Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley
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Eat Real Festival Day 1 + Meatopia
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Check, Please! Bay Area: Pork Store Café, Pizzaiolo, Zarzuela
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Oakland's Boot and Shoe Service Cafe Shines
Food Secrets of Chef/Restaurateur/Writer Daniel Patterson
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In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"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_117125":{"type":"posts","id":"bayareabites_117125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117125","score":null,"sort":[1494437416000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley","title":"Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley","publishDate":1494437416,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n","blocks":[],"excerpt":"One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.","status":"publish","parent":0,"modified":1513198162,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":3072},"headData":{"title":"Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley | KQED","description":"One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley","datePublished":"2017-05-10T17:30:16.000Z","dateModified":"2017-12-13T20:49:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117125 https://ww2.kqed.org/bayareabites/?p=117125","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/10/bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley/","disqusTitle":"Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/117125/bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117125/bay-area-bites-guide-to-12-classic-american-fried-chicken-spots-in-oakland-and-berkeley","authors":["5575"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_8924","bayareabites_15848","bayareabites_330","bayareabites_15776","bayareabites_8302"],"featImg":"bayareabites_117235","label":"source_bayareabites_117125"},"bayareabites_97802":{"type":"posts","id":"bayareabites_97802","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97802","score":null,"sort":[1436894641000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland","title":"Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland","publishDate":1436894641,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97903,97901,97902,97907,97906,97904,97905,97900,97898,97899\"]\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97920,97922,97921,97919,97915,97917,97916,97918\"]\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97936,97935,97934,97939,97937,97938,97933\"]\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97947,97945,97946,97944,97943,97941,97942,97948\"]\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97961,97959,97960,97958,97956,97954,97955,97957,97953,97951,97952\"]\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97964,97970,97968,97969,98020,97971,97967,97965,97966\"]\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97973,97981,97979,97980,97974,97977,97975,97976,97978\"]\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97990,97988,97989,97984,97987,97985,97986,97983\"]\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97996,97995,97994,97993\"]\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98004,98002,98003,98001,98007,98005,98006,98000,97999\"]\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.","status":"publish","parent":0,"modified":1551227077,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":2527},"headData":{"title":"Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland | KQED","description":"This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland","datePublished":"2015-07-14T17:24:01.000Z","dateModified":"2019-02-27T00:24:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97802 http://ww2.kqed.org/bayareabites/?p=97802","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/14/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland/","disqusTitle":"Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/97802/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97903,97901,97902,97907,97906,97904,97905,97900,97898,97899","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97920,97922,97921,97919,97915,97917,97916,97918","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97936,97935,97934,97939,97937,97938,97933","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97947,97945,97946,97944,97943,97941,97942,97948","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97961,97959,97960,97958,97956,97954,97955,97957,97953,97951,97952","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97964,97970,97968,97969,98020,97971,97967,97965,97966","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97973,97981,97979,97980,97974,97977,97975,97976,97978","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97990,97988,97989,97984,97987,97985,97986,97983","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97996,97995,97994,97993","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98004,98002,98003,98001,98007,98005,98006,98000,97999","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97802/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland","authors":["5575"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_417","bayareabites_14632","bayareabites_14435","bayareabites_766","bayareabites_16325","bayareabites_16326","bayareabites_16328","bayareabites_16329","bayareabites_443","bayareabites_16327","bayareabites_8302","bayareabites_16324"],"featImg":"bayareabites_97901","label":"source_bayareabites_97802"},"bayareabites_49147":{"type":"posts","id":"bayareabites_49147","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49147","score":null,"sort":[1348348118000]},"guestAuthors":[],"slug":"eat-real-festival-day-1-meatopia","title":"Eat Real Festival Day 1 + Meatopia","publishDate":1348348118,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire560.jpg\" alt=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" title=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49218\">\u003c/a>\u003cbr>\n\u003cem>Flaming bacon for BLTs from Big Bob Gibson BBQ at Meatopia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another weekend, another