfeld\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DavidNayfeld\">@DavidNayfeld\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chefico/\">@chefico\u003c/a>\u003cbr>\nPrice Range: $$$ (most dishes $16-$20)\u003c/p>\n\n","blocks":[],"excerpt":"Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.","status":"publish","parent":0,"modified":1530252148,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":3413},"headData":{"title":"Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza | KQED","description":"Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126313 https://ww2.kqed.org/bayareabites/?p=126313","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/30/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza/","disqusTitle":"Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza","path":"/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/em>\u003c/p>\n\u003cp>Walking into the second floor dining room of NoPa’s newly-opened Cal-Ital destination, diners can’t help but think to themselves how cool the design is. They’ll tell themselves, “Wow, what a formidable pizza oven.” Or, “My goodness, that is one long, never-ending communal table.” Perhaps, they’ll even ask themselves, “When was the last time I saw a skylight in a San Francisco restaurant?” However, the most likely initial comment will undoubtedly be “What a fig” because of the ever-photogenic fig tree-printed wallpaper that greets everyone entering \u003ca href=\"http://www.chefico.com/\">Che Fico\u003c/a> (for the record, it’s pronounced like Kay fee-koh).\u003c/p>\n\u003cfigure id=\"attachment_126247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1486-new.jpg\" alt=\"Entryway to Che Fico is adorned with fig wallpaper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entryway to Che Fico is adorned with fig wallpaper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1511-new.jpg\" alt=\"Communal table inside Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Communal table inside Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, there are no figs on any plates during the early spring season at this restaurant (sorry, \u003ca href=\"https://archives.sfweekly.com/foodie/2009/10/28/david-chang-sf-reaction-to-fig-gate-retardedly-stupid\">David Chang\u003c/a>) but the fig design motif makes obvious sense because Che Fico does literally translate to “What a fig” in Italian. More appropriately, though, for this chic Italy-via-seasonal California taverna, the phrase also means, “Oh that’s cool” in Italian slang. Indeed, this joint project from a trio of alums who spent significant time working at some of Chicago and New York’s restaurant heavyweights is indeed a really, really cool addition to the Divisadero corridor that just might be SF’s coolest dining neighborhood of the moment. There is a definite “it” factor going on here.\u003c/p>\n\u003cfigure id=\"attachment_126234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1198-new.jpg\" alt=\"A chef wearing a cool fig-patterned shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef wearing a cool fig-patterned shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Che Fico comes courtesy of chef David Nayfeld, pastry chef Angela Pinkerton and co-owner and partner Matt Brewer. They are rock stars of the restaurant industry without the Instagram-crazy, TV-watching groupie followings that seem to be the defining mark for celebrity chefs and restaurateurs today. Nayfeld grew up in the East Bay and used to hang out in what is now Che Fico’s neighborhood all the time because his mom is a chiropractor at the Fillmore Health Center just a few blocks away. As he likes to sarcastically say now, at least his mother can walk along Divisadero and show all her friends and colleagues that her son may have been up to trouble in the teenage years but it all worked out just fine. His resume is a story unto itself, beginning by stocking vegetables at Paul’s Produce in Alameda as a teenager and making pizzas at a Greek restaurant, then heading to Los Angeles as an 18-year old with no real agenda. He eventually landed at the \u003ca href=\"https://www.ciachef.edu/cia-new-york/\">Culinary Institute of America in Hyde Park\u003c/a>, NY and landed coveted externships at Nobu in Manhattan and now-closed Aqua here in San Francisco. \u003c/p>\n\u003cp>After graduation, one of Aqua’s chefs Peter Armellino (now the chef of \u003ca href=\"https://www.youtube.com/watch?v=Bncc1teQrf4\">The Plumed Horse\u003c/a> and Pasta Armellino in Saratoga and one of the Bay area’s true pasta maestros) brought Nayfeld back to Aqua as a line cook. From there, Nayfeld’s career touched all over New York, Europe and Las Vegas with stints in the kitchens of some of the world’s great restaurants (Mirazur in the south of France, Frenchie in Paris, Tickets in Barcelona, New York’s \u003ca href=\"https://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>) and the now-closed Cru in New York where chef Shea Gallante’s pasta tasting menus helped give Nayfeld the pasta bug that is very apparent at Che Fico. Basically, Nayfeld’s chef credentials are the culinary equivalent of a Stanford undergraduate degree combined with a Yale law degree. Yes, there is some serious talent here.\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>Nayfeld met Pinkerton at Eleven Madison Park (where she won a James Beard award for her exquisite dessert creations) and kept in contact with her when she moved west to help orchestrate the pastries for the Mission’s beloved \u003ca href=\"http://www.craftsman-wolves.com/\">Craftsman and Wolves\u003c/a>. Meanwhile, Brewer comes to the Bay Area via Chicago, where he served as a chef de partie at the much-acclaimed fine dining spot, L2O, and co-founded Hogsalt Hospitality, a restaurant group with a slew of popular, casual-meets-midscale hits (Bavette’s, Au Cheval) in that city à la Hi Neighbor Group (Stones Throw, Trestle) here in San Francisco. Together, it’s a powerful team that mixes fine dining experience with successful trendy, more concepts of the past. The one common trait for the trio is that they all certainly want Che Fico to be unfussy and relaxed. After all, there is fig tree-print wallpaper at the entrance. \u003c/p>\n\u003cp>Don’t get carried away thinking that Che Fico is following the wave of openings in recent months (Souvla, Namu Stonepot, Horsefeather, Sightglass Coffee). Che Fico has been an anticipated opening not just for a year — but for years. The planned was first hatched four years ago and media coverage started shortly thereafter because anytime that “Eleven Madison Park” is attached to a name, it’s automatically a big deal. Unlike many other long-delayed restaurant openings in this city construction-jammed, expensive city, Che Fico wasn’t really delayed. It just wasn’t ready until now and the media attention incorrectly made it seem destined to open long before any realistic date.\u003c/p>\n\u003cp>Nowhere does it say “rustic Cal-Ital” on the trio’s resumes but that is exactly the genre they are working with here, partly out of their love for it and partly because of San Francisco diners’ unwavering adoration for what is basically the city’s unofficial official cuisine. Nayfeld counts \u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a> and Che Fico’s neighbor, \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, as his favorite spots in San Francisco. Those two restaurants are beloved by a wide cross-section of San Franciscans for being something for everyone, whether it’s a celebratory blowout dinner or a quick plate of pasta and a cocktail. We’ll have to wait at least a decade to see if he’s found the same recipe for success as those timeless modern legends. \u003c/p>\n\u003cp>If you are looking for the Cal-Ital background in the kitchen, it comes notably via Nayfeld’s chef de cuisine, Evan Allumbaugh, who most recently was chef de cuisine at \u003ca href=\"https://www.flourandwater.com/\">Flour + Water\u003c/a>. While that Mission favorite is much more pasta-skewed, Che Fico really does look at the broader picture around the boot from Rome’s Jewish ghetto to Bologna’s hearty and meaty pastas.\u003c/p>\n\u003cfigure id=\"attachment_126266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2025-new.jpg\" alt=\"Che Fico's chef de cuisine, Evan Allumbaugh.\" width=\"1920\" height=\"1377\" class=\"size-full wp-image-126266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's chef de cuisine, Evan Allumbaugh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1221-new.jpg\" alt=\"Prepping for dinner service at Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping for dinner service at Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four primary anchors of Nayfeld’s menu — San Franciso-style pizza (more on what THAT means later), pasta, a trio of wood-roasted large platters, and a section devoted to the Judeo-Roman cooking of Italy, cucina ebraica. \u003c/p>\n\u003cp>All you really need to know about Nayfeld’s pizza-making at Che Fico is that the name of the dough’s precious sourdough starter (“Loretta”) appears on the façade of the highly specified brick oven made in Naples. Yes, those bricks can handle the heat — they can even handle the heat of Vesuvius according to Nayfeld. \u003c/p>\n\u003cfigure id=\"attachment_126267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2035-new.jpg\" alt='\"Loretta\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Loretta\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Francisco-style stems from the whole-wheat, ancient grains crust itself, produced like sourdough bread from natural fermentation and yielding a crispy exterior and bubbly-spongy inner texture with the distinctive “crumb” holes that are so coveted by the likes of \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, but rarely discussed in pizza circles. The style also alludes to the fact that Nayfeld is a certified Neopolitan pizzaiolo but he also loves New York-style slices. Neopolitan pizza can’t be eaten by hand without becoming a taco or a mess. Nayfeld had to take matters into his own hands (literally and figuratively) and adapt the best of Naples, New York and sourdough-made San Francisco for the pies. He also dusts the pizzas with semolina instead of flour, like is sometimes done in this city, to avoid excess charring. \u003c/p>\n\u003cfigure id=\"attachment_126235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1199-new.jpg\" alt=\"Making the pizze\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making the pizze \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1208-new.jpg\" alt=\"Adding the sauce to the pizze dough\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding the sauce to the pizze dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His half-dozen kinds of pizze ($17-21) range from the funky (pineapple, red onion and fermented chili) to classic (margherita or mushroom and sausage) to salad-like with a pile of arugula hiding marinara sauce and anchovy. There is also a nod to the late, great leader of Zuni Café with the Ode to Judy Rodgers pie, topped simply with marinara and ricotta salata, just like one of the Zuni Café lunch pizza standards. \u003c/p>\n\u003cfigure id=\"attachment_126273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2161-new.jpg\" alt=\"Pizze: Marinara, Anchovy, Knoll Farms Arugula.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizze: Marinara, Anchovy, Knoll Farms Arugula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pastas are made in-house, sometimes extruded by machines or rolled out on tables during the afternoon or made by hand. The latter category includes a goat’s milk ricotta gnudi with pomodoro sauce ($19); cavatelli tossed with broccoli ($16); and the Bologna classic, tagliatelle al ragu ($21), where thin strands of al dente dough are lightly coated with a deeply nuanced ground beef compote. Nayfeld also tosses together razor clams and Dungeness crab with biggoli nero ($24), offers a chile-laced rigatoni amatraciana with guanciale and the rarely-seen mafaldini (a thin, curvy and ribbon-like pasta) with hazelnuts and a pesto made of fava beans and preserved Meyer lemons from Warm Springs Ranch, Brewer’s family farm in Sonoma County ($16). It is worth noting that the pastas at Che Fico are priced substantially lower than the average primi at Cal-Ital peers Cotogna and Flour + Water, and half of the price of those at SPQR.\u003c/p>\n\u003cfigure id=\"attachment_126240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1284-new.jpg\" alt=\"Weighing housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Weighing housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1945-new.jpg\" alt=\"Housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2256-new.jpg\" alt=\"Tagliatelle al ragu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tagliatelle al ragu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of fried artichokes as a seasonal appetizer at the Roman-themed Locanda in the Mission, San Franciscans probably only know Italy’s centuries-old Judeo-Roman cuisine from trips to the Eternal City because the guidebooks tell them to try it when in Rome. Che Fico does indeed have those fried artichokes, ready to dip in a lemon aioli ($11), but will also introduce most dinners to the arancini-resembling fried rice and provolone croquettes called suppli ($4 each) and caponata Ebraica a la Rosi ($8), a ratatouille-like concoction of potatoes, peas, olives, peppers, eggplant, golden raisins and walnuts. The cuisine also paid special attention to resurrecting lesser cuts of meat and offal, so diners will find grilled chopped duck liver with onions in various forms ($9); a chicken heart and gizzard salad ($14); and corned veal tongue with salsa verde ($16). \u003c/p>\n\u003cp>It won’t be easy with a party of less than four to save room for the large portion-only secondi but the massive wood-fired oven in the heart of the kitchen almost demands for tables to comply. A half or whole roast chicken ($27/$48) is another Zuni nod and an early signature dish, accompanied by agrodolce and creamy polenta. The opening secondi roster also features a whole-grilled turbot with collard greens and crispy capers (MP) and a slow-roasted lamb leg with wood-roasted potatoes and watercress salad ($44).\u003c/p>\n\u003cp>Still hungry? Before all of this, diners can enjoy some light antipasti like a half or whole chopped salad ($8/$15), house-pickled giardiniera ($8) that you can’t miss in the preserving jars around the open kitchen or an almost Provençal albacore tuna conserva with caper berries, artichoke, olives and aïoli ($14). Take note that the coppa “sando” starter is currently the only way to try the excellent housemade focaccia ($8). It’s literally a coppa di testa mini-sandwich wedged into a hunk of olive oil-slicked focaccia. \u003c/p>\n\u003cfigure id=\"attachment_126296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1991-new.jpg\" alt=\"Housemade focaccia\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade focaccia \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On that cured meat subject, housemade charcuterie is a huge project that Nayfeld is working on, as seen by the charcuterie locker in the dining room and the out-of-sight charcuterie aging in the kitchen’s walk-in. The sad news is that all of the charcuterie isn’t ready yet. Diners need to have patience, though, because great housemade mortadella, nduja and culatello take a lot of time and love in order to become an antipasti. They will come in the months to come. In the meantime, have another pasta.\u003c/p>\n\u003cfigure id=\"attachment_126246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1484-new.jpg\" alt=\"The charcuterie locker in the dining room. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charcuterie locker in the dining room. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this food will make you thirsty and that’s where we’re remiss in saying that Nayfeld, Pinkerton and Brewer are the only headliners of this trio. Christopher Longoria is a star in the San Francisco cocktail world thanks to his fantastic drink creations over the years at Polk Street’s 1760, blending elaborate combinations and quirky ingredients with careful balance. At Che Fico, he’s taking dry, often herb-forward Italian libation profiles way, way beyond the Aperol and Negroni sphere. Each cocktail ($14) is named for an herb or simply an elevated classic of the canon, like a Cognac-based milk punch or the chile vodka-forward “Basil” mellowed with eau de vie and Dimmi, a sharp, savory aperitivo. Amaro plays a prominent role in most drinks such as the boozy cold brew-based “Cafe” with Amaro Montenegro, absinthe, sweet vermouth and rum. Meanwhile, Italian pre-dinner classics like limoncello slip into the fold, joining Strega (a liqueur), Cardamaro, lime and black pepper cachaça in the “Pepper.”\u003c/p>\n\u003cfigure id=\"attachment_126257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1582-new.jpg\" alt='Christopher Longoria preparing a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria preparing a \"Basil.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2282-new.jpg\" alt='Christopher Longoria pouring a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria pouring a \"Basil\" cocktail. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126261\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1643-new.jpg\" alt=\"Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the wine front, Francesca Maniace (Commonwealth) created a strong Italy-centric list with several California favorites involved, as well. About 80% of the 60 or so bottles are below the $100 mark, many of which come from beloved producers of all ages with cult followings like Produttori del Barbaresco or Matthisasson and Massican of California. With such tempting wines and cocktails — and the food to sop up a few rounds of them — it’s great to see that Che Fico will be open until 1am on Fridays and Saturdays, following in the late night footsteps of the NoPa neighborhood’s restaurant namesake.\u003c/p>\n\u003cp>Che Fico’s design is by the Oakland–based firm of architect Jon de la Cruz, DLC ID, and the gorgeous layout and subtle details go well beyond the figs. The main feature of the 120-seat space is just that — it’s big and spacious with an open, loft-like feel similar to a small cathedral but actually hails from its prior incarnation as an auto body shop. That auto body shop has shifted into an assortment of contemporary elements (raw wood, lots of tile, Italian marble chef’s counter overlooking the kitchen, giant communal table) mingling with old-school red sauce joints (plush red leather booths, dim lighting) and an Instagram-ready glow in the daytime when sunlight streams in through a pair of skylights and the side windows overlooking Divisadero. Heck, everything here is gorgeous, detailed and cheery — already filtered and ready for photo-sharing in the same way SF’s hippest atmospheric restaurants are like Liholiho Yacht Club and Leo’s Oyster Bar. Not surprisingly, the latter is a DLC ID design. James Beard voters might as well already put Che Fico into the semifinalist round for the 2019 Best Design awards. \u003c/p>\n\u003cfigure id=\"attachment_126249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1488-new.jpg\" alt=\"Che Fico interior overlooking Divisidero Street\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico interior overlooking Divisidero Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a third of the tables and all bar spots at Che Fico’s 15-seat zinc topped bar by the entrance will be set aside for walk-ins. There is also a private dining room for 16 with a table made of a Valley Oak tree from the Brewer’s family farm. The private dining room also has more quirky wallpaper but, this time, it’s a colorful print of Italian pop singer Adriano Celentano’s record albums. Nayfeld’s parents used to play his music all the time as their first taste of uncensored music after leaving communist Russia. The bathrooms have both the same wallpaper in black and white and Celentano’s music playing constantly. It’s a great way to make sure nobody will linger too long there…\u003c/p>\n\u003cfigure id=\"attachment_126268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2069-new.jpg\" alt=\"Private dining room adorned with Italian pop singer Adriano Celentano’s record albums.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining room adorned with Italian pop singer Adriano Celentano’s record albums. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this interior talk, it’s impossible to forget the single most striking design feature. Yes, it’s the exterior sign where a local company made Che Fico’s sign and nestled it into the retro arrow sign that the auto body shop had. And, no, the restaurant is not allowed to turn on the lights per neighborhood rules. As far as marquees of San Francisco, this one isn’t quite the Castro Theater but isn’t too far behind.\u003c/p>\n\u003cfigure id=\"attachment_126250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1505-new.jpg\" alt=\"The cool Che Fico sign.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool Che Fico sign. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think for a moment that we skipped dessert. Nayfeld purposely bypassed yeast for his pizza crust because that’s a key ingredient in making heavy pizza slices sit like bricks in diners’ stomachs — but chances are the table will be slowing down once the dessert menu arrives. Pinkerton is truly one of the country’s most gifted pastry chefs. Using Bay Area seasonal fruit and Italy’s more dense-style of pastries as a template, it’s a thrill for Bay Area diners to see her producing the likes of wood-fired citrus crostata ($16 and serves two) or an olive oil cake with roasted strawberry vinaigrette ($12). The showstopper, without question, is the bittersweet chocolate budino ($13) with a host of textural contrasts ranging from crunchy salt and pepper walnuts to a silky salted caramel gelato to a hefty pour of olive oil as a finishing, assertive touch. For more gelato fun, by the way, diners can finish with scoops of house-churned gelato in flavors like malted yogurt or strawberry rhubarb sorbetto ($4 for one scoop). \u003c/p>\n\u003cfigure id=\"attachment_126253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1515-new.jpg\" alt=\"Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1519-new.jpg\" alt=\"Che Fico's bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the last spoonful of budino gone, don’t despair, there is still more to come — in the coming year ahead. When a restaurant waited as long as an entire Summer Olympics or presidential election cycle to open, patience is dearly important. There is the aforementioned housemade charcuterie to wait for. There will also be Pinkerton’s ground-level luncheonette-evoking concept called “Theorita,” where pastries, pies and lunch favorites in the daytime will evolve into Nayfeld’s adaptations of Americana classics for dinner.