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An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"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_115723":{"type":"posts","id":"bayareabites_115723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115723","score":null,"sort":[1488987717000]},"guestAuthors":[],"slug":"celebrate-womens-history-month-at-these-women-owned-restaurants","title":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","publishDate":1488987717,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\nhttps://youtu.be/I2rvNC1kpAQ?t=9m18s\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\nhttps://youtu.be/Y3q2cLxQVWI\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.","status":"publish","parent":0,"modified":1520530423,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1674},"headData":{"title":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants | KQED","description":"Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","datePublished":"2017-03-08T15:41:57.000Z","dateModified":"2018-03-08T17:33:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115723 https://ww2.kqed.org/bayareabites/?p=115723","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/08/celebrate-womens-history-month-at-these-women-owned-restaurants/","disqusTitle":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\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/I2rvNC1kpAQ'\n title='//www.youtube.com/embed/I2rvNC1kpAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\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/Y3q2cLxQVWI'\n title='//www.youtube.com/embed/Y3q2cLxQVWI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants","authors":["1459"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_10249","bayareabites_10523","bayareabites_13312","bayareabites_15776","bayareabites_15049","bayareabites_15333","bayareabites_14211"],"featImg":"bayareabites_115798","label":"source_bayareabites_115723"},"bayareabites_111063":{"type":"posts","id":"bayareabites_111063","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111063","score":null,"sort":[1470165459000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","title":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","publishDate":1470165459,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ","status":"publish","parent":0,"modified":1470348422,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1261},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany | KQED","description":"Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","datePublished":"2016-08-02T19:17:39.000Z","dateModified":"2016-08-04T22:07:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111063 http://ww2.kqed.org/bayareabites/?p=111063","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/02/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111063/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111063/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_4190","bayareabites_13179","bayareabites_15544","bayareabites_10523","bayareabites_15543","bayareabites_9441"],"featImg":"bayareabites_111081","label":"source_bayareabites_111063"},"bayareabites_66849":{"type":"posts","id":"bayareabites_66849","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66849","score":null,"sort":[1375293428000]},"guestAuthors":[],"slug":"bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","title":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","publishDate":1375293428,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n","blocks":[],"excerpt":"Edible Excursions owner Lisa Rogovin explains what a typical week for a food tour company operator looks like. It's not all about what she eats.","status":"publish","parent":0,"modified":1377539767,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2172},"headData":{"title":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin | KQED","description":"Edible Excursions owner Lisa Rogovin explains what a typical week for a food tour company operator looks like. It's not all about what she eats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","datePublished":"2013-07-31T17:57:08.000Z","dateModified":"2013-08-26T17:56:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66849 http://blogs.kqed.org/bayareabites/?p=66849","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/31/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin/","disqusTitle":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","path":"/bayareabites/66849/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\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>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66849/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","authors":["5125"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1146","bayareabites_1246","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_9996","bayareabites_12125","bayareabites_12121","bayareabites_1883","bayareabites_10964","bayareabites_4190","bayareabites_12123","bayareabites_9142","bayareabites_12126","bayareabites_8869","bayareabites_11449","bayareabites_2788","bayareabites_9108","bayareabites_10523","bayareabites_9144","bayareabites_12120","bayareabites_12128","bayareabites_12127","bayareabites_12124","bayareabites_9765","bayareabites_10313","bayareabites_9966","bayareabites_8925","bayareabites_10293","bayareabites_12122"],"featImg":"bayareabites_67078","label":"bayareabites"},"bayareabites_55926":{"type":"posts","id":"bayareabites_55926","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55926","score":null,"sort":[1361739119000]},"guestAuthors":[],"slug":"chef-preeti-mistry-juhu-beach-club-in-temescal","title":"Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal","publishDate":1361739119,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.","status":"publish","parent":0,"modified":1362419706,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1864},"headData":{"title":"Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal | KQED","description":"Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal","datePublished":"2013-02-24T20:51:59.000Z","dateModified":"2013-03-04T17:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55926 http://blogs.kqed.org/bayareabites/?p=55926","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/","disqusTitle":"Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal","path":"/bayareabites/55926/chef-preeti-mistry-juhu-beach-club-in-temescal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\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>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\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>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55926/chef-preeti-mistry-juhu-beach-club-in-temescal","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_1875","bayareabites_1807","bayareabites_181","bayareabites_1873","bayareabites_119"],"tags":["bayareabites_9142","bayareabites_324","bayareabites_11257","bayareabites_10523","bayareabites_14757","bayareabites_10522","bayareabites_8843","bayareabites_209","bayareabites_11256"],"featImg":"bayareabites_57343","label":"bayareabites"},"bayareabites_44676":{"type":"posts","id":"bayareabites_44676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44676","score":null,"sort":[1340200825000]},"guestAuthors":[],"slug":"lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","publishDate":1340200825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","status":"publish","parent":0,"modified":1340211618,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1357},"headData":{"title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","datePublished":"2012-06-20T14:00:25.000Z","dateModified":"2012-06-20T17:00:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44676 http://blogs.kqed.org/bayareabites/?p=44676","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry/","disqusTitle":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","path":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\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>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\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>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2328","bayareabites_10523","bayareabites_8485","bayareabites_9448","bayareabites_9445","bayareabites_9145","bayareabites_10522","bayareabites_10541","bayareabites_209"],"featImg":"bayareabites_44841","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? 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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