all-day outdoor food festival. Thanks perhaps to the mellow, lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month, the evening previews for these events are now my favorites: smaller crowds, less garbage, less glare, with shorter lines and beautiful sunset-streaked skies overhead. \u003c/p>\n\u003cp>At Oakland's first \u003ca href=\"http://www.eatrealfest.com\">Eat Real Festival\u003c/a>, in 2009, the Friday night preview was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">beer and ice cream tasting\u003c/a>, featuring nothing but, you guessed it, beer and ice cream. Now in its fourth year, the festival's added a bunch of food trucks and stalls to its Friday afternoon-to-evening beginning, plus beer, wine, and cocktail bars, live music, and for the first time this year, a West Coast version of New York City's party of carnivores, \u003ca href=\"http://eatrealfest2012meatopia.eventbrite.com/\">Meatopia\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales560.jpg\" alt=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" title=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49199\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A $50 ticket got you into a fenced-off section of parking lot, where a DJ blasted overly loud vintage soul and Latin beats, and where the smell of wood smoke, charcoal, and charring meat hung heavy in the air over the hay-bale seating and shady umbrellas festooned with Eat Real pennants. 10 booths, staffed by chefs from around the country, offered small meatcentric tasting plates; a bar handed out Eat Real-branded Mason jars of Anchor Steam and Laguinitas on tap. (Wine drinkers got a choice of red or white in a plastic cup, unless, like us, you begged for a jar.) \u003c/p>\n\u003cp>Josh Ozersky, a man who's no stranger to \u003ca href=\"http://ozersky.tv/2012/09/oh-come-with-me-to-meatopia/\">self-promotion and buzz generating\u003c/a>, launched the original \u003ca href=\"http://www.meatopia.org\">Meatopia\u003c/a> on New York City's Randall Island. But somehow, transplanted to the West Coast, the event--at least Friday night's eating part-- was just, well, meatiocre. (Several Meatopia-connected butchery competitions and demos were planned for Saturday and Sunday.) There were a few tasty treats, Pizzaiolo's meatballs and Jim 'N Nick's pork and grits among them, but not much was really adventurous or, in fact, much different than what was on offer a la carte at the trucks and booths outside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova560.jpg\" alt=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" title=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49234\">\u003c/a>\u003c/p>\n\u003cp>Using white chocolate to mellow the tang of tomatillos was inventive, sure, but did \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>'s Chartreuse-green sauce really have much to say to the juicy, achiote-rubbed pork loin it was blanketing? No, although the meat was tender and juicy enough. A well-balanced peach chutney couldn't save an underdone, charcoal-tasting chicken leg from locavore restaurant \u003ca href=\"http://www.saltscure.com\">Salt's Cure\u003c/a> in West Hollywood. Were I a Great Dane, I'd have been thrilled by the foot-long beef ribs served up by \u003ca href=\"http://www.greatbbq.com\">Great American Barbecue\u003c/a> from Alameda; alas, the smaller, boneless chunk of meat I tried was too greasily pocketed with fat to chew. \u003c/p>\n\u003cp>Favorites? The supple white grits and slow-cooked pork with a squirt of hot sauce from \u003ca href=\"http://www.jimnnicks.com\">Jim 'N Nick’s Bar-B-Q\u003c/a>, the Southern barbecue chain whose massive rig was parked outside in the main area, boasting a winged pig with the slogan “First we send him to heaven. Then we send you there.” Having tasted what they do to those pigs, I can confirm their truth in advertising. Still, the same fork-tender pig was also on the menu, this time in a sandwich, at their truck outside, making Meatopia moot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq560.jpg\" alt=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq560a.jpg\" alt=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49229\">\u003c/a>\u003c/p>\n\u003cp>And yes, the pork meatballs from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, served with a smile by owner Charlie Hallowell, will always be better than mine, yours, and everyone we know's. Hallowell starts with organic, humanely raised pork from Iowa’s \u003ca href=\"http://www.beckerlaneorganic.com/\">Becker Lane Organic Farm\u003c/a>, which Hallowell calls \"the best pork around,\" then adds bread crumbs, eggs, milk, pine nuts, greens, and capers. After shaping, the meatballs are deep-fried, braised in chicken stock, napped in a thick crushed-tomato sauce, doused with olive oil and sprinkled with Parmesan. They fall apart under the fork, gently, and the whole bite—meat, tomato sauce, cheese, oil—cries out for pasta or a swipe of Italian bread. Good as they are, eating them plain like this turns out to be a very good argument for driving a few miles over to Temescal, sitting down at the restaurant, and ordering them off the menu, so you can eat them the way they were meant to be served. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\" alt=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Me\" title=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Meatopia. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-49191\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\" alt=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" title=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49223\">\u003c/a>\u003c/p>\n\u003cp>This is the puzzlement of local restaurants and food businesses serving up their favorite menu items at these festivals: why wait and wait in line for a cardboard bowl of \u003ca href=\"http://homeroom510.com/menu/#mac+cheese\">Homeroom’s Gilroy garlic mac and cheese\u003c/a>, for example, when you can just go to the restaurant, sit down, and eat the same thing in comfort for a similar price? \u003c/p>\n\u003cp>Or take the \u003ca href=\"http://brittany-crepesandgalettes.com/index.php?option=com_content&view=article&id=6&Itemid=5\">Brittany Crepes and Galettes\u003c/a> stand: who doesn’t like a Nutella crepe hot out of the pan? But fans can find their crepes practically any day of the week at numerous farmers’ markets all around the Bay Area. A lot of the popular food trucks—El Porteno empanadas, Chaac Mool, 4505 Meats—are now as ubiquitous as they are delicious. A good thing, of course, to see small businesses like these become so successful, but one that's making every food-truck event and festival seem more and more the same. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe560.jpg\" alt=\"Crepe. Photo: Wendy Goodfriend\" title=\"Crepe. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49204\">\u003c/a>\u003c/p>\n\u003cp>Still, the pink-streaked sky was gorgeous, the harborside setting with sailboats gliding by made a relaxing change from urban clamor, and even the Oakland PD was in a good mood, keeping the peace with a little \u003ca href=\"http://www.folsomstreetevents.org/\">Folsom Street Fair\u003c/a>-style handcuffing between two dueling barbecue workers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs560.jpg\" alt=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" title=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49210\">\u003c/a>\u003c/p>\n\u003cp>And the flaming maw of the wood-fired cob oven, built on site by volunteers and members of the \u003ca href=\"http://www.eco-sf.org/\">Ecology Center SF\u003c/a>, offered a flickering promise of the \u003ca href=\"http://www.eatrealfest.com/event/Oakland/California/2012/make\">hands-on DIY workshops\u003c/a> to follow, the real heart and soul of the festival. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\" alt=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" title=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49213\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The 4th annual Eat Real Festival kicks off with an evening of food trucks, music, meat and more. But was the much-hyped Meatopia just meatiocre? ","status":"publish","parent":0,"modified":1348817261,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":961},"headData":{"title":"Eat Real Festival Day 1 + Meatopia | KQED","description":"The 4th annual Eat Real Festival kicks off with an evening of food trucks, music, meat and more. But was the much-hyped Meatopia just meatiocre? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eat Real Festival Day 1 + Meatopia","datePublished":"2012-09-22T21:08:38.000Z","dateModified":"2012-09-28T07:27:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"49147 http://blogs.kqed.org/bayareabites/?p=49147","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/22/eat-real-festival-day-1-meatopia/","disqusTitle":"Eat Real Festival Day 1 + Meatopia","path":"/bayareabites/49147/eat-real-festival-day-1-meatopia","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire560.jpg\" alt=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" title=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49218\">\u003c/a>\u003cbr>\n\u003cem>Flaming bacon for BLTs from Big Bob Gibson BBQ at Meatopia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another weekend, another all-day outdoor food festival. Thanks perhaps to the mellow, lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month, the evening previews for these events are now my favorites: smaller crowds, less garbage, less glare, with shorter lines and beautiful sunset-streaked skies overhead. \u003c/p>\n\u003cp>At Oakland's first \u003ca href=\"http://www.eatrealfest.com\">Eat Real Festival\u003c/a>, in 2009, the Friday night preview was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">beer and ice cream tasting\u003c/a>, featuring nothing but, you guessed it, beer and ice cream. Now in its fourth year, the festival's added a bunch of food trucks and stalls to its Friday afternoon-to-evening beginning, plus beer, wine, and cocktail bars, live music, and for the first time this year, a West Coast version of New York City's party of carnivores, \u003ca href=\"http://eatrealfest2012meatopia.eventbrite.com/\">Meatopia\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales560.jpg\" alt=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" title=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49199\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A $50 ticket got you into a fenced-off section of parking lot, where a DJ blasted overly loud vintage soul and Latin beats, and where the smell of wood smoke, charcoal, and charring meat hung heavy in the air over the hay-bale seating and shady umbrellas festooned with Eat Real pennants. 10 booths, staffed by chefs from around the country, offered small meatcentric tasting plates; a bar handed out Eat Real-branded Mason jars of Anchor Steam and Laguinitas on tap. (Wine drinkers got a choice of red or white in a plastic cup, unless, like us, you begged for a jar.) \u003c/p>\n\u003cp>Josh Ozersky, a man who's no stranger to \u003ca href=\"http://ozersky.tv/2012/09/oh-come-with-me-to-meatopia/\">self-promotion and buzz generating\u003c/a>, launched the original \u003ca href=\"http://www.meatopia.org\">Meatopia\u003c/a> on New York City's Randall Island. But somehow, transplanted to the West Coast, the event--at least Friday night's eating part-- was just, well, meatiocre. (Several Meatopia-connected butchery competitions and demos were planned for Saturday and Sunday.) There were a few tasty treats, Pizzaiolo's meatballs and Jim 'N Nick's pork and grits among them, but not much was really adventurous or, in fact, much different than what was on offer a la carte at the trucks and booths outside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova560.jpg\" alt=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" title=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49234\">\u003c/a>\u003c/p>\n\u003cp>Using white chocolate to mellow the tang of tomatillos was inventive, sure, but did \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>'s Chartreuse-green sauce really have much to say to the juicy, achiote-rubbed pork loin it was blanketing? No, although the meat was tender and juicy enough. A well-balanced peach chutney couldn't save an underdone, charcoal-tasting chicken leg from locavore restaurant \u003ca href=\"http://www.saltscure.com\">Salt's