\u003c/p>\n\u003cp>San Francisco diners are obviously more than excited that Che Fico finally is here and surely the reservations and walk-in seats will be filled from happy hour until late night for the foreseeable future. Sure, it’s another pasta and pizza spot in this pasta and pizza-mad city. But it also isn’t — they’re just one of many components to the whole experience. In Nayfeld’s eyes, this is “noble food” that requires painstaking “craftsmanship.” He’s right. This is home-cooking that nobody, or at least most of us non-professional chefs, can come close to replicating. It’s bringing together one of the world’s most treasured cuisines with the ingredients of the world’s most produce-friendly climate and having fun in the process with a few cocktails. \u003c/p>\n\u003cp>Oh that’s cool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefico.com/\">\u003cstrong>Che Fico\u003c/strong>\u003c/a>\u003cbr>\n838 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\nPh: (415) 416-6959\u003cbr>\nHours: Dinner Tue-Thu 5:30pm-11pm, Fri-Sat 5:30pm-1am; closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChefDavidNayfeld/\">Chef David Nayfeld\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DavidNayfeld\">@DavidNayfeld\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chefico/\">@chefico\u003c/a>\u003cbr>\nPrice Range: $$$ (most dishes $16-$20)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza","authors":["11338","5014"],"series":["bayareabites_16196"],"categories":["bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_16087","bayareabites_16088","bayareabites_9087","bayareabites_16089","bayareabites_766","bayareabites_71","bayareabites_755","bayareabites_443"],"featImg":"bayareabites_126231","label":"bayareabites_16196"},"bayareabites_120126":{"type":"posts","id":"bayareabites_120126","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120126","score":null,"sort":[1503511769000]},"guestAuthors":[],"slug":"gios-pizza-bocce-opens-in-downtown-berkeley-after-complete-remodel-of-former-giovanni-space","title":"Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space","publishDate":1503511769,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"120135,120152\"]\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.","status":"publish","parent":0,"modified":1504359925,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1046},"headData":{"title":"Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space | KQED","description":"A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"120126 https://ww2.kqed.org/bayareabites/?p=120126","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/23/gios-pizza-bocce-opens-in-downtown-berkeley-after-complete-remodel-of-former-giovanni-space/","disqusTitle":"Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/120126/gios-pizza-bocce-opens-in-downtown-berkeley-after-complete-remodel-of-former-giovanni-space","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"none","size":"full","ids":"120135,120152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120126/gios-pizza-bocce-opens-in-downtown-berkeley-after-complete-remodel-of-former-giovanni-space","authors":["5575","5014"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15952","bayareabites_766","bayareabites_755","bayareabites_443"],"featImg":"bayareabites_120159","label":"source_bayareabites_120126"},"bayareabites_97802":{"type":"posts","id":"bayareabites_97802","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97802","score":null,"sort":[1436894641000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland","title":"Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland","publishDate":1436894641,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97903,97901,97902,97907,97906,97904,97905,97900,97898,97899\"]\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97920,97922,97921,97919,97915,97917,97916,97918\"]\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97936,97935,97934,97939,97937,97938,97933\"]\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97947,97945,97946,97944,97943,97941,97942,97948\"]\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97961,97959,97960,97958,97956,97954,97955,97957,97953,97951,97952\"]\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97964,97970,97968,97969,98020,97971,97967,97965,97966\"]\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97973,97981,97979,97980,97974,97977,97975,97976,97978\"]\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97990,97988,97989,97984,97987,97985,97986,97983\"]\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97996,97995,97994,97993\"]\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98004,98002,98003,98001,98007,98005,98006,98000,97999\"]\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.","status":"publish","parent":0,"modified":1551227077,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":2527},"headData":{"title":"Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland | KQED","description":"This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97802 http://ww2.kqed.org/bayareabites/?p=97802","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/14/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland/","disqusTitle":"Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/97802/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97903,97901,97902,97907,97906,97904,97905,97900,97898,97899","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\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>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97920,97922,97921,97919,97915,97917,97916,97918","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97936,97935,97934,97939,97937,97938,97933","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97947,97945,97946,97944,97943,97941,97942,97948","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97961,97959,97960,97958,97956,97954,97955,97957,97953,97951,97952","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97964,97970,97968,97969,98020,97971,97967,97965,97966","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97973,97981,97979,97980,97974,97977,97975,97976,97978","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97990,97988,97989,97984,97987,97985,97986,97983","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97996,97995,97994,97993","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98004,98002,98003,98001,98007,98005,98006,98000,97999","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97802/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland","authors":["5575"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_417","bayareabites_14632","bayareabites_14435","bayareabites_766","bayareabites_16325","bayareabites_16326","bayareabites_16328","bayareabites_16329","bayareabites_443","bayareabites_16327","bayareabites_8302","bayareabites_16324"],"featImg":"bayareabites_97901","label":"source_bayareabites_97802"},"bayareabites_96988":{"type":"posts","id":"bayareabites_96988","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96988","score":null,"sort":[1434482630000]},"guestAuthors":[],"slug":"why-scream-for-gelato-instead-of-ice-cream-heres-the-scoop","title":"Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop","publishDate":1434482630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Back in the day, this saying applied to pretty much everyone: \"I scream, you scream, we all scream for ice cream.\"\u003c/p>\n\u003cp>Nowadays, though, one friend is probably screaming for gelato, another for a vegan frozen dessert and yet someone else for sherbet.\u003c/p>\n\u003cp>But it's gelato, ice cream's Italian cousin, that's keeping more customers coming back. Gelato sales rose from $11 million in 2009 to an estimated $214 million in 2014, which has kept frozen dessert sales afloat, according to the market research firm Mintel.\u003c/p>\n\u003cp>Gelato has gained ground in part because it's novel, says Beth Bloom, an analyst at Mintel. And, because we tend to think of gelato as \"this special thing \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129545919\">made by artisans\u003c/a> in small, premium batches,\" she says.\u003c/p>\n\u003cp>But is gelato really all that different? I'll admit that whenever I take in a mouthful, I often wonder if I'm really just eating ice cream with an exotic name slapped on.\u003c/p>\n\u003cfigure id=\"attachment_96994\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/gelato.jpg\" alt=\"Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of <em>The Art of Gelato</em>. \" width=\"300\" height=\"224\" class=\"size-full wp-image-96994\">\u003cfigcaption class=\"wp-caption-text\">Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of \u003cem>The Art of Gelato\u003c/em>. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/marc_buehler/10292036713/in/photolist-gFtnWR-nDmNF-8cep67-r4NrDR-r4NrGM-qMnAXZ-t3Yew-scQBqT-8ceyps-5aRFif-4NnVCW-4NiHW2-81WpNu-2tbF9t-5qQTw9-gFvpmm-8R39ct-dcNW7Y-8o9XYq-6Lmctx-imWVX-9WF25Q-54V5Ek-6sxQWE-894rRs-GjfN3-GjfNd-897\">Marc Buehler/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are, in fact, quite different, \u003ca href=\"http://www.moranogelato.com/about\">Morgan Morano\u003c/a> assures me. She's the author of the new book \u003cem>The Art of Making Gelato, \u003c/em>and was classically trained in Italy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first thing you'll notice, she says, is that gelato is a lot creamier. It's smoother and silkier than its American counterpart. It's also denser, yet it has that elasticity and fluidity that you can't get with ice cream.\u003c/p>\n\u003cp>Another difference: \"the actual recipe and ingredients used,\" she says. Both contain cream, milk and sugar. Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. Gelato, on the other hand, has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they're in there, it's just for a bit of flavor.\u003c/p>\n\u003cp>With more cream comes more butterfat. The Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\">defines\u003c/a> ice cream as containing no less than 10 percent fat – though Morano says most ice cream tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat.\u003c/p>\n\u003cp>At the most basic level – the molecular level – any frozen dessert is a mix of water and fat molecules, according to a 2014 \u003ca href=\"https://www.youtube.com/watch?v=-rlapUkWCSM\">video\u003c/a> by the American Chemical Society. These molecules form crystals as the mixture freezes. And the longer it take for ice cream to freeze, the bigger the crystal, resulting in that crunchy mouthfeel.\u003c/p>\n\u003cp>https://youtu.be/-rlapUkWCSM\u003c/p>\n\u003cp>What the butterfat does, according to the ACS video, is keep ice crystals small by preventing water molecules from clumping together to form giant crystals. It also makes the mixture thick and heavy, which is why you can get a nice, round, firm scoop of ice cream. Scoops of gelato, on the other hand, are often soft fluid drifts.\u003c/p>\n\u003cp>But if fat is what makes the frozen treat creamy, how can gelato be creamier?\u003c/p>\n\u003cp>\"There is a lot less air churned into gelato than into American ice cream, [a process] known as overrun,\" Morano says. American ice cream can be up to 50 percent air. Air makes it soft and fluffy.\u003c/p>\n\u003cp>Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains. It's also why her recipes suggest using a gelato machine, which churns at a slower rate, rather than an ice cream maker.\u003c/p>\n\u003cp>Lower fat also means the flavors in gelato come out better, Morano argues. \"Butterfat coats your palate,\" she says, \"and if you have less of it you can taste the flavors more quickly.\"\u003c/p>\n\u003cp>It also helps that authentic Italian gelato is typically served at 7 to 12 degrees Fahrenheit, about 10 to 15 degrees warmer than ice cream. As the YouTube video explains, the cold numbs your tongue so you don't taste as much of that sugary sweetness in ice cream. Because gelato is served warmer, you also get more of the flavor's intensity.\u003c/p>\n\u003cp>With the trend of gelato on the rise, shops have been popping up and commercial ice cream companies like Breyers and Haagen-Daz have been quick to \u003ca href=\"http://adage.com/article/cmo-strategy/mamma-mia-americans-finally-embrace-gelato/293015/\">jump on\u003c/a> the bandwagon. But Morano says there's one way to tell if a cup of gelato is made the traditional way or if it's just ice cream in a fancy suit.\u003c/p>\n\u003cp>She says traditional gelato shouldn't be served with an ice cream scoop. Instead, you have to use a spade, which is flatter — like a spatula. \"Not only can you work gelato with the spade to soften it up, but there's a whole artistry,\" she says. \"That's why I love the spade, it's an amazing tool and when you're using it to scoop gelato, people love seeing that.\"\u003c/p>\n\u003cp>When it comes to actually eating gelato, she says one thing matters most: \"Eat it fresh.\"\u003c/p>\n\u003cp>\"When you make anything at home, it never tastes the same the next day,\" she says. \"These recipes in my book — they're meant to be consumed within 24 hours.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Ice cream's velvety Italian cousin is becoming one of America's favorite frozen desserts. It has less fat, but somehow tastes creamier and holds flavors better. So what's gelato's secret?","status":"publish","parent":0,"modified":1434482630,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":892},"headData":{"title":"Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop | KQED","description":"Ice cream's velvety Italian cousin is becoming one of America's favorite frozen desserts. It has less fat, but somehow tastes creamier and holds flavors better. So what's gelato's secret?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96988 http://ww2.kqed.org/bayareabites/?p=96988","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/16/why-scream-for-gelato-instead-of-ice-cream-heres-the-scoop/","disqusTitle":"Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop","nprByline":"Linda Poon, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"413223571","nprApiLink":"http://api.npr.org/query?id=413223571&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/16/413223571/why-scream-for-gelato-instead-of-ice-cream-heres-the-scoop?ft=nprml&f=413223571","nprRetrievedStory":"1","nprPubDate":"Tue, 16 Jun 2015 12:21:00 -0400","nprStoryDate":"Tue, 16 Jun 2015 09:01:00 -0400","nprLastModifiedDate":"Tue, 16 Jun 2015 12:21:08 -0400","path":"/bayareabites/96988/why-scream-for-gelato-instead-of-ice-cream-heres-the-scoop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in the day, this saying applied to pretty much everyone: \"I scream, you scream, we all scream for ice cream.\"\u003c/p>\n\u003cp>Nowadays, though, one friend is probably screaming for gelato, another for a vegan frozen dessert and yet someone else for sherbet.\u003c/p>\n\u003cp>But it's gelato, ice cream's Italian cousin, that's keeping more customers coming back. Gelato sales rose from $11 million in 2009 to an estimated $214 million in 2014, which has kept frozen dessert sales afloat, according to the market research firm Mintel.\u003c/p>\n\u003cp>Gelato has gained ground in part because it's novel, says Beth Bloom, an analyst at Mintel. And, because we tend to think of gelato as \"this special thing \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129545919\">made by artisans\u003c/a> in small, premium batches,\" she says.\u003c/p>\n\u003cp>But is gelato really all that different? I'll admit that whenever I take in a mouthful, I often wonder if I'm really just eating ice cream with an exotic name slapped on.\u003c/p>\n\u003cfigure id=\"attachment_96994\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/gelato.jpg\" alt=\"Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of <em>The Art of Gelato</em>. \" width=\"300\" height=\"224\" class=\"size-full wp-image-96994\">\u003cfigcaption class=\"wp-caption-text\">Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of \u003cem>The Art of Gelato\u003c/em>. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/marc_buehler/10292036713/in/photolist-gFtnWR-nDmNF-8cep67-r4NrDR-r4NrGM-qMnAXZ-t3Yew-scQBqT-8ceyps-5aRFif-4NnVCW-4NiHW2-81WpNu-2tbF9t-5qQTw9-gFvpmm-8R39ct-dcNW7Y-8o9XYq-6Lmctx-imWVX-9WF25Q-54V5Ek-6sxQWE-894rRs-GjfN3-GjfNd-897\">Marc Buehler/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are, in fact, quite different, \u003ca href=\"http://www.moranogelato.com/about\">Morgan Morano\u003c/a> assures me. She's the author of the new book \u003cem>The Art of Making Gelato, \u003c/em>and was classically trained in Italy.\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 first thing you'll notice, she says, is that gelato is a lot creamier. It's smoother and silkier than its American counterpart. It's also denser, yet it has that elasticity and fluidity that you can't get with ice cream.\u003c/p>\n\u003cp>Another difference: \"the actual recipe and ingredients used,\" she says. Both contain cream, milk and sugar. Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. Gelato, on the other hand, has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they're in there, it's just for a bit of flavor.\u003c/p>\n\u003cp>With more cream comes more butterfat. The Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\">defines\u003c/a> ice cream as containing no less than 10 percent fat – though Morano says most ice cream tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat.\u003c/p>\n\u003cp>At the most basic level – the molecular level – any frozen dessert is a mix of water and fat molecules, according to a 2014 \u003ca href=\"https://www.youtube.com/watch?v=-rlapUkWCSM\">video\u003c/a> by the American Chemical Society. These molecules form crystals as the mixture freezes. And the longer it take for ice cream to freeze, the bigger the crystal, resulting in that crunchy mouthfeel.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-rlapUkWCSM'\n title='//www.youtube.com/embed/-rlapUkWCSM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>What the butterfat does, according to the ACS video, is keep ice crystals small by preventing water molecules from clumping together to form giant crystals. It also makes the mixture thick and heavy, which is why you can get a nice, round, firm scoop of ice cream. Scoops of gelato, on the other hand, are often soft fluid drifts.\u003c/p>\n\u003cp>But if fat is what makes the frozen treat creamy, how can gelato be creamier?\u003c/p>\n\u003cp>\"There is a lot less air churned into gelato than into American ice cream, [a process] known as overrun,\" Morano says. American ice cream can be up to 50 percent air. Air makes it soft and fluffy.\u003c/p>\n\u003cp>Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains. It's also why her recipes suggest using a gelato machine, which churns at a slower rate, rather than an ice cream maker.\u003c/p>\n\u003cp>Lower fat also means the flavors in gelato come out better, Morano argues. \"Butterfat coats your palate,\" she says, \"and if you have less of it you can taste the flavors more quickly.\"\u003c/p>\n\u003cp>It also helps that authentic Italian gelato is typically served at 7 to 12 degrees Fahrenheit, about 10 to 15 degrees warmer than ice cream. As the YouTube video explains, the cold numbs your tongue so you don't taste as much of that sugary sweetness in ice cream. Because gelato is served warmer, you also get more of the flavor's intensity.\u003c/p>\n\u003cp>With the trend of gelato on the rise, shops have been popping up and commercial ice cream companies like Breyers and Haagen-Daz have been quick to \u003ca href=\"http://adage.com/article/cmo-strategy/mamma-mia-americans-finally-embrace-gelato/293015/\">jump on\u003c/a> the bandwagon. But Morano says there's one way to tell if a cup of gelato is made the traditional way or if it's just ice cream in a fancy suit.\u003c/p>\n\u003cp>She says traditional gelato shouldn't be served with an ice cream scoop. Instead, you have to use a spade, which is flatter — like a spatula. \"Not only can you work gelato with the spade to soften it up, but there's a whole artistry,\" she says. \"That's why I love the spade, it's an amazing tool and when you're using it to scoop gelato, people love seeing that.\"\u003c/p>\n\u003cp>When it comes to actually eating gelato, she says one thing matters most: \"Eat it fresh.\"\u003c/p>\n\u003cp>\"When you make anything at home, it never tastes the same the next day,\" she says. \"These recipes in my book — they're meant to be consumed within 24 hours.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96988/why-scream-for-gelato-instead-of-ice-cream-heres-the-scoop","authors":["byline_bayareabites_96988"],"categories":["bayareabites_1653","bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_1298","bayareabites_312","bayareabites_766"],"featImg":"bayareabites_96989","label":"bayareabites"},"bayareabites_81547":{"type":"posts","id":"bayareabites_81547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81547","score":null,"sort":[1399560899000]},"guestAuthors":[],"slug":"watch-check-please-bay-area-review-massimos-old-jerusalem-baker-street-bistro","title":"Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro","publishDate":1399560899,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 6 airs this eve, Thursday May 8, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=wUy9-9ZXZ-A]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Reviewed this week: an Italian Steakhouse in Fremont, a Mediterranean restaurant in San Francisco's Mission, and a French bistro in San Francisco's Cow Hollow. Host Leslie Sbrocco shares her tips about wines from Argentina. ","status":"publish","parent":0,"modified":1399651681,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":198},"headData":{"title":"Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro | KQED","description":"Reviewed this week: an Italian Steakhouse in Fremont, a Mediterranean restaurant in San Francisco's Mission, and a French bistro in San Francisco's Cow Hollow. Host Leslie Sbrocco shares her tips about wines from Argentina. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81547 http://blogs.kqed.org/bayareabites/?p=81547","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/08/watch-check-please-bay-area-review-massimos-old-jerusalem-baker-street-bistro/","disqusTitle":"Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro","path":"/bayareabites/81547/watch-check-please-bay-area-review-massimos-old-jerusalem-baker-street-bistro","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 6 airs this eve, Thursday May 8, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wUy9-9ZXZ-A'\n title='//www.youtube.com/embed/wUy9-9ZXZ-A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81547/watch-check-please-bay-area-review-massimos-old-jerusalem-baker-street-bistro","authors":["5014"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_13344","bayareabites_763","bayareabites_1942","bayareabites_959","bayareabites_766","bayareabites_867","bayareabites_13343","bayareabites_153","bayareabites_8822","bayareabites_13258","bayareabites_13345"],"featImg":"bayareabites_81553","label":"bayareabites"},"bayareabites_68873":{"type":"posts","id":"bayareabites_68873","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68873","score":null,"sort":[1377878776000]},"guestAuthors":[],"slug":"international-cuisine-5-favorite-bay-area-specialty-food-shops","title":"International Cuisine: 5 Favorite Bay Area Specialty Food Shops","publishDate":1377878776,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n","status":"publish","parent":0,"modified":1378054738,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1442},"headData":{"title":"International Cuisine: 5 Favorite Bay Area Specialty Food Shops | KQED","description":"Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68873 http://blogs.kqed.org/bayareabites/?p=68873","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/","disqusTitle":"International Cuisine: 5 Favorite Bay Area Specialty Food Shops","path":"/bayareabites/68873/international-cuisine-5-favorite-bay-area-specialty-food-shops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\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>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68873/international-cuisine-5-favorite-bay-area-specialty-food-shops","authors":["2451"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1927","bayareabites_90","bayareabites_61"],"tags":["bayareabites_14751","bayareabites_14773","bayareabites_12286","bayareabites_2433","bayareabites_766","bayareabites_335","bayareabites_1477","bayareabites_12287","bayareabites_9109","bayareabites_9836"],"featImg":"bayareabites_69209","label":"bayareabites"},"bayareabites_68903":{"type":"posts","id":"bayareabites_68903","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68903","score":null,"sort":[1377625891000]},"guestAuthors":[],"slug":"tortellini-the-dumpling-inspired-by-venus-navel","title":"Tortellini, The Dumpling Inspired By Venus' Navel","publishDate":1377625891,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus' belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.","status":"publish","parent":0,"modified":1377625891,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.npr.org/templates/event/embeddedVideo.php","//instagram.com/p/dhMNP7OIxz/embed/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1299},"headData":{"title":"Tortellini, The Dumpling Inspired By Venus' Navel | KQED","description":"Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus' belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68903 http://blogs.kqed.org/bayareabites/?p=68903","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/27/tortellini-the-dumpling-inspired-by-venus-navel/","disqusTitle":"Tortellini, The Dumpling Inspired By Venus' Navel","nprByline":"Sylvia Poggioli","nprStoryId":"210555719","nprApiLink":"http://api.npr.org/query?id=210555719&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel?ft=3&f=210555719","nprRetrievedStory":"1","nprPubDate":"Tue, 27 Aug 2013 12:37:00 -0400","nprStoryDate":"Tue, 27 Aug 2013 04:00:00 -0400","nprLastModifiedDate":"Tue, 27 Aug 2013 12:37:23 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_05.mp3?orgId=1&topicId=1128&ft=3&f=210555719","nprAudioM3u":"http://api.npr.org/m3u/1216006342-bfd0c1.m3u?orgId=1&topicId=1128&ft=3&f=210555719","path":"/bayareabites/68903/tortellini-the-dumpling-inspired-by-venus-navel","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_05.mp3?orgId=1&topicId=1128&ft=3&f=210555719","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_05.