Cure\u003c/a> in West Hollywood. Were I a Great Dane, I'd have been thrilled by the foot-long beef ribs served up by \u003ca href=\"http://www.greatbbq.com\">Great American Barbecue\u003c/a> from Alameda; alas, the smaller, boneless chunk of meat I tried was too greasily pocketed with fat to chew. \u003c/p>\n\u003cp>Favorites? The supple white grits and slow-cooked pork with a squirt of hot sauce from \u003ca href=\"http://www.jimnnicks.com\">Jim 'N Nick’s Bar-B-Q\u003c/a>, the Southern barbecue chain whose massive rig was parked outside in the main area, boasting a winged pig with the slogan “First we send him to heaven. Then we send you there.” Having tasted what they do to those pigs, I can confirm their truth in advertising. Still, the same fork-tender pig was also on the menu, this time in a sandwich, at their truck outside, making Meatopia moot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq560.jpg\" alt=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq560a.jpg\" alt=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49229\">\u003c/a>\u003c/p>\n\u003cp>And yes, the pork meatballs from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, served with a smile by owner Charlie Hallowell, will always be better than mine, yours, and everyone we know's. Hallowell starts with organic, humanely raised pork from Iowa’s \u003ca href=\"http://www.beckerlaneorganic.com/\">Becker Lane Organic Farm\u003c/a>, which Hallowell calls \"the best pork around,\" then adds bread crumbs, eggs, milk, pine nuts, greens, and capers. After shaping, the meatballs are deep-fried, braised in chicken stock, napped in a thick crushed-tomato sauce, doused with olive oil and sprinkled with Parmesan. They fall apart under the fork, gently, and the whole bite—meat, tomato sauce, cheese, oil—cries out for pasta or a swipe of Italian bread. Good as they are, eating them plain like this turns out to be a very good argument for driving a few miles over to Temescal, sitting down at the restaurant, and ordering them off the menu, so you can eat them the way they were meant to be served. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\" alt=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Me\" title=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Meatopia. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-49191\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\" alt=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" title=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49223\">\u003c/a>\u003c/p>\n\u003cp>This is the puzzlement of local restaurants and food businesses serving up their favorite menu items at these festivals: why wait and wait in line for a cardboard bowl of \u003ca href=\"http://homeroom510.com/menu/#mac+cheese\">Homeroom’s Gilroy garlic mac and cheese\u003c/a>, for example, when you can just go to the restaurant, sit down, and eat the same thing in comfort for a similar price? \u003c/p>\n\u003cp>Or take the \u003ca href=\"http://brittany-crepesandgalettes.com/index.php?option=com_content&view=article&id=6&Itemid=5\">Brittany Crepes and Galettes\u003c/a> stand: who doesn’t like a Nutella crepe hot out of the pan? But fans can find their crepes practically any day of the week at numerous farmers’ markets all around the Bay Area. A lot of the popular food trucks—El Porteno empanadas, Chaac Mool, 4505 Meats—are now as ubiquitous as they are delicious. A good thing, of course, to see small businesses like these become so successful, but one that's making every food-truck event and festival seem more and more the same. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe560.jpg\" alt=\"Crepe. Photo: Wendy Goodfriend\" title=\"Crepe. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49204\">\u003c/a>\u003c/p>\n\u003cp>Still, the pink-streaked sky was gorgeous, the harborside setting with sailboats gliding by made a relaxing change from urban clamor, and even the Oakland PD was in a good mood, keeping the peace with a little \u003ca href=\"http://www.folsomstreetevents.org/\">Folsom Street Fair\u003c/a>-style handcuffing between two dueling barbecue workers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs560.jpg\" alt=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" title=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49210\">\u003c/a>\u003c/p>\n\u003cp>And the flaming maw of the wood-fired cob oven, built on site by volunteers and members of the \u003ca href=\"http://www.eco-sf.org/\">Ecology Center SF\u003c/a>, offered a flickering promise of the \u003ca href=\"http://www.eatrealfest.com/event/Oakland/California/2012/make\">hands-on DIY workshops\u003c/a> to follow, the real heart and soul of the festival. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\" alt=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" title=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49213\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49147/eat-real-festival-day-1-meatopia","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_181"],"tags":["bayareabites_2250","bayareabites_14753","bayareabites_10761","bayareabites_2642","bayareabites_2550","bayareabites_243","bayareabites_10760","bayareabites_14757","bayareabites_8302"],"featImg":"bayareabites_49188","label":"bayareabites"},"bayareabites_37826":{"type":"posts","id":"bayareabites_37826","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37826","score":null,"sort":[1327096019000]},"guestAuthors":[],"slug":"jon-darskys-del-popolo-pizza-of-the-people","title":"Jon Darsky's Del Popolo: Pizza 'Of the People'","publishDate":1327096019,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_37851\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\" alt=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" title=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" width=\"300\" height=\"225\" class=\"size-full wp-image-37851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Wood-burning Stefano Ferrara oven in shipping container. Photo courtesy of Del Popolo\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/#!/pizzadelpopolo\">Del Popolo\u003c/a>, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. The name Del Popolo means 'of the people' and represents the \"simple and egalitarian nature of pizza.\" Darsky is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. He is the primary designer of this new Bay Area mobile pizzeria, which started as a transatlantic shipping container and will be morphed into a pizza kitchen on wheels, custom-tricked out in ways that are different from other food trucks. He employed a local designer to translate his ideas and “make the concept real on the computer,” as well as produce the detailed drawings and plans required to actually build it. \u003ca href=\"http://www.mclellanindustries.com/\">Mclellan Industries\u003c/a>, based in Hanford, California, handled the fabrication and production. Darsky said of his approach, “Most food trucks start from the same place, with a repurposed step van, and incorporate similar modifications, designs and equipment. I started with the idea that I wanted to use an unconventional appliance in a custom format that would expand the idea of what mobile food can be.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Darsky hails from New York and currently lives in Noe Valley. He has worked locally at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, \u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and flour + water, after an initial career as a pro baseball scout. He is newly married and just back from his honeymoon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\" alt=\"Jon Darsky and his wife Sara on their honeymoon\" title=\"Jon Darsky and his wife Sara on their honeymoon\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37849\">\u003c/a>\u003cbr>\n\u003cem>Jon Darsky and his wife, Sara on their honeymoon. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you and your spouse Sara meet?\u003c/strong>\u003cbr>\nIn late summer 2004, we were set up and went on a blind date at a bar in Manhattan. In 2007, she got a job with YouTube in entertainment marketing, and we moved from Brooklyn to San Francisco. \u003c/p>\n\u003cp>\u003cstrong>Do you have any children?\u003c/strong>\u003cbr>\nWe have a six-year old named Rocco. He's a Jack Russell terrier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tell us about getting married.\u003c/strong>\u003cbr>\nWe ran out of red wine half through the night, and were forced to hit Safeway in Pope Valley (Napa Valley) for some Woodbridge. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> made us a custom flavor of sorbet -- peach moscato -- and Anastasia at \u003ca href=\"http://www.sweetrevolutioncaramels.com/\">Sweet Revolution\u003c/a> made a small box of caramels for each guest. \u003c/p>\n\u003cp>\u003cstrong>How was the honeymoon?\u003c/strong>\u003cbr>\nWe went to Thailand, Cambodia, and Vietnam. In Bangkok's Chinatown, off the back of a pickup truck, we shared a plate of durian and sticky rice with a little condensed milk. On its’ own durian is difficult. It smells bad and is somewhere between savory and sweet. But with the sticky rice and the sweet condensed milk, it's delicious. We got a great photo of the woman preparing food in the truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\" alt=\"Bangkok Chinatown food truck\" title=\"Bangkok Chinatown food truck\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37848\">\u003c/a>\u003cbr>\n\u003cem>Bangkok Chinatown food truck. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>In Siem reap, I had an eggplant, pork and fermented soybean dish that was awesome. It was part of a $17 tasting menu that culminated with a black sticky rice creme brûlée.\u003c/p>\n\u003cp>In Hanoi, my two favorites were the pho I ate in the morning. It was the best food I've ever experienced on a stool a foot off the ground; invigorating and super flavorful. I also had fried fish with turmeric, dill, chili and rice noodles, and a papaya salad with air-dried beef.\u003c/p>\n\u003cp>\u003cstrong>How are things going with Del Popolo?\u003c/strong>\u003cbr>\nSwell. The project was born in June of 2010, a few months after my departure from flour + water. It's closer to launching now than ever before. \u003c/p>\n\u003cp>\u003cstrong>Did you have to get any sort of certification or training to operate your mobile?\u003c/strong>\u003cbr>\nThere’s no certification and no training. Only a commercial drivers license, which requires that you pass the CDL test. It’s not that easy. I spent an entire day in Fresno. In addition to the road test, there's a test of your familiarity with the air brake system. I failed it the first time….\u003c/p>\n\u003cp>\u003cstrong>How did you begin working with Mclellan Industries?\u003c/strong>\u003cbr>\nI found them online. When I contacted them initially, business was slow and they were receptive. They're not in the food truck business, but they had the necessary expertise, facilities and tools to carry out the project.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area spots to shop for food?\u003c/strong>\u003cbr>\nI like to buy \u003ca href=\"http://www.officemax.com/office-supplies/breakroom-cleaning/breakroom-supplies/candy-snacks/candy-gum-mints/product-prod3460377?freeText=twizzlers&csRedirectSearchString=twizzlers&csRedirectSearchResultCount=1&csSearchTag=true&_requestid=2710136\">Twizzlers at Office Max\u003c/a> on Harrison Street. They're always fresh. I feel sick, stupid and guilty afterwards, but the first ten are really good. Also, Thai eggplant, tamarind, and sweet basil from the \u003ca href=\"http://www.yelp.com/biz/the-battambang-market-san-francisco\">Battambang market\u003c/a> on Eddy Street. It's a Thai market owned by a Cambodian woman.\u003cbr>\nI also like \u003ca href=\"http://www.yelp.com/biz/oscars-burger-deli-san-francisco\">Oscar's Deli\u003c/a> on Cesar Chavez, for good, inexpensive falafel.\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite date-night spot?\u003c/strong>\u003cbr>\n\u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, where I like to order the spaghetti with bottarga. I go there for the spaghetti and the hospitality. \u003c/p>\n\u003cp>\u003cstrong>If you had to pick one pizza as your favorite, which one would it be?\u003c/strong>\u003cbr>\nIn S.F., \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a>.