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\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 innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68903/tortellini-the-dumpling-inspired-by-venus-navel","authors":["byline_bayareabites_68903"],"categories":["bayareabites_752","bayareabites_2090","bayareabites_10916","bayareabites_34","bayareabites_12","bayareabites_61"],"tags":["bayareabites_1544","bayareabites_766","bayareabites_8646","bayareabites_11617","bayareabites_10921","bayareabites_12271","bayareabites_12270","bayareabites_12269"],"featImg":"bayareabites_68918","label":"bayareabites"},"bayareabites_68408":{"type":"posts","id":"bayareabites_68408","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68408","score":null,"sort":[1376932977000]},"guestAuthors":[],"slug":"first-look-descos-regional-italian-arrives-in-old-oakland","title":"First Look: Desco’s Regional Italian Arrives in Old Oakland","publishDate":1376932977,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Desco, run by Chef Donato Scotti, opens in Old Oakland, offering delicious regional Italian and an inviting atmosphere.","status":"publish","parent":0,"modified":1376932977,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1155},"headData":{"title":"First Look: Desco’s Regional Italian Arrives in Old Oakland | KQED","description":"Desco, run by Chef Donato Scotti, opens in Old Oakland, offering delicious regional Italian and an inviting atmosphere.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68408 http://blogs.kqed.org/bayareabites/?p=68408","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/19/first-look-descos-regional-italian-arrives-in-old-oakland/","disqusTitle":"First Look: Desco’s Regional Italian Arrives in Old Oakland","path":"/bayareabites/68408/first-look-descos-regional-italian-arrives-in-old-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\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>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68408/first-look-descos-regional-italian-arrives-in-old-oakland","authors":["5475"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_12093","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_12242","bayareabites_766","bayareabites_14757"],"featImg":"bayareabites_68539","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.","airtime":"SUN 3pm-4pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg","officialWebsiteLink":"https://www.npr.org/sections/money/","meta":{"site":"news","source":"npr"},"link":"/radio/program/planet-money","subscribe":{"npr":"https://rpb3r.app.goo.gl/M4f5","apple":"https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2","tuneIn":"https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/","rss":"https://feeds.npr.org/510289/podcast.xml"}},"politicalbreakdown":{"id":"politicalbreakdown","title":"Political Breakdown","tagline":"Politics from a personal perspective","info":"Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.","airtime":"THU 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Political Breakdown","officialWebsiteLink":"/podcasts/politicalbreakdown","meta":{"site":"radio","source":"kqed","order":"11"},"link":"/podcasts/politicalbreakdown","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx","npr":"https://www.npr.org/podcasts/572155894/political-breakdown","stitcher":"https://www.stitcher.com/podcast/kqed/political-breakdown","spotify":"https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN","rss":"https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"}},"pri-the-world":{"id":"pri-the-world","title":"PRI's The World: Latest Edition","info":"Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.","airtime":"MON-FRI 2pm-3pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pri.org/programs/the-world","meta":{"site":"news","source":"PRI"},"link":"/radio/program/pri-the-world","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/","rss":"http://feeds.feedburner.com/pri/theworld"}},"radiolab":{"id":"radiolab","title":"Radiolab","info":"A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.","airtime":"SUN 12am-1am, SAT 2pm-3pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/radiolab/","meta":{"site":"science","source":"WNYC"},"link":"/radio/program/radiolab","subscribe":{"apple":"https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2","tuneIn":"https://tunein.com/radio/RadioLab-p68032/","rss":"https://feeds.wnyc.org/radiolab"}},"reveal":{"id":"reveal","title":"Reveal","info":"Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. 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. The warmest, wittiest cocktail party - it's spirited and civil, brainy and boisterous, peppered with musical interludes. Fast paced and playful, it's the most fun you can have with language without getting your mouth washed out with soap. Our motto: It's not important to know the answers, it's important to like the answers!","airtime":"SUN 4pm-5pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Says-You-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.saysyouradio.com/","meta":{"site":"comedy","source":"Pipit and Finch"},"link":"/radio/program/says-you","subscribe":{"apple":"https://itunes.apple.com/us/podcast/says-you!/id1050199826","tuneIn":"https://tunein.com/radio/Says-You-p480/","rss":"https://saysyou.libsyn.com/rss"}},"science-friday":{"id":"science-friday","title":"Science Friday","info":"Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.","airtime":"FRI 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/science-friday","meta":{"site":"news","source":"npr"},"link":"/radio/program/science-friday","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Science-Friday-p394/","rss":"http://feeds.wnyc.org/science-friday"}},"science-podcast":{"id":"science-podcast","title":"KQED Science News","tagline":"From the lab, to your ears","info":"KQED Science explores science and environment news, trends, and events from the Bay Area and beyond.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Science-News-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"https://ww2.kqed.org/science/category/science-podcast/","meta":{"site":"science","source":"kqed","order":"17"},"link":"/science/category/science-podcast","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqed-science-news/id214663465","google":"https://podcasts.google.com/feed/aHR0cDovL2Jsb2dzLmtxZWQub3JnL3NjaWVuY2UvZmVlZC8","stitcher":"https://www.stitcher.com/podcast/kqed-science-news","rss":"https://ww2.kqed.org/science/category/science-podcast/feed/podcast"}},"selected-shorts":{"id":"selected-shorts","title":"Selected Shorts","info":"Spellbinding short stories by established and emerging writers take on a new life when they are performed by stars of the stage and screen.","airtime":"SAT 8pm-9pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Selected-Shorts-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pri.org/programs/selected-shorts","meta":{"site":"arts","source":"pri"},"link":"/radio/program/selected-shorts","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=253191824&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Selected-Shorts-p31792/","rss":"https://feeds.megaphone.fm/selectedshorts"}},"snap-judgment":{"id":"snap-judgment","title":"Snap Judgment","info":"Snap Judgment (Storytelling, with a BEAT) mixes real stories with killer beats to produce cinematic, dramatic, kick-ass radio. Snap’s raw, musical brand of storytelling dares listeners to see the world through the eyes of another. WNYC studios is the producer of leading podcasts including Radiolab, Freakonomics Radio, Note To Self, Here’s The Thing With Alec Baldwin, and more.","airtime":"SAT 1pm-2pm, 9pm-10pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/snapJudgement.jpg","officialWebsiteLink":"https://snapjudgment.org","meta":{"site":"arts","source":"WNYC"},"link":"/radio/program/snap-judgment","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=283657561&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Snap-Judgment-p243817/","rss":"https://feeds.feedburner.com/snapjudgment-wnyc"}},"soldout":{"id":"soldout","title":"SOLD OUT: Rethinking Housing in America","tagline":"A new future for housing","info":"Sold Out: Rethinking Housing in America","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Sold Out: Rethinking Housing in America","officialWebsiteLink":"/podcasts/soldout","meta":{"site":"news","source":"kqed","order":3},"link":"/podcasts/soldout","subscribe":{"npr":"https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing","apple":"https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937","rss":"https://feeds.megaphone.fm/soldout","spotify":"https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X","stitcher":"https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america","tunein":"https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA"}},"ted-radio-hour":{"id":"ted-radio-hour","title":"TED Radio Hour","info":"The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.","airtime":"SUN 3pm-4pm, SAT 10pm-11pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg","officialWebsiteLink":"https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22","meta":{"site":"news","source":"npr"},"link":"/radio/program/ted-radio-hour","subscribe":{"npr":"https://rpb3r.app.goo.gl/8vsS","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/TED-Radio-Hour-p418021/","rss":"https://feeds.npr.org/510298/podcast.xml"}},"tech-nation":{"id":"tech-nation","title":"Tech Nation Radio Podcast","info":"Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.","airtime":"FRI 10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://technation.podomatic.com/","meta":{"site":"science","source":"Tech Nation Media"},"link":"/radio/program/tech-nation","subscribe":{"rss":"https://technation.podomatic.com/rss2.xml"}},"thebay":{"id":"thebay","title":"The Bay","tagline":"Local news to keep you rooted","info":"Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED The Bay","officialWebsiteLink":"/podcasts/thebay","meta":{"site":"radio","source":"kqed","order":"6"},"link":"/podcasts/thebay","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-bay/id1350043452","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3","npr":"https://www.npr.org/podcasts/586725995/the-bay","stitcher":"https://www.stitcher.com/podcast/kqed/the-bay","spotify":"https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ","rss":"https://feeds.megaphone.fm/KQINC8259786327"}},"californiareport":{"id":"californiareport","title":"The California Report","tagline":"California, day by day","info":"KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The California Report","officialWebsiteLink":"/californiareport","meta":{"site":"news","source":"kqed","order":"9"},"link":"/californiareport","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz","npr":"https://www.npr.org/podcasts/432285393/the-california-report","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838","rss":"https://ww2.kqed.org/news/tag/tcram/feed/podcast"}},"californiareportmagazine":{"id":"californiareportmagazine","title":"The California Report Magazine","tagline":"Your state, your stories","info":"Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.","airtime":"FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/californiareportmagazine","meta":{"site":"news","source":"kqed","order":"10"},"link":"/californiareportmagazine","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz","npr":"https://www.npr.org/podcasts/564733126/the-california-report-magazine","stitcher":"https://www.stitcher.com/podcast/kqed/the-california-report-magazine","rss":"https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"}},"theleap":{"id":"theleap","title":"The Leap","tagline":"What if you closed your eyes, and jumped?","info":"Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The Leap","officialWebsiteLink":"/podcasts/theleap","meta":{"site":"news","source":"kqed","order":"14"},"link":"/podcasts/theleap","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-leap/id1046668171","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2","npr":"https://www.npr.org/podcasts/447248267/the-leap","stitcher":"https://www.stitcher.com/podcast/kqed/the-leap","spotify":"https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U","rss":"https://ww2.kqed.org/news/programs/the-leap/feed/podcast"}},"masters-of-scale":{"id":"masters-of-scale","title":"Masters of Scale","info":"Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.","airtime":"Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://mastersofscale.com/","meta":{"site":"radio","source":"WaitWhat"},"link":"/radio/program/masters-of-scale","subscribe":{"apple":"http://mastersofscale.app.link/","rss":"https://rss.art19.com/masters-of-scale"}},"the-moth-radio-hour":{"id":"the-moth-radio-hour","title":"The Moth Radio Hour","info":"Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.","airtime":"SAT 8pm-9pm and SUN 11am-12pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg","officialWebsiteLink":"https://themoth.org/","meta":{"site":"arts","source":"prx"},"link":"/radio/program/the-moth-radio-hour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2","tuneIn":"https://tunein.com/radio/The-Moth-p273888/","rss":"http://feeds.themoth.org/themothpodcast"}},"the-new-yorker-radio-hour":{"id":"the-new-yorker-radio-hour","title":"The New Yorker Radio Hour","info":"The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.","airtime":"SAT 10am-11am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/tnyradiohour","meta":{"site":"arts","source":"WNYC"},"link":"/radio/program/the-new-yorker-radio-hour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1050430296","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/","rss":"https://feeds.feedburner.com/newyorkerradiohour"}},"the-takeaway":{"id":"the-takeaway","title":"The Takeaway","info":"The Takeaway is produced in partnership with its national audience. It delivers perspective and analysis to help us better understand the day’s news. Be a part of the American conversation on-air and online.","airtime":"MON-THU 12pm-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Takeaway-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/takeaway","meta":{"site":"news","source":"WNYC"},"link":"/radio/program/the-takeaway","subscribe":{"apple":"https://itunes.apple.com/us/podcast/the-takeaway/id363143310?mt=2","tuneIn":"http://tunein.com/radio/The-Takeaway-p150731/","rss":"https://feeds.feedburner.com/takeawaypodcast"}},"this-american-life":{"id":"this-american-life","title":"This American Life","info":"This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.","airtime":"SAT 12pm-1pm, 7pm-8pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png","officialWebsiteLink":"https://www.thisamericanlife.org/","meta":{"site":"news","source":"wbez"},"link":"/radio/program/this-american-life","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory","rss":"https://www.thisamericanlife.org/podcast/rss.xml"}},"truthbetold":{"id":"truthbetold","title":"Truth Be Told","tagline":"Advice by and for people of color","info":"We’re the friend you call after a long day, the one who gets it. Through wisdom from some of the greatest thinkers of our time, host Tonya Mosley explores what it means to grow and thrive as a Black person in America, while discovering new ways of being that serve as a portal to more love, more healing, and more joy.","airtime":"","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Truth-Be-Told-Podcast-Tile-360x360-1.jpg","imageAlt":"KQED Truth Be Told with Tonya Mosley","officialWebsiteLink":"https://www.kqed.ord/podcasts/truthbetold","meta":{"site":"news","source":"npr","order":"12"},"link":"/podcasts/truthbetold","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/truth-be-told/id1462216572","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS90cnV0aC1iZS10b2xkLXBvZGNhc3QvZmVlZA","npr":"https://www.npr.org/podcasts/719210818/truth-be-told","stitcher":"https://www.stitcher.com/s?fid=398170&refid=stpr","spotify":"https://open.spotify.com/show/587DhwTBxke6uvfwDfaV5N"}},"wait-wait-dont-tell-me":{"id":"wait-wait-dont-tell-me","title":"Wait Wait... Don't Tell Me!","info":"Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.","airtime":"SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/wait-wait-dont-tell-me/","meta":{"site":"news","source":"npr"},"link":"/radio/program/wait-wait-dont-tell-me","subscribe":{"npr":"https://rpb3r.app.goo.gl/Xogv","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/","rss":"https://feeds.npr.org/344098539/podcast.xml"}},"washington-week":{"id":"washington-week","title":"Washington Week","info":"For 50 years, Washington Week has been the most intelligent and up to date conversation about the most important news stories of the week. Washington Week is the longest-running news and public affairs program on PBS and features journalists -- not pundits -- lending insight and perspective to the week's important news stories.","airtime":"SAT 1:30am-2am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/washington-week.jpg","officialWebsiteLink":"http://www.pbs.org/weta/washingtonweek/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/washington-week","subscribe":{"apple":"https://itunes.apple.com/us/podcast/washington-week-audio-pbs/id83324702?mt=2","tuneIn":"https://tunein.com/podcasts/Current-Affairs/Washington-Week-p693/","rss":"http://feeds.pbs.org/pbs/weta/washingtonweek-audio"}},"weekend-edition-saturday":{"id":"weekend-edition-saturday","title":"Weekend Edition Saturday","info":"Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.","airtime":"SAT 5am-10am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/weekend-edition-saturday/","meta":{"site":"news","source":"npr"},"link":"/radio/program/weekend-edition-saturday"},"weekend-edition-sunday":{"id":"weekend-edition-sunday","title":"Weekend Edition Sunday","info":"Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.","airtime":"SUN 5am-10am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/weekend-edition-sunday/","meta":{"site":"news","source":"npr"},"link":"/radio/program/weekend-edition-sunday"},"world-affairs":{"id":"world-affairs","title":"World Affairs","info":"The world as we knew it is undergoing a rapid transformation…so what's next? Welcome to WorldAffairs, your guide to a changing world. We give you the context you need to navigate across borders and ideologies. Through sound-rich stories and in-depth interviews, we break down what it means to be a global citizen on a hot, crowded planet. Our hosts, Ray Suarez, Teresa Cotsirilos and Philip Yun help you make sense of an uncertain world, one story at a time.","airtime":"MON 10pm, TUE 1am, SAT 3am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/World-Affairs-Podcast-Tile-360x360-1.jpg ","officialWebsiteLink":"https://www.worldaffairs.org/","meta":{"site":"news","source":"World Affairs"},"link":"/radio/program/world-affairs","subscribe":{"apple":"https://itunes.apple.com/us/podcast/world-affairs/id101215657?mt=2","tuneIn":"https://tunein.com/radio/WorldAffairs-p1665/","rss":"https://worldaffairs.libsyn.com/rss"}},"on-shifting-ground":{"id":"on-shifting-ground","title":"On Shifting Ground with Ray Suarez","info":"Geopolitical turmoil. A warming planet. Authoritarians on the rise. We live in a chaotic world that’s rapidly shifting around us. “On Shifting Ground with Ray Suarez” explores international fault lines and how they impact us all. Each week, NPR veteran Ray Suarez hosts conversations with journalists, leaders and policy experts to help us read between the headlines – and give us hope for human resilience.","airtime":"MON 10pm, TUE 1am, SAT 3am","imageSrc":"https://ww2.kqed.org/app/uploads/2022/12/onshiftingground-600x600-1.png","officialWebsiteLink":"https://worldaffairs.org/radio-podcast/","meta":{"site":"news","source":"On Shifting Ground"},"link":"/radio/program/on-shifting-ground","subscribe":{"apple":"https://podcasts.apple.com/ie/podcast/on-shifting-ground/id101215657","rss":"https://feeds.libsyn.com/36668/rss"}},"hidden-brain":{"id":"hidden-brain","title":"Hidden Brain","info":"Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg","officialWebsiteLink":"https://www.npr.org/series/423302056/hidden-brain","airtime":"SUN 7pm-8pm","meta":{"site":"news","source":"NPR"},"link":"/radio/program/hidden-brain","subscribe":{"apple":"https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2","tuneIn":"https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/","rss":"https://feeds.npr.org/510308/podcast.xml"}},"city-arts":{"id":"city-arts","title":"City Arts & Lectures","info":"A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg","officialWebsiteLink":"https://www.cityarts.net/","airtime":"SUN 1pm-2pm, TUE 10pm, WED 1am","meta":{"site":"news","source":"City Arts & Lectures"},"link":"https://www.cityarts.net","subscribe":{"tuneIn":"https://tunein.com/radio/City-Arts-and-Lectures-p692/","rss":"https://www.cityarts.net/feed/"}},"white-lies":{"id":"white-lies","title":"White Lies","info":"In 1965, Rev. James Reeb was murdered in Selma, Alabama. Three men were tried and acquitted, but no one was ever held to account. Fifty years later, two journalists from Alabama return to the city where it happened, expose the lies that kept the murder from being solved and uncover a story about guilt and memory that says as much about America today as it does about the past.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/White-Lies-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/podcasts/510343/white-lies","meta":{"site":"news","source":"npr"},"link":"/radio/program/white-lies","subscribe":{"npr":"https://rpb3r.app.goo.gl/whitelies","apple":"https://podcasts.apple.com/podcast/id1462650519?