\u003cbr>\nIn L.A., my brother-in-law makes delicious pizza at \u003ca href=\"http://www.sottorestaurant.com/\">Sotto\u003c/a>. Both are thoughtful in terms of process, ingredients and the tools they use. There is no randomness to what they do, and it is born out in the end product. Similarly, my style is built around asking as many questions as possible in order to really understand what I am doing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nBeans. I like to make beans, with almost any kind from \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. It’s hands-down my favorite thing to make… add some herbs and some sherry vinegar.\u003c/p>\n\u003cp>\u003cstrong>What will you do for Valentine’s Day?\u003c/strong>\u003cbr>\nWe're going to the SF ballet to see \u003ca href=\"http://www.sfballet.org/tickets/production/overview/2012-program-2?gclid=CNuYgLjM3a0CFQhjhwodsmnroQ\">Chroma\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nAnything with meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://delpopolosf.com/\">Del Popolo Website\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/@pizzadelpopolo\">@pizzadelpopolo\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Del Popolo, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. He is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from flour + water. BAB caught up with Darsky for an interview.","status":"publish","parent":0,"modified":1327096019,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":985},"headData":{"title":"Jon Darsky's Del Popolo: Pizza 'Of the People' | KQED","description":"Del Popolo, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. He is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from flour + water. BAB caught up with Darsky for an interview.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jon Darsky's Del Popolo: Pizza 'Of the People'","datePublished":"2012-01-20T21:46:59.000Z","dateModified":"2012-01-20T21:46:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37826 http://blogs.kqed.org/bayareabites/?p=37826","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/20/jon-darskys-del-popolo-pizza-of-the-people/","disqusTitle":"Jon Darsky's Del Popolo: Pizza 'Of the People'","path":"/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_37851\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\" alt=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" title=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" width=\"300\" height=\"225\" class=\"size-full wp-image-37851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Wood-burning Stefano Ferrara oven in shipping container. Photo courtesy of Del Popolo\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/#!/pizzadelpopolo\">Del Popolo\u003c/a>, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. The name Del Popolo means 'of the people' and represents the \"simple and egalitarian nature of pizza.\" Darsky is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. He is the primary designer of this new Bay Area mobile pizzeria, which started as a transatlantic shipping container and will be morphed into a pizza kitchen on wheels, custom-tricked out in ways that are different from other food trucks. He employed a local designer to translate his ideas and “make the concept real on the computer,” as well as produce the detailed drawings and plans required to actually build it. \u003ca href=\"http://www.mclellanindustries.com/\">Mclellan Industries\u003c/a>, based in Hanford, California, handled the fabrication and production. Darsky said of his approach, “Most food trucks start from the same place, with a repurposed step van, and incorporate similar modifications, designs and equipment. I started with the idea that I wanted to use an unconventional appliance in a custom format that would expand the idea of what mobile food can be.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Darsky hails from New York and currently lives in Noe Valley. He has worked locally at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, \u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and flour + water, after an initial career as a pro baseball scout. He is newly married and just back from his honeymoon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\" alt=\"Jon Darsky and his wife Sara on their honeymoon\" title=\"Jon Darsky and his wife Sara on their honeymoon\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37849\">\u003c/a>\u003cbr>\n\u003cem>Jon Darsky and his wife, Sara on their honeymoon. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you and your spouse Sara meet?\u003c/strong>\u003cbr>\nIn late summer 2004, we were set up and went on a blind date at a bar in Manhattan. In 2007, she got a job with YouTube in entertainment marketing, and we moved from Brooklyn to San Francisco. \u003c/p>\n\u003cp>\u003cstrong>Do you have any children?\u003c/strong>\u003cbr>\nWe have a six-year old named Rocco. He's a Jack Russell terrier.\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>Tell us about getting married.\u003c/strong>\u003cbr>\nWe ran out of red wine half through the night, and were forced to hit Safeway in Pope Valley (Napa Valley) for some Woodbridge. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> made us a custom flavor of sorbet -- peach moscato -- and Anastasia at \u003ca href=\"http://www.sweetrevolutioncaramels.com/\">Sweet Revolution\u003c/a> made a small box of caramels for each guest. \u003c/p>\n\u003cp>\u003cstrong>How was the honeymoon?\u003c/strong>\u003cbr>\nWe went to Thailand, Cambodia, and Vietnam. In Bangkok's Chinatown, off the back of a pickup truck, we shared a plate of durian and sticky rice with a little condensed milk. On its’ own durian is difficult. It smells bad and is somewhere between savory and sweet. But with the sticky rice and the sweet condensed milk, it's delicious. We got a great photo of the woman preparing food in the truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\" alt=\"Bangkok Chinatown food truck\" title=\"Bangkok Chinatown food truck\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37848\">\u003c/a>\u003cbr>\n\u003cem>Bangkok Chinatown food truck. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>In Siem reap, I had an eggplant, pork and fermented soybean dish that was awesome. It was part of a $17 tasting menu that culminated with a black sticky rice creme brûlée.\u003c/p>\n\u003cp>In Hanoi, my two favorites were the pho I ate in the morning. It was the best food I've ever experienced on a stool a foot off the ground; invigorating and super flavorful. I also had fried fish with turmeric, dill, chili and rice noodles, and a papaya salad with air-dried beef.\u003c/p>\n\u003cp>\u003cstrong>How are things going with Del Popolo?\u003c/strong>\u003cbr>\nSwell. The project was born in June of 2010, a few months after my departure from flour + water. It's closer to launching now than ever before. \u003c/p>\n\u003cp>\u003cstrong>Did you have to get any sort of certification or training to operate your mobile?\u003c/strong>\u003cbr>\nThere’s no certification and no training. Only a commercial drivers license, which requires that you pass the CDL test. It’s not that easy. I spent an entire day in Fresno. In addition to the road test, there's a test of your familiarity with the air brake system. I failed it the first time….\u003c/p>\n\u003cp>\u003cstrong>How did you begin working with Mclellan Industries?\u003c/strong>\u003cbr>\nI found them online. When I contacted them initially, business was slow and they were receptive. They're not in the food truck business, but they had the necessary expertise, facilities and tools to carry out the project.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area spots to shop for food?\u003c/strong>\u003cbr>\nI like to buy \u003ca href=\"http://www.officemax.com/office-supplies/breakroom-cleaning/breakroom-supplies/candy-snacks/candy-gum-mints/product-prod3460377?freeText=twizzlers&csRedirectSearchString=twizzlers&csRedirectSearchResultCount=1&csSearchTag=true&_requestid=2710136\">Twizzlers at Office Max\u003c/a> on Harrison Street. They're always fresh. I feel sick, stupid and guilty afterwards, but the first ten are really good. Also, Thai eggplant, tamarind, and sweet basil from the \u003ca href=\"http://www.yelp.com/biz/the-battambang-market-san-francisco\">Battambang market\u003c/a> on Eddy Street. It's a Thai market owned by a Cambodian woman.\u003cbr>\nI also like \u003ca href=\"http://www.yelp.com/biz/oscars-burger-deli-san-francisco\">Oscar's Deli\u003c/a> on Cesar Chavez, for good, inexpensive falafel.\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite date-night spot?\u003c/strong>\u003cbr>\n\u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, where I like to order the spaghetti with bottarga. I go there for the spaghetti and the hospitality. \u003c/p>\n\u003cp>\u003cstrong>If you had to pick one pizza as your favorite, which one would it be?\u003c/strong>\u003cbr>\nIn S.F., \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a>.\u003cbr>\nIn L.A., my brother-in-law makes delicious pizza at \u003ca href=\"http://www.sottorestaurant.com/\">Sotto\u003c/a>. Both are thoughtful in terms of process, ingredients and the tools they use. There is no randomness to what they do, and it is born out in the end product. Similarly, my style is built around asking as many questions as possible in order to really understand what I am doing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nBeans. I like to make beans, with almost any kind from \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. It’s hands-down my favorite thing to make… add some herbs and some sherry vinegar.\u003c/p>\n\u003cp>\u003cstrong>What will you do for Valentine’s Day?\u003c/strong>\u003cbr>\nWe're going to the SF ballet to see \u003ca href=\"http://www.sfballet.org/tickets/production/overview/2012-program-2?gclid=CNuYgLjM3a0CFQhjhwodsmnroQ\">Chroma\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nAnything with meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://delpopolosf.com/\">Del Popolo Website\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/@pizzadelpopolo\">@pizzadelpopolo\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1807","bayareabites_181"],"tags":["bayareabites_10095","bayareabites_9632","bayareabites_10094","bayareabites_443","bayareabites_8302","bayareabites_4181"],"featImg":"bayareabites_37849","label":"bayareabites"},"bayareabites_33973":{"type":"posts","id":"bayareabites_33973","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33973","score":null,"sort":[1317991714000]},"guestAuthors":[],"slug":"check-please-bay-area-pork-store-cafe-pizzaiolo-zarzuela","title":"Check, Please! Bay Area: Pork Store Café, Pizzaiolo, Zarzuela","publishDate":1317991714,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp609-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp609-group560.jpg\" alt=\"Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED. Photo by Wendy Goodfriend\" title=\"Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-33981\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 9 airs Friday October 7 at 1pm and 8:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5897\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The ninth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5919\">Pork Store Café\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5925\">Pizzaiolo\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5934\">Zarzuela\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- What to do with Leftover Wine\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/_LcBqrYVtx4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"The ninth episode of the season features these restaurants: Pork Store Café (San Francisco), Pizzaiolo (Oakland) and Zarzuela (San Francisco). Leslie's shares wine tips about what to do with leftover wine.","status":"publish","parent":0,"modified":1317991714,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/_LcBqrYVtx4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":137},"headData":{"title":"Check, Please! Bay Area: Pork Store Café, Pizzaiolo, Zarzuela | KQED","description":"The ninth episode of the season features these restaurants: Pork Store Café (San Francisco), Pizzaiolo (Oakland) and Zarzuela (San Francisco). Leslie's shares wine tips about what to do with leftover wine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area: Pork Store Café, Pizzaiolo, Zarzuela","datePublished":"2011-10-07T12:48:34.000Z","dateModified":"2011-10-07T12:48:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33973 