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM0My9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/12yZ2j8vxqhc0QZyRES3ft?si=LfWYEK6URA63hueKVxRLAw","rss":"https://feeds.npr.org/510343/podcast.xml"}},"rightnowish":{"id":"rightnowish","title":"Rightnowish","tagline":"Art is where you find it","info":"Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg","imageAlt":"KQED Rightnowish with Pendarvis Harshaw","officialWebsiteLink":"/podcasts/rightnowish","meta":{"site":"arts","source":"kqed","order":"5"},"link":"/podcasts/rightnowish","subscribe":{"npr":"https://www.npr.org/podcasts/721590300/rightnowish","rss":"https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast","apple":"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648","stitcher":"https://www.stitcher.com/podcast/kqed/rightnowish","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4","spotify":"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"}},"jerrybrown":{"id":"jerrybrown","title":"The Political Mind of Jerry Brown","tagline":"Lessons from a lifetime in politics","info":"The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The Political Mind of Jerry Brown","officialWebsiteLink":"/podcasts/jerrybrown","meta":{"site":"news","source":"kqed","order":"16"},"link":"/podcasts/jerrybrown","subscribe":{"npr":"https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown","apple":"https://itunes.apple.com/us/podcast/id1492194549","rss":"https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/","tuneIn":"http://tun.in/pjGcK","stitcher":"https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown","spotify":"https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9zZXJpZXMvamVycnlicm93bi9mZWVkL3BvZGNhc3Qv"}},"the-splendid-table":{"id":"the-splendid-table","title":"The Splendid Table","info":"\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.splendidtable.org/","airtime":"SUN 10-11 pm","meta":{"site":"radio","source":"npr"},"link":"/radio/program/the-splendid-table"}},"racesReducer":{"5921":{"id":"5921","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 7","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":158422,"precinctsReportPercentage":98.97,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Doris Matsui","candidateIncumbent":true,"candidateParty":"D","voteCount":89456,"isWinner":true},{"candidateName":"Tom Silva","candidateIncumbent":false,"candidateParty":"R","voteCount":48920,"isWinner":true},{"candidateName":"David Mandel","candidateIncumbent":false,"candidateParty":"D","voteCount":20046,"isWinner":false}],"winnerDateTime":"2024-03-09T01:00:38.194Z"},"5922":{"id":"5922","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 8","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Rudy Recile","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"John Garamendi","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5924":{"id":"5924","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 10","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":185034,"precinctsReportPercentage":99.07,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Mark DeSaulnier","candidateIncumbent":true,"candidateParty":"D","voteCount":121265,"isWinner":true},{"candidateName":"Katherine Piccinini","candidateIncumbent":false,"candidateParty":"R","voteCount":34883,"isWinner":true},{"candidateName":"Nolan Chen","candidateIncumbent":false,"candidateParty":"R","voteCount":19459,"isWinner":false},{"candidateName":"Joe Sweeney","candidateIncumbent":false,"candidateParty":"NPP","voteCount":7606,"isWinner":false},{"candidateName":"Mohamed Elsherbini","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1821,"isWinner":false}],"winnerDateTime":"2024-03-09T01:02:32.415Z"},"5926":{"id":"5926","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 12","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":153801,"precinctsReportPercentage":98.88,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Lateefah Simon","candidateIncumbent":false,"candidateParty":"D","voteCount":85905,"isWinner":true},{"candidateName":"Jennifer Tran","candidateIncumbent":false,"candidateParty":"D","voteCount":22964,"isWinner":true},{"candidateName":"Tony Daysog","candidateIncumbent":false,"candidateParty":"D","voteCount":17197,"isWinner":false},{"candidateName":"Stephen Slauson","candidateIncumbent":false,"candidateParty":"R","voteCount":9699,"isWinner":false},{"candidateName":"Glenn Kaplan","candidateIncumbent":false,"candidateParty":"D","voteCount":6785,"isWinner":false},{"candidateName":"Eric Wilson","candidateIncumbent":false,"candidateParty":"D","voteCount":4243,"isWinner":false},{"candidateName":"Abdur Sikder","candidateIncumbent":false,"candidateParty":"D","voteCount":2847,"isWinner":false},{"candidateName":"Ned Nuerge","candidateIncumbent":false,"candidateParty":"R","voteCount":2532,"isWinner":false},{"candidateName":"Andre Todd","candidateIncumbent":false,"candidateParty":"D","voteCount":1629,"isWinner":false}],"winnerDateTime":"2024-03-16T00:22:36.062Z"},"5928":{"id":"5928","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 14","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":125831,"precinctsReportPercentage":99.14,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Eric Swalwell","candidateIncumbent":true,"candidateParty":"D","voteCount":83989,"isWinner":true},{"candidateName":"Vin Kruttiventi","candidateIncumbent":false,"candidateParty":"R","voteCount":22106,"isWinner":true},{"candidateName":"Alison Hayden","candidateIncumbent":false,"candidateParty":"R","voteCount":11928,"isWinner":false},{"candidateName":"Luis Reynoso","candidateIncumbent":false,"candidateParty":"R","voteCount":7808,"isWinner":false}],"winnerDateTime":"2024-03-12T00:51:36.366Z"},"5930":{"id":"5930","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 16","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":182135,"precinctsReportPercentage":98.91,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"April 3, 2024","timeUpdated":"3:04 PM","source":"AP","candidates":[{"candidateName":"Sam Liccardo","candidateIncumbent":false,"candidateParty":"D","voteCount":38489,"isWinner":true},{"candidateName":"Evan Low","candidateIncumbent":false,"candidateParty":"D","voteCount":30249,"isWinner":false},{"candidateName":"Joe Simitian","candidateIncumbent":false,"candidateParty":"D","voteCount":30249,"isWinner":false},{"candidateName":"Peter Ohtaki","candidateIncumbent":false,"candidateParty":"R","voteCount":23275,"isWinner":false},{"candidateName":"Peter Dixon","candidateIncumbent":false,"candidateParty":"D","voteCount":14673,"isWinner":false},{"candidateName":"Rishi Kumar","candidateIncumbent":false,"candidateParty":"D","voteCount":12377,"isWinner":false},{"candidateName":"Karl Ryan","candidateIncumbent":false,"candidateParty":"R","voteCount":11557,"isWinner":false},{"candidateName":"Julie Lythcott-Haims","candidateIncumbent":false,"candidateParty":"D","voteCount":11383,"isWinner":false},{"candidateName":"Ahmed Mostafa","candidateIncumbent":false,"candidateParty":"D","voteCount":5811,"isWinner":false},{"candidateName":"Greg Tanaka","candidateIncumbent":false,"candidateParty":"D","voteCount":2421,"isWinner":false},{"candidateName":"Joby Bernstein","candidateIncumbent":false,"candidateParty":"D","voteCount":1651,"isWinner":false}],"winnerDateTime":"2024-03-12T00:32:05.002Z"},"5931":{"id":"5931","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 17","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":117534,"precinctsReportPercentage":98.92,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Ro Khanna","candidateIncumbent":true,"candidateParty":"D","voteCount":73941,"isWinner":true},{"candidateName":"Anita Chen","candidateIncumbent":false,"candidateParty":"R","voteCount":31539,"isWinner":true},{"candidateName":"Ritesh Tandon","candidateIncumbent":false,"candidateParty":"D","voteCount":5728,"isWinner":false},{"candidateName":"Mario Ramirez","candidateIncumbent":false,"candidateParty":"D","voteCount":4491,"isWinner":false},{"candidateName":"Joe Dehn","candidateIncumbent":false,"candidateParty":"Lib","voteCount":1835,"isWinner":false}],"winnerDateTime":"2024-03-08T01:50:53.956Z"},"5932":{"id":"5932","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 18","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":96302,"precinctsReportPercentage":98.93,"eevp":98.83,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Zoe Lofgren","candidateIncumbent":true,"candidateParty":"D","voteCount":49323,"isWinner":true},{"candidateName":"Peter Hernandez","candidateIncumbent":false,"candidateParty":"R","voteCount":31622,"isWinner":true},{"candidateName":"Charlene Nijmeh","candidateIncumbent":false,"candidateParty":"D","voteCount":10614,"isWinner":false},{"candidateName":"Lawrence Milan","candidateIncumbent":false,"candidateParty":"D","voteCount":2712,"isWinner":false},{"candidateName":"Luele Kifle","candidateIncumbent":false,"candidateParty":"D","voteCount":2031,"isWinner":false}],"winnerDateTime":"2024-03-12T00:26:02.706Z"},"5963":{"id":"5963","type":"apRace","location":"State of California","raceName":"State House, District 2","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":139085,"precinctsReportPercentage":98.62,"eevp":98.6,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Michael Greer","candidateIncumbent":false,"candidateParty":"R","voteCount":38079,"isWinner":true},{"candidateName":"Chris Rogers","candidateIncumbent":false,"candidateParty":"D","voteCount":27126,"isWinner":true},{"candidateName":"Rusty Hicks","candidateIncumbent":false,"candidateParty":"D","voteCount":25615,"isWinner":false},{"candidateName":"Ariel Kelley","candidateIncumbent":false,"candidateParty":"D","voteCount":19483,"isWinner":false},{"candidateName":"Frankie Myers","candidateIncumbent":false,"candidateParty":"D","voteCount":17694,"isWinner":false},{"candidateName":"Ted Williams","candidateIncumbent":false,"candidateParty":"D","voteCount":9550,"isWinner":false},{"candidateName":"Cynthia Click","candidateIncumbent":false,"candidateParty":"D","voteCount":1538,"isWinner":false}],"winnerDateTime":"2024-03-22T21:38:36.711Z"},"5972":{"id":"5972","type":"apRace","location":"State of California","raceName":"State House, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":99775,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Lori Wilson","candidateIncumbent":true,"candidateParty":"D","voteCount":50085,"isWinner":true},{"candidateName":"Dave Ennis","candidateIncumbent":false,"candidateParty":"R","voteCount":26074,"isWinner":true},{"candidateName":"Wanda Wallis","candidateIncumbent":false,"candidateParty":"R","voteCount":14638,"isWinner":false},{"candidateName":"Jeffrey Flack","candidateIncumbent":false,"candidateParty":"D","voteCount":8978,"isWinner":false}],"winnerDateTime":"2024-03-08T02:01:24.524Z"},"5973":{"id":"5973","type":"apRace","location":"State of California","raceName":"State House, District 12","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":143532,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:38 PM","source":"AP","candidates":[{"candidateName":"Damon Connolly","candidateIncumbent":true,"candidateParty":"D","voteCount":111275,"isWinner":true},{"candidateName":"Andy Podshadley","candidateIncumbent":false,"candidateParty":"R","voteCount":17240,"isWinner":true},{"candidateName":"Eryn Cervantes","candidateIncumbent":false,"candidateParty":"R","voteCount":15017,"isWinner":false}],"winnerDateTime":"2024-03-21T00:25:32.262Z"},"5975":{"id":"5975","type":"apRace","location":"State of California","raceName":"State House, District 14","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":106997,"precinctsReportPercentage":99.06,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Buffy Wicks","candidateIncumbent":true,"candidateParty":"D","voteCount":78678,"isWinner":true},{"candidateName":"Margot Smith","candidateIncumbent":false,"candidateParty":"D","voteCount":18251,"isWinner":true},{"candidateName":"Utkarsh Jain","candidateIncumbent":false,"candidateParty":"R","voteCount":10068,"isWinner":false}],"winnerDateTime":"2024-03-15T01:30:34.539Z"},"5976":{"id":"5976","type":"apRace","location":"State of California","raceName":"State House, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":97144,"precinctsReportPercentage":98.98,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Sonia Ledo","candidateIncumbent":false,"candidateParty":"R","voteCount":30946,"isWinner":true},{"candidateName":"Anamarie Farias","candidateIncumbent":false,"candidateParty":"D","voteCount":29512,"isWinner":true},{"candidateName":"Monica Wilson","candidateIncumbent":false,"candidateParty":"D","voteCount":24775,"isWinner":false},{"candidateName":"Karen Mitchoff","candidateIncumbent":false,"candidateParty":"D","voteCount":11911,"isWinner":false}],"winnerDateTime":"2024-03-14T00:19:38.858Z"},"5977":{"id":"5977","type":"apRace","location":"State of California","raceName":"State House, District 16","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Joseph Rubay","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Rebecca Bauer-Kahan","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5978":{"id":"5978","type":"apRace","location":"State of California","raceName":"State House, District 17","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":111003,"precinctsReportPercentage":98.99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"8:25 AM","source":"AP","candidates":[{"candidateName":"Matt Haney","candidateIncumbent":true,"candidateParty":"D","voteCount":90915,"isWinner":true},{"candidateName":"Manuel Noris-Barrera","candidateIncumbent":false,"candidateParty":"R","voteCount":13843,"isWinner":true},{"candidateName":"Otto Duke","candidateIncumbent":false,"candidateParty":"D","voteCount":6245,"isWinner":false}],"winnerDateTime":"2024-03-12T00:36:19.697Z"},"5979":{"id":"5979","type":"apRace","location":"State of California","raceName":"State House, District 18","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":86008,"precinctsReportPercentage":99.1,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Mia Bonta","candidateIncumbent":true,"candidateParty":"D","voteCount":73040,"isWinner":true},{"candidateName":"Andre Sandford","candidateIncumbent":false,"candidateParty":"AIP","voteCount":4575,"isWinner":false},{"candidateName":"Mindy Pechenuk","candidateIncumbent":false,"candidateParty":"R","voteCount":4389,"isWinner":false},{"candidateName":"Cheyenne Kenney","candidateIncumbent":false,"candidateParty":"R","voteCount":4004,"isWinner":false}],"winnerDateTime":"2024-03-06T08:03:23.729Z"},"5980":{"id":"5980","type":"apRace","location":"State of California","raceName":"State House, District 19","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":113959,"precinctsReportPercentage":98.8,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Catherine Stefani","candidateIncumbent":false,"candidateParty":"D","voteCount":64960,"isWinner":true},{"candidateName":"David Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":33035,"isWinner":true},{"candidateName":"Nadia Flamenco","candidateIncumbent":false,"candidateParty":"R","voteCount":8335,"isWinner":false},{"candidateName":"Arjun Sodhani","candidateIncumbent":false,"candidateParty":"R","voteCount":7629,"isWinner":false}],"winnerDateTime":"2024-03-11T23:50:23.109Z"},"5981":{"id":"5981","type":"apRace","location":"State of California","raceName":"State House, District 20","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:36 PM","source":"AP","candidates":[{"candidateName":"Liz Ortega","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5982":{"id":"5982","type":"apRace","location":"State of California","raceName":"State House, District 21","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Mark Gilham","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Diane Papan","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5984":{"id":"5984","type":"apRace","location":"State of California","raceName":"State House, District 23","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":116963,"precinctsReportPercentage":98.91,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Marc Berman","candidateIncumbent":true,"candidateParty":"D","voteCount":67106,"isWinner":true},{"candidateName":"Lydia Kou","candidateIncumbent":false,"candidateParty":"D","voteCount":23699,"isWinner":true},{"candidateName":"Gus Mattammal","candidateIncumbent":false,"candidateParty":"R","voteCount":13277,"isWinner":false},{"candidateName":"Allan Marson","candidateIncumbent":false,"candidateParty":"R","voteCount":12881,"isWinner":false}],"winnerDateTime":"2024-03-12T01:13:06.280Z"},"5987":{"id":"5987","type":"apRace","location":"State of California","raceName":"State House, District 26","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":72753,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Patrick Ahrens","candidateIncumbent":false,"candidateParty":"D","voteCount":25036,"isWinner":true},{"candidateName":"Tara Sreekrishnan","candidateIncumbent":false,"candidateParty":"D","voteCount":19600,"isWinner":true},{"candidateName":"Sophie Song","candidateIncumbent":false,"candidateParty":"R","voteCount":15954,"isWinner":false},{"candidateName":"Omar Din","candidateIncumbent":false,"candidateParty":"D","voteCount":8772,"isWinner":false},{"candidateName":"Bob Goodwyn","candidateIncumbent":false,"candidateParty":"Lib","voteCount":2170,"isWinner":false},{"candidateName":"Ashish Garg","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1221,"isWinner":false}],"winnerDateTime":"2024-03-13T21:06:29.070Z"},"5989":{"id":"5989","type":"apRace","location":"State of California","raceName":"State House, District 28","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Gail Pellerin","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Liz Lawler","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6010":{"id":"6010","type":"apRace","location":"State of California","raceName":"State House, District 49","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:36 PM","source":"AP","candidates":[{"candidateName":"Mike Fong","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Long Liu","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6018":{"id":"6018","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 2","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":229348,"precinctsReportPercentage":99.05,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:38 PM","source":"AP","candidates":[{"candidateName":"Jared Huffman","candidateIncumbent":true,"candidateParty":"D","voteCount":169005,"isWinner":true},{"candidateName":"Chris Coulombe","candidateIncumbent":false,"candidateParty":"R","voteCount":37372,"isWinner":true},{"candidateName":"Tief Gibbs","candidateIncumbent":false,"candidateParty":"R","voteCount":18437,"isWinner":false},{"candidateName":"Jolian Kangas","candidateIncumbent":false,"candidateParty":"NPP","voteCount":3166,"isWinner":false},{"candidateName":"Jason Brisendine","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1368,"isWinner":false}],"winnerDateTime":"2024-03-12T00:46:10.103Z"},"6020":{"id":"6020","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":187640,"precinctsReportPercentage":96.32,"eevp":96.36,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Mike Thompson","candidateIncumbent":true,"candidateParty":"D","voteCount":118147,"isWinner":true},{"candidateName":"John Munn","candidateIncumbent":false,"candidateParty":"R","voteCount":56232,"isWinner":true},{"candidateName":"Andrew Engdahl","candidateIncumbent":false,"candidateParty":"D","voteCount":11202,"isWinner":false},{"candidateName":"Niket Patwardhan","candidateIncumbent":false,"candidateParty":"NPP","voteCount":2059,"isWinner":false}],"winnerDateTime":"2024-03-07T00:30:57.980Z"},"6025":{"id":"6025","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 9","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":121271,"precinctsReportPercentage":99.17,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Josh Harder","candidateIncumbent":true,"candidateParty":"D","voteCount":60396,"isWinner":true},{"candidateName":"Kevin Lincoln","candidateIncumbent":false,"candidateParty":"R","voteCount":36346,"isWinner":true},{"candidateName":"John McBride","candidateIncumbent":false,"candidateParty":"R","voteCount":15525,"isWinner":false},{"candidateName":"Khalid Jafri","candidateIncumbent":false,"candidateParty":"R","voteCount":9004,"isWinner":false}],"winnerDateTime":"2024-03-12T00:49:44.113Z"},"6031":{"id":"6031","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Anna Kramer","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Kevin Mullin","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6035":{"id":"6035","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 19","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":203670,"precinctsReportPercentage":99.11,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Jimmy Panetta","candidateIncumbent":true,"candidateParty":"D","voteCount":132540,"isWinner":true},{"candidateName":"Jason Anderson","candidateIncumbent":false,"candidateParty":"R","voteCount":58120,"isWinner":true},{"candidateName":"Sean Dougherty","candidateIncumbent":false,"candidateParty":"Grn","voteCount":13010,"isWinner":false}],"winnerDateTime":"2024-03-07T00:23:46.779Z"},"6066":{"id":"6066","type":"apRace","location":"State of California","raceName":"State House, District 3","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Jamie Gallagher","candidateIncumbent":true,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Aaron Draper","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6067":{"id":"6067","type":"apRace","location":"State of California","raceName":"State House, District 4","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Cecilia Aguiar-Curry","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6087":{"id":"6087","type":"apRace","location":"State of California","raceName":"State House, District 24","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":66643,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Alex Lee","candidateIncumbent":true,"candidateParty":"D","voteCount":45544,"isWinner":true},{"candidateName":"Bob Brunton","candidateIncumbent":false,"candidateParty":"R","voteCount":14951,"isWinner":true},{"candidateName":"Marti Souza","candidateIncumbent":false,"candidateParty":"R","voteCount":6148,"isWinner":false}],"winnerDateTime":"2024-03-14T23:23:49.770Z"},"6088":{"id":"6088","type":"apRace","location":"State of California","raceName":"State House, District 25","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":69560,"precinctsReportPercentage":99.31,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Ash Kalra","candidateIncumbent":true,"candidateParty":"D","voteCount":35821,"isWinner":true},{"candidateName":"Ted Stroll","candidateIncumbent":false,"candidateParty":"R","voteCount":18255,"isWinner":true},{"candidateName":"Lan Ngo","candidateIncumbent":false,"candidateParty":"D","voteCount":15484,"isWinner":false}],"winnerDateTime":"2024-03-14T02:40:57.200Z"},"6092":{"id":"6092","type":"apRace","location":"State of California","raceName":"State House, District 29","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Robert Rivas","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"J.W. Paine","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6223":{"id":"6223","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 46","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:16 PM","source":"AP","candidates":[{"candidateName":"Lou Correa","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"David Pan","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6530":{"id":"6530","type":"apRace","location":"State of California","raceName":"State Senate, District 3","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":222193,"precinctsReportPercentage":98.99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Thom Bogue","candidateIncumbent":false,"candidateParty":"R","voteCount":61776,"isWinner":true},{"candidateName":"Christopher Cabaldon","candidateIncumbent":false,"candidateParty":"D","voteCount":59041,"isWinner":true},{"candidateName":"Rozzana Verder-Aliga","candidateIncumbent":false,"candidateParty":"D","voteCount":45546,"isWinner":false},{"candidateName":"Jackie Elward","candidateIncumbent":false,"candidateParty":"D","voteCount":41127,"isWinner":false},{"candidateName":"Jimih Jones","candidateIncumbent":false,"candidateParty":"R","voteCount":14703,"isWinner":false}],"winnerDateTime":"2024-03-15T01:24:31.539Z"},"6531":{"id":"6531","type":"apRace","location":"State of California","raceName":"State Senate, District 5","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":171623,"precinctsReportPercentage":99.09,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Jim Shoemaker","candidateIncumbent":false,"candidateParty":"R","voteCount":74935,"isWinner":true},{"candidateName":"Jerry McNerney","candidateIncumbent":false,"candidateParty":"D","voteCount":57040,"isWinner":true},{"candidateName":"Carlos Villapudua","candidateIncumbent":false,"candidateParty":"D","voteCount":39648,"isWinner":false}],"winnerDateTime":"2024-03-13T20:07:46.382Z"},"6532":{"id":"6532","type":"apRace","location":"State of California","raceName":"State Senate, District 7","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":192446,"precinctsReportPercentage":98.72,"eevp":98.78,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Jesse Arreguín","candidateIncumbent":false,"candidateParty":"D","voteCount":61837,"isWinner":true},{"candidateName":"Jovanka Beckles","candidateIncumbent":false,"candidateParty":"D","voteCount":34025,"isWinner":true},{"candidateName":"Dan Kalb","candidateIncumbent":false,"candidateParty":"D","voteCount":28842,"isWinner":false},{"candidateName":"Kathryn Lybarger","candidateIncumbent":false,"candidateParty":"D","voteCount":28041,"isWinner":false},{"candidateName":"Sandre Swanson","candidateIncumbent":false,"candidateParty":"D","voteCount":22862,"isWinner":false},{"candidateName":"Jeanne Solnordal","candidateIncumbent":false,"candidateParty":"R","voteCount":16839,"isWinner":false}],"winnerDateTime":"2024-03-16T00:58:11.533Z"},"6533":{"id":"6533","type":"apRace","location":"State of California","raceName":"State Senate, District 9","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Tim Grayson","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Marisol Rubio","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6534":{"id":"6534","type":"apRace","location":"State of California","raceName":"State Senate, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":228260,"precinctsReportPercentage":99.09,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Scott Wiener","candidateIncumbent":true,"candidateParty":"D","voteCount":166592,"isWinner":true},{"candidateName":"Yvette Corkrean","candidateIncumbent":false,"candidateParty":"R","voteCount":34438,"isWinner":true},{"candidateName":"Cynthia Cravens","candidateIncumbent":false,"candidateParty":"D","voteCount":18513,"isWinner":false},{"candidateName":"Jing Xiong","candidateIncumbent":false,"candidateParty":"NPP","voteCount":8717,"isWinner":false}],"winnerDateTime":"2024-03-12T02:01:51.597Z"},"6535":{"id":"6535","type":"apRace","location":"State of California","raceName":"State Senate, District 13","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":227191,"precinctsReportPercentage":98.88,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Josh Becker","candidateIncumbent":true,"candidateParty":"D","voteCount":167127,"isWinner":true},{"candidateName":"Alexander Glew","candidateIncumbent":false,"candidateParty":"R","voteCount":42788,"isWinner":true},{"candidateName":"Christina Laskowski","candidateIncumbent":false,"candidateParty":"R","voteCount":17276,"isWinner":false}],"winnerDateTime":"2024-03-12T01:56:24.964Z"},"6536":{"id":"6536","type":"apRace","location":"State of California","raceName":"State Senate, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":180231,"precinctsReportPercentage":98.81,"eevp":98.95,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Dave Cortese","candidateIncumbent":true,"candidateParty":"D","voteCount":124440,"isWinner":true},{"candidateName":"Robert Howell","candidateIncumbent":false,"candidateParty":"R","voteCount":34173,"isWinner":true},{"candidateName":"Tony Loaiza","candidateIncumbent":false,"candidateParty":"R","voteCount":21618,"isWinner":false}],"winnerDateTime":"2024-03-13T01:15:45.365Z"},"6548":{"id":"6548","type":"apRace","location":"State of California","raceName":"State Senate, District 39","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:55 PM","source":"AP","candidates":[{"candidateName":"Akilah Weber","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Bob Divine","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6611":{"id":"6611","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":188732,"precinctsReportPercentage":98.89,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"8:25 AM","source":"AP","candidates":[{"candidateName":"Nancy Pelosi","candidateIncumbent":true,"candidateParty":"D","voteCount":138285,"isWinner":true},{"candidateName":"Bruce Lou","candidateIncumbent":false,"candidateParty":"R","voteCount":16285,"isWinner":true},{"candidateName":"Marjorie Mikels","candidateIncumbent":false,"candidateParty":"D","voteCount":9363,"isWinner":false},{"candidateName":"Bianca Von Krieg","candidateIncumbent":false,"candidateParty":"D","voteCount":7634,"isWinner":false},{"candidateName":"Jason Zeng","candidateIncumbent":false,"candidateParty":"R","voteCount":6607,"isWinner":false},{"candidateName":"Jason Boyce","candidateIncumbent":false,"candidateParty":"D","voteCount":4325,"isWinner":false},{"candidateName":"Larry Nichelson","candidateIncumbent":false,"candidateParty":"R","voteCount":3482,"isWinner":false},{"candidateName":"Eve Del Castello","candidateIncumbent":false,"candidateParty":"R","voteCount":2751,"isWinner":false}],"winnerDateTime":"2024-03-12T00:31:55.445Z"},"8589":{"id":"8589","type":"apRace","location":"State of California","raceName":"U.S. Senate, Class I","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":7276537,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Adam Schiff","candidateIncumbent":false,"candidateParty":"D","voteCount":2299507,"isWinner":true},{"candidateName":"Steve Garvey","candidateIncumbent":false,"candidateParty":"R","voteCount":2292414,"isWinner":true},{"candidateName":"Katie Porter","candidateIncumbent":false,"candidateParty":"D","voteCount":1115606,"isWinner":false},{"candidateName":"Barbara Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":714408,"isWinner":false},{"candidateName":"Eric Early","candidateIncumbent":false,"candidateParty":"R","voteCount":240723,"isWinner":false},{"candidateName":"James Bradley","candidateIncumbent":false,"candidateParty":"R","voteCount":98180,"isWinner":false},{"candidateName":"Christina Pascucci","candidateIncumbent":false,"candidateParty":"D","voteCount":61755,"isWinner":false},{"candidateName":"Sharleta Bassett","candidateIncumbent":false,"candidateParty":"R","voteCount":54422,"isWinner":false},{"candidateName":"Sarah Liew","candidateIncumbent":false,"candidateParty":"R","voteCount":38483,"isWinner":false},{"candidateName":"Laura Garza ","candidateIncumbent":false,"candidateParty":"NPP","voteCount":34320,"isWinner":false},{"candidateName":"Jonathan Reiss","candidateIncumbent":false,"candidateParty":"R","voteCount":34283,"isWinner":false},{"candidateName":"Sepi Gilani","candidateIncumbent":false,"candidateParty":"D","voteCount":34056,"isWinner":false},{"candidateName":"Gail Lightfoot","candidateIncumbent":false,"candidateParty":"Lib","voteCount":33046,"isWinner":false},{"candidateName":"Denice Gary-Pandol","candidateIncumbent":false,"candidateParty":"R","voteCount":25494,"isWinner":false},{"candidateName":"James Macauley","candidateIncumbent":false,"candidateParty":"R","voteCount":23168,"isWinner":false},{"candidateName":"Harmesh Kumar","candidateIncumbent":false,"candidateParty":"D","voteCount":21522,"isWinner":false},{"candidateName":"David Peterson","candidateIncumbent":false,"candidateParty":"D","voteCount":21076,"isWinner":false},{"candidateName":"Douglas Pierce","candidateIncumbent":false,"candidateParty":"D","voteCount":19371,"isWinner":false},{"candidateName":"Major Singh","candidateIncumbent":false,"candidateParty":"NPP","voteCount":16965,"isWinner":false},{"candidateName":"John Rose","candidateIncumbent":false,"candidateParty":"D","voteCount":14577,"isWinner":false},{"candidateName":"Perry Pound","candidateIncumbent":false,"candidateParty":"D","voteCount":14134,"isWinner":false},{"candidateName":"Raji Rab","candidateIncumbent":false,"candidateParty":"D","voteCount":13558,"isWinner":false},{"candidateName":"Mark Ruzon","candidateIncumbent":false,"candidateParty":"NPP","voteCount":13429,"isWinner":false},{"candidateName":"Forrest Jones","candidateIncumbent":false,"candidateParty":"AIP","voteCount":13027,"isWinner":false},{"candidateName":"Stefan Simchowitz","candidateIncumbent":false,"candidateParty":"R","voteCount":12717,"isWinner":false},{"candidateName":"Martin Veprauskas","candidateIncumbent":false,"candidateParty":"R","voteCount":9714,"isWinner":false},{"candidateName":"Don Grundmann","candidateIncumbent":false,"candidateParty":"NPP","voteCount":6582,"isWinner":false}],"winnerDateTime":"2024-03-06T05:01:46.589Z"},"8686":{"id":"8686","type":"apRace","location":"State of California","raceName":"President,","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":3589127,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:48 AM","source":"AP","candidates":[{"candidateName":"Joe Biden","candidateIncumbent":true,"candidateParty":"D","voteCount":3200188,"isWinner":true},{"candidateName":"Marianne Williamson","candidateIncumbent":false,"candidateParty":"D","voteCount":145690,"isWinner":false},{"candidateName":"Dean Phillips","candidateIncumbent":false,"candidateParty":"D","voteCount":99981,"isWinner":false},{"candidateName":"Armando Perez-Serrato","candidateIncumbent":false,"candidateParty":"D","voteCount":42925,"isWinner":false},{"candidateName":"Gabriel Cornejo","candidateIncumbent":false,"candidateParty":"D","voteCount":41261,"isWinner":false},{"candidateName":"President Boddie","candidateIncumbent":false,"candidateParty":"D","voteCount":25373,"isWinner":false},{"candidateName":"Stephen Lyons","candidateIncumbent":false,"candidateParty":"D","voteCount":21008,"isWinner":false},{"candidateName":"Eban Cambridge","candidateIncumbent":false,"candidateParty":"D","voteCount":12701,"isWinner":false}],"winnerDateTime":"2024-03-06T04:12:27.559Z"},"8688":{"id":"8688","type":"apRace","location":"State of California","raceName":"President,","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":2466569,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Donald Trump","candidateIncumbent":false,"candidateParty":"R","voteCount":1953947,"isWinner":true},{"candidateName":"Nikki Haley","candidateIncumbent":false,"candidateParty":"R","voteCount":430792,"isWinner":false},{"candidateName":"Ron DeSantis","candidateIncumbent":false,"candidateParty":"R","voteCount":35581,"isWinner":false},{"candidateName":"Chris Christie","candidateIncumbent":false,"candidateParty":"R","voteCount":20164,"isWinner":false},{"candidateName":"Vivek Ramaswamy","candidateIncumbent":false,"candidateParty":"R","voteCount":11069,"isWinner":false},{"candidateName":"Rachel Swift","candidateIncumbent":false,"candidateParty":"R","voteCount":4231,"isWinner":false},{"candidateName":"David Stuckenberg","candidateIncumbent":false,"candidateParty":"R","voteCount":3895,"isWinner":false},{"candidateName":"Ryan Binkley","candidateIncumbent":false,"candidateParty":"R","voteCount":3563,"isWinner":false},{"candidateName":"Asa Hutchinson","candidateIncumbent":false,"candidateParty":"R","voteCount":3327,"isWinner":false}],"winnerDateTime":"2024-03-06T04:13:19.766Z"},"81993":{"id":"81993","type":"apRace","location":"State of California","raceName":"U.S. Senate, Class I Unexpired Term","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":7358837,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Steve Garvey","candidateIncumbent":false,"candidateParty":"R","voteCount":2444940,"isWinner":true},{"candidateName":"Adam Schiff","candidateIncumbent":false,"candidateParty":"D","voteCount":2155146,"isWinner":true},{"candidateName":"Katie Porter","candidateIncumbent":false,"candidateParty":"D","voteCount":1269194,"isWinner":false},{"candidateName":"Barbara Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":863278,"isWinner":false},{"candidateName":"Eric Early","candidateIncumbent":false,"candidateParty":"R","voteCount":448788,"isWinner":false},{"candidateName":"Christina Pascucci","candidateIncumbent":false,"candidateParty":"D","voteCount":109421,"isWinner":false},{"candidateName":"Sepi Gilani","candidateIncumbent":false,"candidateParty":"D","voteCount":68070,"isWinner":false}],"winnerDateTime":"2024-03-06T04:31:08.186Z"},"82014":{"id":"82014","type":"apRace","location":"State of California","raceName":"Proposition, 1 - Behavioral Health Services Program","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":7221972,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":null,"voteCount":3624998,"isWinner":true},{"candidateName":"No","candidateIncumbent":false,"candidateParty":null,"voteCount":3596974,"isWinner":false}],"winnerDateTime":"2024-03-21T00:11:06.265Z"},"timeLoaded":"April 18, 2024 7:05 PM","nationalRacesLoaded":true,"localRacesLoaded":true,"overrides":[{"id":"5921","raceName":"U.S. House of Representatives, District 7","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5922","raceName":"U.S. House of Representatives, District 8","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5924","raceName":"U.S. House of Representatives, District 10","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5926","raceName":"U.S. House of Representatives, District 12","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/congress-12th-district"},{"id":"5928","raceName":"U.S. House of Representatives, District 14","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5930","raceName":"U.S. House of Representatives, District 16","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/congress-16th-district"},{"id":"5931","raceName":"U.S. House of Representatives, District 17","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5932","raceName":"U.S. House of Representatives, District 18","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5963","raceName":"State Assembly, District 2","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5972","raceName":"State Assembly, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5973","raceName":"State Assembly, District 12","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5975","raceName":"State Assembly, District 14","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5976","raceName":"State Assembly, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/contracosta/state-assembly"},{"id":"5977","raceName":"State Assembly, District 16","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5978","raceName":"State Assembly, District 17","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5979","raceName":"State Assembly, District 18","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5980","raceName":"State Assembly, District 19","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5981","raceName":"State Assembly, District 20","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5982","raceName":"State Assembly, District 21","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5984","raceName":"State Assembly, District 23","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-assembly-23rd-district"},{"id":"5987","raceName":"State Assembly, District 26","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/state-assembly-26th-district"},{"id":"5989","raceName":"State Assembly, District 28","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6010","raceName":"State Assembly, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6018","raceName":"U.S. House of Representatives, District 2","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6020","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6025","raceName":"U.S. House of Representatives, District 9","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6031","raceName":"U.S. House of Representatives, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6035","raceName":"U.S. House of Representatives, District 19","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6067","raceName":"State Assembly, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6087","raceName":"State Assembly, District 24","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6088","raceName":"State Assembly, District 25","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6092","raceName":"State Assembly, District 29","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6223","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6530","raceName":"State Senate, District 3","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-senate-3rd-district"},{"id":"6531","raceName":"State Senate, District 5","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6532","raceName":"State Senate, District 7","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-senate-7th-district"},{"id":"6533","raceName":"State Senate, District 9","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6534","raceName":"State Senate, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6535","raceName":"State Senate, District 13","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6536","raceName":"State Senate, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6611","raceName":"U.S. House of Representatives, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"8589","raceName":"U.S. Senate (Full Term)","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/senator"},{"id":"8686","raceName":"California Democratic Presidential Primary","raceDescription":"Candidates are competing for 496 delegates.","raceReadTheStory":"https://www.kqed.org/elections/results/president/democrat"},{"id":"8688","raceName":"California Republican Presidential Primary","raceDescription":"Candidates are competing for 169 delegates.","raceReadTheStory":"https://kqed.org/elections/results/president/republican"},{"id":"81993","raceName":"U.S. Senate (Partial/Unexpired Term)","raceDescription":"Top two candidates advance to general election."},{"id":"82014","raceName":"Proposition 1","raceDescription":"Bond and mental health reforms. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/california/proposition-1"}],"AlamedaJudge5":{"id":"AlamedaJudge5","type":"localRace","location":"Alameda","raceName":"Superior Court Judge, Office 5","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":200601,"candidates":[{"candidateName":"Terry Wiley","candidateIncumbent":true,"candidateParty":"","voteCount":200601}]},"AlamedaJudge12":{"id":"AlamedaJudge12","type":"localRace","location":"Alameda","raceName":"Superior Court Judge, Office 12","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":240853,"candidates":[{"candidateName":"Mark Fickes","candidateIncumbent":false,"candidateParty":"","voteCount":133009},{"candidateName":"Michael P. Johnson","candidateIncumbent":false,"candidateParty":"","voteCount":107844}]},"AlamedaBoard2":{"id":"AlamedaBoard2","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 2","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":33580,"candidates":[{"candidateName":"John Lewis","candidateIncumbent":false,"candidateParty":"","voteCount":6943},{"candidateName":"Angela Normand","candidateIncumbent":true,"candidateParty":"","voteCount":26637}]},"AlamedaBoard5":{"id":"AlamedaBoard5","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 5","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":26072,"candidates":[{"candidateName":"Guadalupe \"Lupe\" Angulo","candidateIncumbent":false,"candidateParty":"","voteCount":7521},{"candidateName":"Janevette Cole","candidateIncumbent":true,"candidateParty":"","voteCount":13338},{"candidateName":"Joe Orlando Ramos","candidateIncumbent":false,"candidateParty":"","voteCount":5213}]},"AlamedaBoard6":{"id":"AlamedaBoard6","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 6","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":30864,"candidates":[{"candidateName":"John Guerrero","candidateIncumbent":false,"candidateParty":"","voteCount":9989},{"candidateName":"Eileen McDonald","candidateIncumbent":true,"candidateParty":"","voteCount":20875}]},"AlamedaSup1":{"id":"AlamedaSup1","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":41038,"candidates":[{"candidateName":"David Haubert","candidateIncumbent":true,"candidateParty":"","voteCount":41038}]},"AlamedaSup2":{"id":"AlamedaSup2","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":31034,"candidates":[{"candidateName":"Elisa Márquez","candidateIncumbent":true,"candidateParty":"","voteCount":31034}]},"AlamedaSup4":{"id":"AlamedaSup4","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/supervisor-4th-district","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":57007,"candidates":[{"candidateName":"Jennifer Esteen","candidateIncumbent":false,"candidateParty":"","voteCount":22400},{"candidateName":"Nate Miley","candidateIncumbent":true,"candidateParty":"","voteCount":34607}]},"AlamedaSup5":{"id":"AlamedaSup5","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/supervisor-5th-district","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":81059,"candidates":[{"candidateName":"Ben Bartlett","candidateIncumbent":false,"candidateParty":"","voteCount":13518},{"candidateName":"Nikki Fortunato Bas","candidateIncumbent":false,"candidateParty":"","voteCount":27597},{"candidateName":"John J. Bauters","candidateIncumbent":false,"candidateParty":"","voteCount":16783},{"candidateName":"Ken Berrick","candidateIncumbent":false,"candidateParty":"","voteCount":7520},{"candidateName":"Omar Farmer","candidateIncumbent":false,"candidateParty":"","voteCount":1240},{"candidateName":"Gregory Hodge","candidateIncumbent":false,"candidateParty":"","voteCount":3419},{"candidateName":"Chris Moore","candidateIncumbent":false,"candidateParty":"","voteCount":7428},{"candidateName":"Gerald Pechenuk","candidateIncumbent":false,"candidateParty":"","voteCount":305},{"candidateName":"Lorrel Plimier","candidateIncumbent":false,"candidateParty":"","voteCount":3249}]},"AlamedaBoard7":{"id":"AlamedaBoard7","type":"localRace","location":"Alameda","raceName":"Flood Control & Water Conservation District Director, Zone 7, Full Term","raceDescription":"Top three candidates win seat.","raceReadTheStory":"","raceType":"top3","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":134340,"candidates":[{"candidateName":"Alan Burnham","candidateIncumbent":false,"candidateParty":"","voteCount":15723},{"candidateName":"Sandy Figuers","candidateIncumbent":false,"candidateParty":"","voteCount":22454},{"candidateName":"Laurene K. Green","candidateIncumbent":false,"candidateParty":"","voteCount":30343},{"candidateName":"Kathy Narum","candidateIncumbent":true,"candidateParty":"","voteCount":23833},{"candidateName":"Seema Badar","candidateIncumbent":false,"candidateParty":"","voteCount":7468},{"candidateName":"Catherine Brown","candidateIncumbent":false,"candidateParty":"","voteCount":34519}]},"AlamedaAuditor":{"id":"AlamedaAuditor","type":"localRace","location":"Alameda","raceName":"Oakland Auditor","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":59227,"candidates":[{"candidateName":"Michael Houston","candidateIncumbent":true,"candidateParty":"","voteCount":59227}]},"AlamedaMeasureA":{"id":"AlamedaMeasureA","type":"localRace","location":"Alameda","raceName":"Measure A","raceDescription":"Alameda County. Civil service. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":282335,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":167903},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":114432}]},"AlamedaMeasureB":{"id":"AlamedaMeasureB","type":"localRace","location":"Alameda","raceName":"Measure B","raceDescription":"Alameda County. Recall rules. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/measure-b","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":282683,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":182200},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":100483}]},"AlamedaMeasureD":{"id":"AlamedaMeasureD","type":"localRace","location":"Alameda","raceName":"Measure D","raceDescription":"Oakland. Appropriations limit. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":79797,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":59852},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":19945}]},"AlamedaMeasureE":{"id":"AlamedaMeasureE","type":"localRace","location":"Alameda","raceName":"Measure E","raceDescription":"Alameda Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":22692,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":17280},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":5412}]},"AlamedaMeasureF":{"id":"AlamedaMeasureF","type":"localRace","location":"Alameda","raceName":"Measure F","raceDescription":"Piedmont. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":4855,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":3673},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1182}]},"AlamedaMeasureG":{"id":"AlamedaMeasureG","type":"localRace","location":"Alameda","raceName":"Measure G","raceDescription":"Albany Unified School District. Parcel tax. Passes with 2/3 vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":5898,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":4651},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1247}]},"AlamedaMeasureH":{"id":"AlamedaMeasureH","type":"localRace","location":"Alameda","raceName":"Measure H","raceDescription":"Berkeley Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":33331,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":29418},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3913}]},"AlamedaMeasureI":{"id":"AlamedaMeasureI","type":"localRace","location":"Alameda","raceName":"Measure I","raceDescription":"Hayward Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":21929,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":14151},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":7778}]},"AlamedaMeasureJ":{"id":"AlamedaMeasureJ","type":"localRace","location":"Alameda","raceName":"Measure J","raceDescription":"San Leandro Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":12338,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7784},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4554}]},"CCD2":{"id":"CCD2","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":45776,"candidates":[{"candidateName":"Candace Andersen","candidateIncumbent":true,"candidateParty":"","voteCount":45776}]},"CCD3":{"id":"CCD3","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":25120,"candidates":[{"candidateName":"Diane Burgis","candidateIncumbent":true,"candidateParty":"","voteCount":25120}]},"CCD5":{"id":"CCD5","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/contracosta/supervisor-5th-district","raceType":"top2","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":37045,"candidates":[{"candidateName":"Mike Barbanica","candidateIncumbent":false,"candidateParty":"","voteCount":14338},{"candidateName":"Jelani Killings","candidateIncumbent":false,"candidateParty":"","voteCount":5683},{"candidateName":"Shanelle Scales-Preston","candidateIncumbent":false,"candidateParty":"","voteCount":12993},{"candidateName":"Iztaccuauhtli Hector Gonzalez","candidateIncumbent":false,"candidateParty":"","voteCount":4031}]},"CCMeasureA":{"id":"CCMeasureA","type":"localRace","location":"Contra Costa","raceName":"Measure A","raceDescription":"Martinez. Appoint City Clerk. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":11513,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7554},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3959}]},"CCMeasureB":{"id":"CCMeasureB","type":"localRace","location":"Contra Costa","raceName":"Measure B","raceDescription":"Antioch Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":17971,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10397},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":7574}]},"CCMeasureC":{"id":"CCMeasureC","type":"localRace","location":"Contra Costa","raceName":"Measure C","raceDescription":"Martinez Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":9230,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6917},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2313}]},"CCMeasureD":{"id":"CCMeasureD","type":"localRace","location":"Contra Costa","raceName":"Measure D","raceDescription":"Moraga School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":6007,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":4052},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1955}]},"MarinD2":{"id":"MarinD2","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/supervisor-2nd-district","raceType":"top2","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":18466,"candidates":[{"candidateName":"Brian Colbert","candidateIncumbent":false,"candidateParty":"","voteCount":7971},{"candidateName":"Heather McPhail Sridharan","candidateIncumbent":false,"candidateParty":"","voteCount":4851},{"candidateName":"Ryan O'Neil","candidateIncumbent":false,"candidateParty":"","voteCount":2647},{"candidateName":"Gabe Paulson","candidateIncumbent":false,"candidateParty":"","voteCount":2997}]},"MarinD3":{"id":"MarinD3","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":13274,"candidates":[{"candidateName":"Stephanie Moulton-Peters","candidateIncumbent":true,"candidateParty":"","voteCount":13274}]},"MarinD4":{"id":"MarinD4","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":12986,"candidates":[{"candidateName":"Dennis Rodoni","candidateIncumbent":true,"candidateParty":"","voteCount":10086},{"candidateName":"Francis Drouillard","candidateIncumbent":false,"candidateParty":"","voteCount":2900}]},"MarinLarkspurCC":{"id":"MarinLarkspurCC","type":"localRace","location":"Marin","raceName":"Larkspur City Council (Short Term)","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":4176,"candidates":[{"candidateName":"Stephanie Andre","candidateIncumbent":false,"candidateParty":"","voteCount":2514},{"candidateName":"Claire Paquette","candidateIncumbent":false,"candidateParty":"","voteCount":1008},{"candidateName":"Lana Scott","candidateIncumbent":false,"candidateParty":"","voteCount":654}]},"MarinRossCouncil":{"id":"MarinRossCouncil","type":"localRace","location":"Marin","raceName":"Ross Town Council","raceDescription":"Top three candidates win seat.","raceReadTheStory":"","raceType":"top3","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1740,"candidates":[{"candidateName":"Charles William \"Bill\" Kircher, Jr.","candidateIncumbent":false,"candidateParty":"","voteCount":536},{"candidateName":"Mathew Salter","candidateIncumbent":false,"candidateParty":"","voteCount":502},{"candidateName":"Shadi Aboukhater","candidateIncumbent":false,"candidateParty":"","voteCount":187},{"candidateName":"Teri Dowling","candidateIncumbent":false,"candidateParty":"","voteCount":515}]},"MarinMeasureA":{"id":"MarinMeasureA","type":"localRace","location":"Marin","raceName":"Measure A","raceDescription":"Tamalpais Union High School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":45345,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":24376},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":20969}]},"MarinMeasureB":{"id":"MarinMeasureB","type":"localRace","location":"Marin","raceName":"Measure B","raceDescription":"Petaluma Joint Union High School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":132,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":62},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":70}]},"MarinMeasureC":{"id":"MarinMeasureC","type":"localRace","location":"Marin","raceName":"Measure C","raceDescription":"Belvedere. Appropriation limit. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":870,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":679},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":191}]},"MarinMeasureD":{"id":"MarinMeasureD","type":"localRace","location":"Marin","raceName":"Measure D","raceDescription":"Larkspur. Rent stabilization. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/measure-d","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":4955,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":2573},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2382}]},"MarinMeasureE":{"id":"MarinMeasureE","type":"localRace","location":"Marin","raceName":"Measure E","raceDescription":"Ross. Special tax. Passes with 2/3 vote.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/measure-e","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":874,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":683},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":191}]},"MarinMeasureF":{"id":"MarinMeasureF","type":"localRace","location":"Marin","raceName":"Measure F","raceDescription":"San Anselmo. Flood Control and Water Conservation District. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":5193,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":3083},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2110}]},"MarinMeasureG":{"id":"MarinMeasureG","type":"localRace","location":"Marin","raceName":"Measure G","raceDescription":"Bel Marin Keys Community Services District. Special tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":830,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":661},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":169}]},"MarinMeasureH":{"id":"MarinMeasureH","type":"localRace","location":"Marin","raceName":"Measure H","raceDescription":"Marinwood Community Services District. Appropriations limit, fire protection. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1738,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1369},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":369}]},"MarinMeasureI":{"id":"MarinMeasureI","type":"localRace","location":"Marin","raceName":"Measure I","raceDescription":"Marinwood Community Services District. Appropriations limit, parks. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1735,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1336},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":399}]},"NapaD2":{"id":"NapaD2","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":8351,"candidates":[{"candidateName":"Liz Alessio","candidateIncumbent":false,"candidateParty":"","voteCount":6340},{"candidateName":"Doris Gentry","candidateIncumbent":false,"candidateParty":"","voteCount":2011}]},"NapaD4":{"id":"NapaD4","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/napa/supervisor-4th-district","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":7306,"candidates":[{"candidateName":"Amber Manfree","candidateIncumbent":false,"candidateParty":"","voteCount":3913},{"candidateName":"Pete Mott","candidateIncumbent":false,"candidateParty":"","voteCount":3393}]},"NapaD5":{"id":"NapaD5","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/napa/supervisor-5th-district","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":5356,"candidates":[{"candidateName":"Mariam Aboudamous","candidateIncumbent":false,"candidateParty":"","voteCount":2379},{"candidateName":"Belia Ramos","candidateIncumbent":true,"candidateParty":"","voteCount":2977}]},"NapaMeasureD":{"id":"NapaMeasureD","type":"localRace","location":"Napa","raceName":"Measure D","raceDescription":"Howell Mountain Elementary School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":741,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":367},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":374}]},"NapaMeasureU":{"id":"NapaMeasureU","type":"localRace","location":"Napa","raceName":"Measure U","raceDescription":"Lake Berryessa Resort Improvement District. Appropriations limit. Passes with majority vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":86,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":63},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":23}]},"NapaMeasureU1":{"id":"NapaMeasureU1","type":"localRace","location":"Napa","raceName":"Measure U","raceDescription":"Yountville. Appropriations limit. Passes with majority vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":925,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":793},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":132}]},"SFJudge1":{"id":"SFJudge1","type":"localRace","location":"San Francisco","raceName":"Superior Court Judge, Seat 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/superior-court-seat-1","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":202960,"candidates":[{"candidateName":"Michael Begert","candidateIncumbent":true,"candidateParty":"","voteCount":124943},{"candidateName":"Chip Zecher","candidateIncumbent":false,"candidateParty":"","voteCount":78017}]},"SFJudge13":{"id":"SFJudge13","type":"localRace","location":"San Francisco","raceName":"Superior Court Judge, Seat 13","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/superior-court-seat-13","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":202386,"candidates":[{"candidateName":"Jean Myungjin Roland","candidateIncumbent":false,"candidateParty":"","voteCount":90012},{"candidateName":"Patrick S. Thompson","candidateIncumbent":true,"candidateParty":"","voteCount":112374}]},"SFPropA":{"id":"SFPropA","type":"localRace","location":"San Francisco","raceName":"Proposition A","raceDescription":"Housing bond. Passes with 2/3 vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-a","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":225187,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":158497},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":66690}]},"SFPropB":{"id":"SFPropB","type":"localRace","location":"San Francisco","raceName":"Proposition B","raceDescription":"Police staffing. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222954,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":61580},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":161374}]},"SFPropC":{"id":"SFPropC","type":"localRace","location":"San Francisco","raceName":"Proposition C","raceDescription":"Transfer tax exemption. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":220349,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":116311},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":104038}]},"SFPropD":{"id":"SFPropD","type":"localRace","location":"San Francisco","raceName":"Proposition D","raceDescription":"Ethics laws. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222615,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":198584},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":24031}]},"SFPropE":{"id":"SFPropE","type":"localRace","location":"San Francisco","raceName":"Proposition E","raceDescription":"Police policies. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-e","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222817,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":120529},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":102288}]},"SFPropF":{"id":"SFPropF","type":"localRace","location":"San Francisco","raceName":"Proposition F","raceDescription":"Drug screening. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-f","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":224004,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":130214},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":93790}]},"SFPropG":{"id":"SFPropG","type":"localRace","location":"San Francisco","raceName":"Proposition G","raceDescription":"Eighth-grade algebra. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222704,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":182066},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":40638}]},"SMJudge4":{"id":"SMJudge4","type":"localRace","location":"San Mateo","raceName":"Superior Court Judge, Office 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":108919,"candidates":[{"candidateName":"Sarah Burdick","candidateIncumbent":false,"candidateParty":"","voteCount":108919}]},"SMD1":{"id":"SMD1","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanmateo/supervisor-1st-district","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":29650,"candidates":[{"candidateName":"Jackie Speier","candidateIncumbent":false,"candidateParty":"","voteCount":20353},{"candidateName":"Ann Schneider","candidateIncumbent":false,"candidateParty":"","voteCount":9297}]},"SMD4":{"id":"SMD4","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanmateo/supervisor-4th-district","raceType":"top2","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":22725,"candidates":[{"candidateName":"Antonio Lopez","candidateIncumbent":false,"candidateParty":"","voteCount":5730},{"candidateName":"Lisa Gauthier","candidateIncumbent":false,"candidateParty":"","voteCount":10358},{"candidateName":"Celeste Brevard","candidateIncumbent":false,"candidateParty":"","voteCount":1268},{"candidateName":"Paul Bocanegra","candidateIncumbent":false,"candidateParty":"","voteCount":1909},{"candidateName":"Maggie Cornejo","candidateIncumbent":false,"candidateParty":"","voteCount":3460}]},"SMD5":{"id":"SMD5","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":19937,"candidates":[{"candidateName":"David Canepa","candidateIncumbent":true,"candidateParty":"","voteCount":19937}]},"SMMeasureB":{"id":"SMMeasureB","type":"localRace","location":"San Mateo","raceName":"Measure B","raceDescription":"County Service Area #1 (Highlands). Special tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":1549,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1360},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":189}]},"SMMeasureC":{"id":"SMMeasureC","type":"localRace","location":"San Mateo","raceName":"Measure C","raceDescription":"Jefferson Elementary School District. Parcel tax. Passes with 2/3 vote","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":12234,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":8543},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3691}]},"SMMeasureE":{"id":"SMMeasureE","type":"localRace","location":"San Mateo","raceName":"Measure E","raceDescription":"Woodside Elementary School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":1392,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":910},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":482}]},"SMMeasureG":{"id":"SMMeasureG","type":"localRace","location":"San Mateo","raceName":"Measure G","raceDescription":"Pacifica School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":11548,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7067},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4481}]},"SMMeasureH":{"id":"SMMeasureH","type":"localRace","location":"San Mateo","raceName":"Measure H","raceDescription":"San Carlos School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":9938,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6283},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3655}]},"SCJudge5":{"id":"SCJudge5","type":"localRace","location":"Santa Clara","raceName":"Superior Court Judge, Office 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":301953,"candidates":[{"candidateName":"Jay Boyarsky","candidateIncumbent":false,"candidateParty":"","voteCount":142549},{"candidateName":"Nicole M. Ford","candidateIncumbent":false,"candidateParty":"","voteCount":52147},{"candidateName":"Johnene Linda Stebbins","candidateIncumbent":false,"candidateParty":"","voteCount":107257}]},"SCD2":{"id":"SCD2","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/supervisor-2nd-district","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":44059,"candidates":[{"candidateName":"Corina Herrera-Loera","candidateIncumbent":false,"candidateParty":"","voteCount":10519},{"candidateName":"Jennifer Margaret Celaya","candidateIncumbent":false,"candidateParty":"","voteCount":2394},{"candidateName":"Madison Nguyen","candidateIncumbent":false,"candidateParty":"","voteCount":12794},{"candidateName":"Betty Duong","candidateIncumbent":false,"candidateParty":"","voteCount":14031},{"candidateName":"Nelson McElmurry","candidateIncumbent":false,"candidateParty":"","voteCount":4321}]},"SCD3":{"id":"SCD3","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":42549,"candidates":[{"candidateName":"Otto Lee","candidateIncumbent":true,"candidateParty":"","voteCount":42549}]},"SCD5":{"id":"SCD5","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/supervisor-5th-district","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":88712,"candidates":[{"candidateName":"Margaret Abe-Koga","candidateIncumbent":false,"candidateParty":"","voteCount":37172},{"candidateName":"Sally J. Lieber","candidateIncumbent":false,"candidateParty":"","voteCount":21962},{"candidateName":"Barry Chang","candidateIncumbent":false,"candidateParty":"","voteCount":6164},{"candidateName":"Peter C. Fung","candidateIncumbent":false,"candidateParty":"","voteCount":17892},{"candidateName":"Sandy Sans","candidateIncumbent":false,"candidateParty":"","voteCount":5522}]},"SCSJMayor":{"id":"SCSJMayor","type":"localRace","location":"Santa Clara","raceName":"San José Mayor","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":167064,"candidates":[{"candidateName":"Matt Mahan","candidateIncumbent":true,"candidateParty":"","voteCount":144701},{"candidateName":"Tyrone Wade","candidateIncumbent":false,"candidateParty":"","voteCount":22363}]},"SCSJD2":{"id":"SCSJD2","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14131,"candidates":[{"candidateName":"Joe Lopez","candidateIncumbent":false,"candidateParty":"","voteCount":4950},{"candidateName":"Pamela Campos","candidateIncumbent":false,"candidateParty":"","voteCount":3436},{"candidateName":"Vanessa Sandoval","candidateIncumbent":false,"candidateParty":"","voteCount":2719},{"candidateName":"Babu Prasad","candidateIncumbent":false,"candidateParty":"","voteCount":3026}]},"SCSJD4":{"id":"SCSJD4","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14322,"candidates":[{"candidateName":"Kansen Chu","candidateIncumbent":false,"candidateParty":"","voteCount":5931},{"candidateName":"David Cohen","candidateIncumbent":true,"candidateParty":"","voteCount":8391}]},"SCSJD6":{"id":"SCSJD6","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 6","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":25108,"candidates":[{"candidateName":"David Cohen","candidateIncumbent":false,"candidateParty":"","voteCount":9875},{"candidateName":"Alex Shoor","candidateIncumbent":false,"candidateParty":"","voteCount":3850},{"candidateName":"Angelo \"A.J.\" Pasciuti","candidateIncumbent":false,"candidateParty":"","voteCount":2688},{"candidateName":"Michael Mulcahy","candidateIncumbent":false,"candidateParty":"","voteCount":8695}]},"SCSJD8":{"id":"SCSJD8","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 8","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":21462,"candidates":[{"candidateName":"Tam Truong","candidateIncumbent":false,"candidateParty":"","voteCount":6982},{"candidateName":"Domingo Candelas","candidateIncumbent":true,"candidateParty":"","voteCount":8466},{"candidateName":"Sukhdev Singh Bainiwal","candidateIncumbent":false,"candidateParty":"","voteCount":5513},{"candidateName":"Surinder Kaur Dhaliwal","candidateIncumbent":false,"candidateParty":"","voteCount":501}]},"SCSJD10":{"id":"SCSJD10","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 10","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":22799,"candidates":[{"candidateName":"George Casey","candidateIncumbent":false,"candidateParty":"","voteCount":8805},{"candidateName":"Arjun Batra","candidateIncumbent":true,"candidateParty":"","voteCount":8354},{"candidateName":"Lenka Wright","candidateIncumbent":false,"candidateParty":"","voteCount":5640}]},"SCMeasureA":{"id":"SCMeasureA","type":"localRace","location":"Santa Clara","raceName":"Measure A","raceDescription":"Santa Clara. Appointed city clerk. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":20315,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6580},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":13735}]},"SCMeasureB":{"id":"SCMeasureB","type":"localRace","location":"Santa Clara","raceName":"Measure B","raceDescription":"Santa Clara. Appointed police chief. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":20567,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":5680},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":14887}]},"SCMeasureC":{"id":"SCMeasureC","type":"localRace","location":"Santa Clara","raceName":"Measure C","raceDescription":"Sunnyvale School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14656,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10261},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4395}]},"SolanoD15":{"id":"SolanoD15","type":"localRace","location":"Solano","raceName":"Superior Court Judge, Department 15","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":81709,"candidates":[{"candidateName":"Mike Thompson","candidateIncumbent":false,"candidateParty":"","voteCount":36844},{"candidateName":"Bryan J. Kim","candidateIncumbent":false,"candidateParty":"","voteCount":44865}]},"SolanoD1":{"id":"SolanoD1","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/supervisor-1st-district","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":13786,"candidates":[{"candidateName":"Michael Wilson","candidateIncumbent":false,"candidateParty":"","voteCount":6401},{"candidateName":"Cassandra James","candidateIncumbent":false,"candidateParty":"","voteCount":7385}]},"SolanoD2":{"id":"SolanoD2","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":19903,"candidates":[{"candidateName":"Monica Brown","candidateIncumbent":true,"candidateParty":"","voteCount":10951},{"candidateName":"Nora Dizon","candidateIncumbent":false,"candidateParty":"","voteCount":3135},{"candidateName":"Rochelle Sherlock","candidateIncumbent":false,"candidateParty":"","voteCount":5817}]},"SolanoD5":{"id":"SolanoD5","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":17888,"candidates":[{"candidateName":"Mitch Mashburn","candidateIncumbent":true,"candidateParty":"","voteCount":11210},{"candidateName":"Chadwick J. Ledoux","candidateIncumbent":false,"candidateParty":"","voteCount":6678}]},"SolanoEducation":{"id":"SolanoEducation","type":"localRace","location":"Solano","raceName":"Sacramento County Board of Education","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":3650,"candidates":[{"candidateName":"Heather Davis","candidateIncumbent":true,"candidateParty":"","voteCount":2960},{"candidateName":"Shazleen Khan","candidateIncumbent":false,"candidateParty":"","voteCount":690}]},"SolanoMeasureA":{"id":"SolanoMeasureA","type":"localRace","location":"Solano","raceName":"Measure A","raceDescription":"Benicia. Hotel tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/measure-a","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10136,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7869},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2267}]},"SolanoMeasureB":{"id":"SolanoMeasureB","type":"localRace","location":"Solano","raceName":"Measure B","raceDescription":"Benicia. Sales tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/measure-b","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10164,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7335},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2829}]},"SolanoMeasureC":{"id":"SolanoMeasureC","type":"localRace","location":"Solano","raceName":"Measure C","raceDescription":"Benicia Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10112,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6316},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3796}]},"SolanoMeasureN":{"id":"SolanoMeasureN","type":"localRace","location":"Solano","raceName":"Measure N","raceDescription":"Davis Joint Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":15,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":5},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":10}]},"SonomaJudge3":{"id":"SonomaJudge3","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":115405,"candidates":[{"candidateName":"Kristine M. Burk","candidateIncumbent":false,"candidateParty":"","voteCount":79498},{"candidateName":"Beki Berrey","candidateIncumbent":false,"candidateParty":"","voteCount":35907}]},"SonomaJudge4":{"id":"SonomaJudge4","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":86789,"candidates":[{"candidateName":"Paul J. Lozada","candidateIncumbent":false,"candidateParty":"","voteCount":86789}]},"SonomaJudge6":{"id":"SonomaJudge6","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 6","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":117990,"candidates":[{"candidateName":"Omar Figueroa","candidateIncumbent":false,"candidateParty":"","voteCount":42236},{"candidateName":"Kenneth English","candidateIncumbent":false,"candidateParty":"","voteCount":75754}]},"SonomaD1":{"id":"SonomaD1","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":30348,"candidates":[{"candidateName":"Rebecca Hermosillo","candidateIncumbent":false,"candidateParty":"","voteCount":23958},{"candidateName":"Jonathan Mathieu","candidateIncumbent":false,"candidateParty":"","voteCount":6390}]},"SonomaD3":{"id":"SonomaD3","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sonoma/supervisor-3rd-district","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":16312,"candidates":[{"candidateName":"Chris Coursey","candidateIncumbent":true,"candidateParty":"","voteCount":11346},{"candidateName":"Omar Medina","candidateIncumbent":false,"candidateParty":"","voteCount":4966}]},"SonomaD5":{"id":"SonomaD5","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":23356,"candidates":[{"candidateName":"Lynda Hopkins","candidateIncumbent":true,"candidateParty":"","voteCount":23356}]},"SonomaMeasureA":{"id":"SonomaMeasureA","type":"localRace","location":"Sonoma","raceName":"Measure A","raceDescription":"Cotati-Rohnert Park Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":13756,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10320},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3436}]},"SonomaMeasureB":{"id":"SonomaMeasureB","type":"localRace","location":"Sonoma","raceName":"Measure B","raceDescription":"Petaluma Joint Union High School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":24877,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":15795},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":9082}]},"SonomaMeasureC":{"id":"SonomaMeasureC","type":"localRace","location":"Sonoma","raceName":"Measure C","raceDescription":"Fort Ross School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":286,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":159},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":127}]},"SonomaMeasureD":{"id":"SonomaMeasureD","type":"localRace","location":"Sonoma","raceName":"Measure D","raceDescription":"Harmony Union School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":1925,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1089},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":836}]},"SonomaMeasureE":{"id":"SonomaMeasureE","type":"localRace","location":"Sonoma","raceName":"Measure E","raceDescription":"Petaluma City (Elementary) School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":11133,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7622},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3511}]},"SonomaMeasureG":{"id":"SonomaMeasureG","type":"localRace","location":"Sonoma","raceName":"Measure G","raceDescription":"Rincon Valley Union School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":14577,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":8668},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":5909}]},"SonomaMeasureH":{"id":"SonomaMeasureH","type":"localRace","location":"Sonoma","raceName":"Measure H","raceDescription":"Sonoma County. Sales tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sonoma/measure-h","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":145261,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":89646},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":55615}]}},"radioSchedulesReducer":{},"listsReducer":{"posts/bayareabites?tag=italian":{"isFetching":false,"latestQuery":{"from":0,"postsToRender":9},"tag":null,"vitalsOnly":true,"totalRequested":9,"isLoading":false,"isLoadingMore":true,"total":21,"items":["bayareabites_137157","bayareabites_126313","bayareabites_120126","bayareabites_97802","bayareabites_96988","bayareabites_81547","bayareabites_68873","bayareabites_68903","bayareabites_68408"]}},"recallGuideReducer":{"intros":{},"policy":{},"candidates":{}},"savedPostsReducer":{},"pfsSessionReducer":{},"siteSettingsReducer":{},"subscriptionsReducer":{},"termsReducer":{"about":{"name":"About","type":"terms","id":"about","slug":"about","link":"/about","taxonomy":"site"},"arts":{"name":"Arts & Culture","grouping":["arts","pop","trulyca"],"description":"KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.","type":"terms","id":"arts","slug":"arts","link":"/arts","taxonomy":"site"},"artschool":{"name":"Art School","parent":"arts","type":"terms","id":"artschool","slug":"artschool","link":"/artschool","taxonomy":"site"},"bayareabites":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"parent":"food","type":"terms","id":"bayareabites","slug":"bayareabites","link":"/food","taxonomy":"site"},"bayareahiphop":{"name":"Bay Area Hiphop","type":"terms","id":"bayareahiphop","slug":"bayareahiphop","link":"/bayareahiphop","taxonomy":"site"},"campaign21":{"name":"Campaign 21","type":"terms","id":"campaign21","slug":"campaign21","link":"/campaign21","taxonomy":"site"},"checkplease":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"parent":"food","type":"terms","id":"checkplease","slug":"checkplease","link":"/food","taxonomy":"site"},"education":{"name":"Education","grouping":["education"],"type":"terms","id":"education","slug":"education","link":"/education","taxonomy":"site"},"elections":{"name":"Elections","type":"terms","id":"elections","slug":"elections","link":"/elections","taxonomy":"site"},"events":{"name":"Events","type":"terms","id":"events","slug":"events","link":"/events","taxonomy":"site"},"event":{"name":"Event","alias":"events","type":"terms","id":"event","slug":"event","link":"/event","taxonomy":"site"},"filmschoolshorts":{"name":"Film School Shorts","type":"terms","id":"filmschoolshorts","slug":"filmschoolshorts","link":"/filmschoolshorts","taxonomy":"site"},"food":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"type":"terms","id":"food","slug":"food","link":"/food","taxonomy":"site"},"forum":{"name":"Forum","relatedContentQuery":"posts/forum?","parent":"news","type":"terms","id":"forum","slug":"forum","link":"/forum","taxonomy":"site"},"futureofyou":{"name":"Future of You","grouping":["science","futureofyou"],"parent":"science","type":"terms","id":"futureofyou","slug":"futureofyou","link":"/futureofyou","taxonomy":"site"},"jpepinheart":{"name":"KQED food","relatedContentQuery":"trending/food,bayareabites,checkplease","parent":"food","type":"terms","id":"jpepinheart","slug":"jpepinheart","link":"/food","taxonomy":"site"},"liveblog":{"name":"Live Blog","type":"terms","id":"liveblog","slug":"liveblog","link":"/liveblog","taxonomy":"site"},"livetv":{"name":"Live TV","parent":"tv","type":"terms","id":"livetv","slug":"livetv","link":"/livetv","taxonomy":"site"},"lowdown":{"name":"The Lowdown","relatedContentQuery":"posts/lowdown?","parent":"news","type":"terms","id":"lowdown","slug":"lowdown","link":"/lowdown","taxonomy":"site"},"mindshift":{"name":"Mindshift","parent":"news","description":"MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.","type":"terms","id":"mindshift","slug":"mindshift","link":"/mindshift","taxonomy":"site"},"news":{"name":"News","grouping":["news","forum"],"type":"terms","id":"news","slug":"news","link":"/news","taxonomy":"site"},"perspectives":{"name":"Perspectives","parent":"radio","type":"terms","id":"perspectives","slug":"perspectives","link":"/perspectives","taxonomy":"site"},"podcasts":{"name":"Podcasts","type":"terms","id":"podcasts","slug":"podcasts","link":"/podcasts","taxonomy":"site"},"pop":{"name":"Pop","parent":"arts","type":"terms","id":"pop","slug":"pop","link":"/pop","taxonomy":"site"},"pressroom":{"name":"Pressroom","type":"terms","id":"pressroom","slug":"pressroom","link":"/pressroom","taxonomy":"site"},"quest":{"name":"Quest","parent":"science","type":"terms","id":"quest","slug":"quest","link":"/quest","taxonomy":"site"},"radio":{"name":"Radio","grouping":["forum","perspectives"],"description":"Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.","type":"terms","id":"radio","slug":"radio","link":"/radio","taxonomy":"site"},"root":{"name":"KQED","image":"https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png","imageWidth":1200,"imageHeight":630,"headData":{"title":"KQED | News, Radio, Podcasts, TV | Public Media for Northern California","description":"KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."},"type":"terms","id":"root","slug":"root","link":"/root","taxonomy":"site"},"science":{"name":"Science","grouping":["science","futureofyou"],"description":"KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.","type":"terms","id":"science","slug":"science","link":"/science","taxonomy":"site"},"stateofhealth":{"name":"State of Health","parent":"science","type":"terms","id":"stateofhealth","slug":"stateofhealth","link":"/stateofhealth","taxonomy":"site"},"support":{"name":"Support","type":"terms","id":"support","slug":"support","link":"/support","taxonomy":"site"},"thedolist":{"name":"The Do List","parent":"arts","type":"terms","id":"thedolist","slug":"thedolist","link":"/thedolist","taxonomy":"site"},"trulyca":{"name":"Truly CA","grouping":["arts","pop","trulyca"],"parent":"arts","type":"terms","id":"trulyca","slug":"trulyca","link":"/trulyca","taxonomy":"site"},"tv":{"name":"TV","type":"terms","id":"tv","slug":"tv","link":"/tv","taxonomy":"site"},"voterguide":{"name":"Voter Guide","parent":"elections","alias":"elections","type":"terms","id":"voterguide","slug":"voterguide","link":"/voterguide","taxonomy":"site"},"bayareabites_766":{"type":"terms","id":"bayareabites_766","meta":{"index":"terms_1591234321","site":"bayareabites","id":"766","found":true},"relationships":{},"included":{},"name":"Italian","slug":"italian","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Italian Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null,"imageData":{"ogImageSize":{"file":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","width":1200,"height":630},"twImageSize":{"file":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"twitterCard":"summary_large_image"}},"ttid":849,"isLoading":false,"link":"/bayareabites/tag/italian"},"source_bayareabites_120126":{"type":"terms","id":"source_bayareabites_120126","meta":{"override":true},"name":"Restaurants, Bars, Cafes, Pop-Ups","link":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","isLoading":false},"source_bayareabites_97802":{"type":"terms","id":"source_bayareabites_97802","meta":{"override":true},"name":"Guides","link":"https://ww2.kqed.org/bayareabites/category/guides-2/","isLoading":false},"bayareabites_109":{"type":"terms","id":"bayareabites_109","meta":{"index":"terms_1591234321","site":"bayareabites","id":"109","found":true},"relationships":{},"included":{},"name":"bay area","slug":"bay-area","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"bay area Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":73,"isLoading":false,"link":"/bayareabites/category/bay-area"},"bayareabites_2695":{"type":"terms","id":"bayareabites_2695","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2695","found":true},"relationships":{},"included":{},"name":"cooking techniques and tips","slug":"cooking-techniques-and-tips","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"cooking techniques and tips Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1905,"isLoading":false,"link":"/bayareabites/category/cooking-techniques-and-tips"},"bayareabites_17082":{"type":"terms","id":"bayareabites_17082","meta":{"index":"terms_1591234321","site":"bayareabites","id":"17082","found":true},"relationships":{},"included":{},"name":"Food","slug":"food","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"Food Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":101412,"isLoading":false,"link":"/bayareabites/category/food"},"bayareabites_1246":{"type":"terms","id":"bayareabites_1246","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1246","found":true},"relationships":{},"included":{},"name":"kids and family","slug":"kids-and-family","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"kids and family Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1085,"isLoading":false,"link":"/bayareabites/category/kids-and-family"},"bayareabites_1875":{"type":"terms","id":"bayareabites_1875","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1875","found":true},"relationships":{},"included":{},"name":"local food businesses","slug":"local-food-businesses","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"local food businesses Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1453,"isLoading":false,"link":"/bayareabites/category/local-food-businesses"},"bayareabites_12":{"type":"terms","id":"bayareabites_12","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12","found":true},"relationships":{},"included":{},"name":"recipes","slug":"recipes","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":10,"isLoading":false,"link":"/bayareabites/category/recipes"},"bayareabites_1807":{"type":"terms","id":"bayareabites_1807","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1807","found":true},"relationships":{},"included":{},"name":"restaurants, bars, cafes, pop-ups","slug":"restaurants-and-bars","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":56,"isLoading":false,"link":"/bayareabites/category/restaurants-and-bars"},"bayareabites_90":{"type":"terms","id":"bayareabites_90","meta":{"index":"terms_1591234321","site":"bayareabites","id":"90","found":true},"relationships":{},"included":{},"name":"san francisco","slug":"san-francisco","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"san francisco Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":54,"isLoading":false,"link":"/bayareabites/category/san-francisco"},"bayareabites_757":{"type":"terms","id":"bayareabites_757","meta":{"index":"terms_1591234321","site":"bayareabites","id":"757","found":true},"relationships":{},"included":{},"name":"check please","slug":"check-please","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"check please Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1361,"isLoading":false,"link":"/bayareabites/tag/check-please"},"bayareabites_763":{"type":"terms","id":"bayareabites_763","meta":{"index":"terms_1591234321","site":"bayareabites","id":"763","found":true},"relationships":{},"included":{},"name":"check please bay area","slug":"check-please-bay-area","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"check please bay area Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2241,"isLoading":false,"link":"/bayareabites/tag/check-please-bay-area"},"bayareabites_16580":{"type":"terms","id":"bayareabites_16580","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16580","found":true},"relationships":{},"included":{},"name":"handmade","slug":"handmade","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"handmade Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100910,"isLoading":false,"link":"/bayareabites/tag/handmade"},"bayareabites_755":{"type":"terms","id":"bayareabites_755","meta":{"index":"terms_1591234321","site":"bayareabites","id":"755","found":true},"relationships":{},"included":{},"name":"pasta","slug":"pasta","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"pasta Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":896,"isLoading":false,"link":"/bayareabites/tag/pasta"},"bayareabites_14738":{"type":"terms","id":"bayareabites_14738","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14738","found":true},"relationships":{},"included":{},"name":"recipes","slug":"recipes","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":831,"isLoading":false,"link":"/bayareabites/tag/recipes"},"bayareabites_14745":{"type":"terms","id":"bayareabites_14745","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14745","found":true},"relationships":{},"included":{},"name":"san francisco","slug":"san-francisco","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"san francisco Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":817,"isLoading":false,"link":"/bayareabites/tag/san-francisco"},"bayareabites_16196":{"type":"terms","id":"bayareabites_16196","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16196","found":true},"relationships":{},"included":{},"name":"New Restaurants 2018","slug":"new-restaurants-2018","taxonomy":"series","description":null,"featImg":null,"headData":{"title":"New Restaurants 2018 Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100526,"isLoading":false,"link":"/bayareabites/series/new-restaurants-2018"},"bayareabites_63":{"type":"terms","id":"bayareabites_63","meta":{"index":"terms_1591234321","site":"bayareabites","id":"63","found":true},"relationships":{},"included":{},"name":"chefs","slug":"chefs","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"chefs Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":27,"isLoading":false,"link":"/bayareabites/category/chefs"},"bayareabites_11028":{"type":"terms","id":"bayareabites_11028","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11028","found":true},"relationships":{},"included":{},"name":"food art","slug":"food-art","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food art Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7736,"isLoading":false,"link":"/bayareabites/category/food-art"},"bayareabites_10028":{"type":"terms","id":"bayareabites_10028","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10028","found":true},"relationships":{},"included":{},"name":"food news","slug":"food-news","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food news Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":8301,"isLoading":false,"link":"/bayareabites/category/food-news"},"bayareabites_16087":{"type":"terms","id":"bayareabites_16087","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16087","found":true},"relationships":{},"included":{},"name":"Che Fico","slug":"che-fico","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Che Fico Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100417,"isLoading":false,"link":"/bayareabites/tag/che-fico"},"bayareabites_16088":{"type":"terms","id":"bayareabites_16088","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16088","found":true},"relationships":{},"included":{},"name":"Christopher Longoria","slug":"christopher-longoria","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Christopher Longoria Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100418,"isLoading":false,"link":"/bayareabites/tag/christopher-longoria"},"bayareabites_9087":{"type":"terms","id":"bayareabites_9087","meta":{"index":"terms_1591234321","site":"bayareabites","id":"9087","found":true},"relationships":{},"included":{},"name":"david chang","slug":"david-chang","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"david chang Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3541,"isLoading":false,"link":"/bayareabites/tag/david-chang"},"bayareabites_16089":{"type":"terms","id":"bayareabites_16089","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16089","found":true},"relationships":{},"included":{},"name":"David Nayfeld","slug":"david-nayfeld","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"David Nayfeld Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100419,"isLoading":false,"link":"/bayareabites/tag/david-nayfeld"},"bayareabites_71":{"type":"terms","id":"bayareabites_71","meta":{"index":"terms_1591234321","site":"bayareabites","id":"71","found":true},"relationships":{},"included":{},"name":"Jewish","slug":"jewish","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Jewish Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":35,"isLoading":false,"link":"/bayareabites/tag/jewish"},"bayareabites_443":{"type":"terms","id":"bayareabites_443","meta":{"index":"terms_1591234321","site":"bayareabites","id":"443","found":true},"relationships":{},"included":{},"name":"pizza","slug":"pizza","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"pizza Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":408,"isLoading":false,"link":"/bayareabites/tag/pizza"},"bayareabites_264":{"type":"terms","id":"bayareabites_264","meta":{"index":"terms_1591234321","site":"bayareabites","id":"264","found":true},"relationships":{},"included":{},"name":"berkeley","slug":"berkeley","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"berkeley Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7636,"isLoading":false,"link":"/bayareabites/category/berkeley"},"bayareabites_8770":{"type":"terms","id":"bayareabites_8770","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8770","found":true},"relationships":{},"included":{},"name":"east bay","slug":"east-bay","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"east bay Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7634,"isLoading":false,"link":"/bayareabites/category/east-bay"},"bayareabites_10":{"type":"terms","id":"bayareabites_10","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10","found":true},"relationships":{},"included":{},"name":"reviews","slug":"reviews","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"reviews Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":24,"isLoading":false,"link":"/bayareabites/category/reviews"},"bayareabites_15952":{"type":"terms","id":"bayareabites_15952","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15952","found":true},"relationships":{},"included":{},"name":"Gio's","slug":"gios","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Gio's Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100282,"isLoading":false,"link":"/bayareabites/tag/gios"},"bayareabites_15150":{"type":"terms","id":"bayareabites_15150","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15150","found":true},"relationships":{},"included":{},"name":"Our Top 20 Guides From 2015","slug":"our-top-20-guides-from-2015","taxonomy":"series","description":"[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"]\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" rel=\"attachment wp-att-92613\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/PhatTriSpecial.jpg\" alt=\"The Phat Tri special bánh mì with a generous smear of pâté. Photo: Jeff Cianci\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92613\" />\u003c/a> The Phat Tri special bánh mì with a generous smear of pâté[/caption]\r\n\r\n\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" target=\"_blank\">Bánh mì\u003c/a> topped the list of your favorite foods to eat in 2015 (and in the \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/21/bay-area-bites-guide-to-8-favorite-east-bay-banh-mi-spots/\" target=\"_blank\">East Bay\u003c/a>, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.","featImg":null,"headData":{"title":"Our Top 20 Guides From 2015 Archives | KQED Bay Area Bites","description":"[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"] The Phat Tri special bánh mì with a generous smear of pâté[/caption] Bánh mì topped the list of your favorite foods to eat in 2015 (and in the East Bay, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.","ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":99480,"isLoading":false,"link":"/bayareabites/series/our-top-20-guides-from-2015"},"bayareabites_13746":{"type":"terms","id":"bayareabites_13746","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13746","found":true},"relationships":{},"included":{},"name":"guides","slug":"guides-2","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"guides Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":8219,"isLoading":false,"link":"/bayareabites/category/guides-2"},"bayareabites_366":{"type":"terms","id":"bayareabites_366","meta":{"index":"terms_1591234321","site":"bayareabites","id":"366","found":true},"relationships":{},"included":{},"name":"oakland","slug":"oakland","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"oakland Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7635,"isLoading":false,"link":"/bayareabites/category/oakland"},"bayareabites_417":{"type":"terms","id":"bayareabites_417","meta":{"index":"terms_1591234321","site":"bayareabites","id":"417","found":true},"relationships":{},"included":{},"name":"a16","slug":"a16","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"a16 Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":382,"isLoading":false,"link":"/bayareabites/tag/a16"},"bayareabites_14632":{"type":"terms","id":"bayareabites_14632","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14632","found":true},"relationships":{},"included":{},"name":"Boot & Shoe Service","slug":"boot-shoe-service","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Boot & Shoe Service Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":99008,"isLoading":false,"link":"/bayareabites/tag/boot-shoe-service"},"bayareabites_14435":{"type":"terms","id":"bayareabites_14435","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14435","found":true},"relationships":{},"included":{},"name":"Dopo","slug":"dopo","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Dopo Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":98811,"isLoading":false,"link":"/bayareabites/tag/dopo"},"bayareabites_16325":{"type":"terms","id":"bayareabites_16325","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16325","found":true},"relationships":{},"included":{},"name":"Oliveto Cafe","slug":"oliveto-cafe","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Oliveto Cafe Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100655,"isLoading":false,"link":"/bayareabites/tag/oliveto-cafe"},"bayareabites_16326":{"type":"terms","id":"bayareabites_16326","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16326","found":true},"relationships":{},"included":{},"name":"Paisan","slug":"paisan","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Paisan Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100656,"isLoading":false,"link":"/bayareabites/tag/paisan"},"bayareabites_16328":{"type":"terms","id":"bayareabites_16328","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16328","found":true},"relationships":{},"included":{},"name":"Parlour","slug":"parlour","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Parlour Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100658,"isLoading":false,"link":"/bayareabites/tag/parlour"},"bayareabites_16329":{"type":"terms","id":"bayareabites_16329","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16329","found":true},"relationships":{},"included":{},"name":"PIQ","slug":"piq","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"PIQ Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100659,"isLoading":false,"link":"/bayareabites/tag/piq"},"bayareabites_16327":{"type":"terms","id":"bayareabites_16327","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16327","found":true},"relationships":{},"included":{},"name":"PIzza Politana","slug":"pizza-politana","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"PIzza Politana Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100657,"isLoading":false,"link":"/bayareabites/tag/pizza-politana"},"bayareabites_8302":{"type":"terms","id":"bayareabites_8302","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8302","found":true},"relationships":{},"included":{},"name":"Pizzaiolo","slug":"pizzaiolo","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Pizzaiolo Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2755,"isLoading":false,"link":"/bayareabites/tag/pizzaiolo"},"bayareabites_16324":{"type":"terms","id":"bayareabites_16324","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16324","found":true},"relationships":{},"included":{},"name":"The Forge","slug":"the-forge","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"The Forge Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100654,"isLoading":false,"link":"/bayareabites/tag/the-forge"},"bayareabites_1653":{"type":"terms","id":"bayareabites_1653","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1653","found":true},"relationships":{},"included":{},"name":"dessert and chocolate","slug":"dessert-and-chocolate","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"dessert and chocolate Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":12,"isLoading":false,"link":"/bayareabites/category/dessert-and-chocolate"},"bayareabites_4084":{"type":"terms","id":"bayareabites_4084","meta":{"index":"terms_1591234321","site":"bayareabites","id":"4084","found":true},"relationships":{},"included":{},"name":"food trends and technology","slug":"food-and-technology","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food trends and technology Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2573,"isLoading":false,"link":"/bayareabites/category/food-and-technology"},"bayareabites_10916":{"type":"terms","id":"bayareabites_10916","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10916","found":true},"relationships":{},"included":{},"name":"NPR food","slug":"npr-food","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"NPR food Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5375,"isLoading":false,"link":"/bayareabites/category/npr-food"},"bayareabites_358":{"type":"terms","id":"bayareabites_358","meta":{"index":"terms_1591234321","site":"bayareabites","id":"358","found":true},"relationships":{},"included":{},"name":"science","slug":"science","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"science Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7943,"isLoading":false,"link":"/bayareabites/category/science"},"bayareabites_1298":{"type":"terms","id":"bayareabites_1298","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1298","found":true},"relationships":{},"included":{},"name":"gelato","slug":"gelato","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"gelato Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1136,"isLoading":false,"link":"/bayareabites/tag/gelato"},"bayareabites_312":{"type":"terms","id":"bayareabites_312","meta":{"index":"terms_1591234321","site":"bayareabites","id":"312","found":true},"relationships":{},"included":{},"name":"ice cream","slug":"ice-cream","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"ice cream Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":277,"isLoading":false,"link":"/bayareabites/tag/ice-cream"},"bayareabites_45":{"type":"terms","id":"bayareabites_45","meta":{"index":"terms_1591234321","site":"bayareabites","id":"45","found":true},"relationships":{},"included":{},"name":"KQED","slug":"kqed","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"KQED Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7,"isLoading":false,"link":"/bayareabites/category/kqed"},"bayareabites_1593":{"type":"terms","id":"bayareabites_1593","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1593","found":true},"relationships":{},"included":{},"name":"tv, film, video, photography","slug":"tv-film-video","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"tv, film, video, photography Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":9,"isLoading":false,"link":"/bayareabites/category/tv-film-video"},"bayareabites_13344":{"type":"terms","id":"bayareabites_13344","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13344","found":true},"relationships":{},"included":{},"name":"Baker Street Bistro","slug":"baker-street-bistro","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Baker Street Bistro Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7813,"isLoading":false,"link":"/bayareabites/tag/baker-street-bistro"},"bayareabites_1942":{"type":"terms","id":"bayareabites_1942","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1942","found":true},"relationships":{},"included":{},"name":"Fremont","slug":"fremont","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Fremont Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1479,"isLoading":false,"link":"/bayareabites/tag/fremont"},"bayareabites_959":{"type":"terms","id":"bayareabites_959","meta":{"index":"terms_1591234321","site":"bayareabites","id":"959","found":true},"relationships":{},"included":{},"name":"french","slug":"french","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"french Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":871,"isLoading":false,"link":"/bayareabites/tag/french"},"bayareabites_867":{"type":"terms","id":"bayareabites_867","meta":{"index":"terms_1591234321","site":"bayareabites","id":"867","found":true},"relationships":{},"included":{},"name":"leslie sbrocco","slug":"leslie-sbrocco","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"leslie sbrocco Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2242,"isLoading":false,"link":"/bayareabites/tag/leslie-sbrocco"},"bayareabites_13343":{"type":"terms","id":"bayareabites_13343","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13343","found":true},"relationships":{},"included":{},"name":"Massimo's","slug":"massimos","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Massimo's Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7812,"isLoading":false,"link":"/bayareabites/tag/massimos"},"bayareabites_153":{"type":"terms","id":"bayareabites_153","meta":{"index":"terms_1591234321","site":"bayareabites","id":"153","found":true},"relationships":{},"included":{},"name":"mediterranean","slug":"mediterranean","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"mediterranean Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":118,"isLoading":false,"link":"/bayareabites/tag/mediterranean"},"bayareabites_8822":{"type":"terms","id":"bayareabites_8822","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8822","found":true},"relationships":{},"included":{},"name":"Old Jerusalem","slug":"old-jerusalem","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Old Jerusalem Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3275,"isLoading":false,"link":"/bayareabites/tag/old-jerusalem"},"bayareabites_13258":{"type":"terms","id":"bayareabites_13258","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13258","found":true},"relationships":{},"included":{},"name":"season 9","slug":"season-9","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"season 9 Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7724,"isLoading":false,"link":"/bayareabites/tag/season-9"},"bayareabites_13345":{"type":"terms","id":"bayareabites_13345","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13345","found":true},"relationships":{},"included":{},"name":"steakhouse","slug":"steakhouse","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"steakhouse Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7814,"isLoading":false,"link":"/bayareabites/tag/steakhouse"},"bayareabites_2998":{"type":"terms","id":"bayareabites_2998","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2998","found":true},"relationships":{},"included":{},"name":"asian food and drink","slug":"asian-food-and-drink","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"asian food and drink Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":58,"isLoading":false,"link":"/bayareabites/category/asian-food-and-drink"},"bayareabites_752":{"type":"terms","id":"bayareabites_752","meta":{"index":"terms_1591234321","site":"bayareabites","id":"752","found":true},"relationships":{},"included":{},"name":"Bay Area Bites Food + Drink","slug":"food-and-drink","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"Bay Area Bites Food + Drink Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1,"isLoading":false,"link":"/bayareabites/category/food-and-drink"},"bayareabites_1927":{"type":"terms","id":"bayareabites_1927","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1927","found":true},"relationships":{},"included":{},"name":"online marketplaces and food sites","slug":"online-marketplaces-and-food-sites","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"online marketplaces and food sites Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1472,"isLoading":false,"link":"/bayareabites/category/online-marketplaces-and-food-sites"},"bayareabites_61":{"type":"terms","id":"bayareabites_61","meta":{"index":"terms_1591234321","site":"bayareabites","id":"61","found":true},"relationships":{},"included":{},"name":"travel","slug":"travel","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"travel Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1216,"isLoading":false,"link":"/bayareabites/category/travel"},"bayareabites_14751":{"type":"terms","id":"bayareabites_14751","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14751","found":true},"relationships":{},"included":{},"name":"berkeley","slug":"berkeley","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"berkeley Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":229,"isLoading":false,"link":"/bayareabites/tag/berkeley"},"bayareabites_14773":{"type":"terms","id":"bayareabites_14773","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14773","found":true},"relationships":{},"included":{},"name":"east bay","slug":"east-bay","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"east bay Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3223,"isLoading":false,"link":"/bayareabites/tag/east-bay"},"bayareabites_12286":{"type":"terms","id":"bayareabites_12286","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12286","found":true},"relationships":{},"included":{},"name":"ethnic food markets","slug":"ethnic-food-markets","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"ethnic food markets Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6748,"isLoading":false,"link":"/bayareabites/tag/ethnic-food-markets"},"bayareabites_2433":{"type":"terms","id":"bayareabites_2433","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2433","found":true},"relationships":{},"included":{},"name":"german","slug":"german","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"german Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1807,"isLoading":false,"link":"/bayareabites/tag/german"},"bayareabites_335":{"type":"terms","id":"bayareabites_335","meta":{"index":"terms_1591234321","site":"bayareabites","id":"335","found":true},"relationships":{},"included":{},"name":"Japanese","slug":"japanese","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Japanese Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":300,"isLoading":false,"link":"/bayareabites/tag/japanese"},"bayareabites_1477":{"type":"terms","id":"bayareabites_1477","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1477","found":true},"relationships":{},"included":{},"name":"spanish","slug":"spanish","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"spanish Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1234,"isLoading":false,"link":"/bayareabites/tag/spanish"},"bayareabites_12287":{"type":"terms","id":"bayareabites_12287","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12287","found":true},"relationships":{},"included":{},"name":"specialty markets","slug":"specialty-markets","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"specialty markets Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6749,"isLoading":false,"link":"/bayareabites/tag/specialty-markets"},"bayareabites_9109":{"type":"terms","id":"bayareabites_9109","meta":{"index":"terms_1591234321","site":"bayareabites","id":"9109","found":true},"relationships":{},"included":{},"name":"The Spanish Table","slug":"the-spanish-table","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"The Spanish Table Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3563,"isLoading":false,"link":"/bayareabites/tag/the-spanish-table"},"bayareabites_9836":{"type":"terms","id":"bayareabites_9836","meta":{"index":"terms_1591234321","site":"bayareabites","id":"9836","found":true},"relationships":{},"included":{},"name":"Tokyo Fish Market","slug":"tokyo-fish-market","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Tokyo Fish Market Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":4290,"isLoading":false,"link":"/bayareabites/tag/tokyo-fish-market"},"bayareabites_2090":{"type":"terms","id":"bayareabites_2090","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2090","found":true},"relationships":{},"included":{},"name":"food history and celebrities","slug":"food-history-and-celebrities","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food history and celebrities Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1561,"isLoading":false,"link":"/bayareabites/category/food-history-and-celebrities"},"bayareabites_34":{"type":"terms","id":"bayareabites_34","meta":{"index":"terms_1591234321","site":"bayareabites","id":"34","found":true},"relationships":{},"included":{},"name":"radio","slug":"radio","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"radio Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1158,"isLoading":false,"link":"/bayareabites/category/radio"},"bayareabites_1544":{"type":"terms","id":"bayareabites_1544","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1544","found":true},"relationships":{},"included":{},"name":"dumplings","slug":"dumplings","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"dumplings Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1266,"isLoading":false,"link":"/bayareabites/tag/dumplings"},"bayareabites_8646":{"type":"terms","id":"bayareabites_8646","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8646","found":true},"relationships":{},"included":{},"name":"italy","slug":"italy","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"italy Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3099,"isLoading":false,"link":"/bayareabites/tag/italy"},"bayareabites_11617":{"type":"terms","id":"bayareabites_11617","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11617","found":true},"relationships":{},"included":{},"name":"Sylvia Poggioli","slug":"sylvia-poggioli","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Sylvia Poggioli Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6079,"isLoading":false,"link":"/bayareabites/tag/sylvia-poggioli"},"bayareabites_10921":{"type":"terms","id":"bayareabites_10921","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10921","found":true},"relationships":{},"included":{},"name":"the salt","slug":"the-salt","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"the salt Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5380,"isLoading":false,"link":"/bayareabites/tag/the-salt"},"bayareabites_12271":{"type":"terms","id":"bayareabites_12271","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12271","found":true},"relationships":{},"included":{},"name":"tortellini","slug":"tortellini","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"tortellini Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6733,"isLoading":false,"link":"/bayareabites/tag/tortellini"},"bayareabites_12270":{"type":"terms","id":"bayareabites_12270","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12270","found":true},"relationships":{},"included":{},"name":"tortellinio","slug":"tortellinio","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"tortellinio Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6732,"isLoading":false,"link":"/bayareabites/tag/tortellinio"},"bayareabites_12269":{"type":"terms","id":"bayareabites_12269","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12269","found":true},"relationships":{},"included":{},"name":"venus","slug":"venus","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"venus Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6731,"isLoading":false,"link":"/bayareabites/tag/venus"},"bayareabites_12093":{"type":"terms","id":"bayareabites_12093","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12093","found":true},"relationships":{},"included":{},"name":"Oakland Local","slug":"oakland-local","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"Oakland Local Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6555,"isLoading":false,"link":"/bayareabites/category/oakland-local"},"bayareabites_12242":{"type":"terms","id":"bayareabites_12242","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12242","found":true},"relationships":{},"included":{},"name":"Desco","slug":"desco","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Desco Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6704,"isLoading":false,"link":"/bayareabites/tag/desco"},"bayareabites_14757":{"type":"terms","id":"bayareabites_14757","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14757","found":true},"relationships":{},"included":{},"name":"oakland","slug":"oakland","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"oakland Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":331,"isLoading":false,"link":"/bayareabites/tag/oakland"}},"userAgentReducer":{"userAgent":"claudebot","isBot":true},"userPermissionsReducer":{"wpLoggedIn":false},"localStorageReducer":{},"browserHistoryReducer":[],"eventsReducer":{},"fssReducer":{},"tvDailyScheduleReducer":{},"tvWeeklyScheduleReducer":{},"tvPrimetimeScheduleReducer":{},"tvMonthlyScheduleReducer":{},"userAccountReducer":{"routeTo":"","showDeleteConfirmModal":false,"user":{"userId":"","isFound":false,"firstName":"","lastName":"","phoneNumber":"","email":"","articles":[]}},"youthMediaReducer":{},"checkPleaseReducer":{"filterData":{},"restaurantData":[]},"reframeReducer":{"attendee":null},"location":{"pathname":"/bayareabites/tag/italian","previousPathname":"/"}}