http://blogs.kqed.org/bayareabites/?p=33973","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/07/check-please-bay-area-pork-store-cafe-pizzaiolo-zarzuela/","disqusTitle":"Check, Please! Bay Area: Pork Store Café, Pizzaiolo, Zarzuela","path":"/bayareabites/33973/check-please-bay-area-pork-store-cafe-pizzaiolo-zarzuela","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp609-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp609-group560.jpg\" alt=\"Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED. Photo by Wendy Goodfriend\" title=\"Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-33981\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 9 airs Friday October 7 at 1pm and 8:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5897\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The ninth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5919\">Pork Store Café\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5925\">Pizzaiolo\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5934\">Zarzuela\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- What to do with Leftover Wine\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>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/_LcBqrYVtx4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33973/check-please-bay-area-pork-store-cafe-pizzaiolo-zarzuela","authors":["5014"],"categories":["bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_763","bayareabites_46","bayareabites_867","bayareabites_8302","bayareabites_9779","bayareabites_9538","bayareabites_9780"],"featImg":"bayareabites_33981","label":"bayareabites"},"bayareabites_33284":{"type":"posts","id":"bayareabites_33284","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33284","score":null,"sort":[1317132058000]},"guestAuthors":[],"slug":"a-promising-lunchbreak-in-oaklands-local-cafe","title":"A Promising Lunch Break at Oakland's Local Cafe","publishDate":1317132058,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/local.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/local.jpg\" alt=\"local cafe\" title=\"local cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-33285\">\u003c/a>\u003c/p>\n\u003cp>In under a month, newcomer Local Cafe is already charming Piedmont Avenue neighbors and luring Oaklanders for a morning coffee or a quick bite to eat. Owners Megan Burke and David Crombie joined up with Colin Etezadi, formerly of \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, to craft a menu that is seasonal, well-crafted, and relies on many local ingredients and products. \u003c/p>\n\u003cp>For breakfast, they serve drip coffee and espresso beverages from \u003ca href=\"http://www.graffeo.com/\">Graffeo\u003c/a> along with fresh-squeezed juices, housemade granola, breakfast sandwiches, toast and \u003ca href=\"http://innajam.com/\">INNA\u003c/a> Jam, and pastries from \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. I have yet to get over there in the morning, but I've heard rumors that the espresso drinks alone are worth the jaunt. I can attest that this is certainly the case with the salads and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0775.jpg\" alt=\"\" title=\"Local Cafe\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-33349\">\u003c/a>\u003cbr>\n\u003cem>Interior of Local Cafe\u003c/em>\u003c/p>\n\u003cp>When you walk in for lunch, you're met with warm, modern decor (think \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a> with a cooler color palate), oversized lighting fixtures, chalkboard menus and a lovely community table. Walking up to the register, you'll see a cold case full of fun bottled beverages including lemonades, root beers, small bottles of Dr. Pepper and juices and teas. We were seated and given paper menus although I noticed a few couples ordering right at the counter, so it looks like it could go either way depending on how busy it is at the time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bread.jpg\" alt=\"cheese plate at Local Cafe\" title=\"cheese plate at Local Cafe\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-33286\">\u003c/a>\u003cbr>\n\u003cem>Cheese Platter at Local Cafe\u003c/em>\u003c/p>\n\u003cp>We began with a few housemade iced teas and the Cheese Platter which featured fresh pears and a few different kinds of soft cheeses. I have to say that I do like a firm salty cheese with my pears as well; this would be a nice addition. Other than that, the pears and cheeses are accompanied by thinly sliced, toasted bread and it makes for a nice nibble while you're waiting for your lunch to arrive.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0779.jpg\" alt=\"chefs salad\" title=\"chefs salad\" width=\"500\" height=\"347\" class=\"alignnone size-full wp-image-33287\">\u003c/a>\u003cbr>\n\u003cem>Chef's Salad\u003c/em>\u003c/p>\n\u003cp>My handsome dining partner and I split the Chef's Salad and the Egg Salad Sandwich served on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> roll. I always associate Chef's Salads with bad, corporate cafeterias but I hadn't tried one in so long and it was the most substantial salad on the menu so we went for it. The lettuce was nice and crisp and the salad itself was lightly dressed and seasoned. This is a good one to split with someone in conjunction with another dish--I think on its own it might be a little on the not-all-that-special side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0780.jpg\" alt=\"egg salad sandwich\" title=\"egg salad sandwich\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-33288\">\u003c/a>\u003cbr>\n\u003cem>Egg Salad Sandwich\u003c/em>\u003c/p>\n\u003cp>The Egg Salad Sandwich, on the other hand, veers to the other end of the spectrum: it is a very special sandwich. So often the problem with egg salad sandwiches is that the eggs can be over-boiled and turn into a crumbly mess only held together by gobs of mayonnaise. Not at Local Cafe. Here the eggs are soft boiled and mayonnaise is used only sparingly. There are capers and watercress and great crusty bread. While I did share this sandwich, I probably wouldn't again--it's one you're going to want to enjoy all on your own.\u003c/p>\n\u003cp>After lunch, there are a few cookies and simple desserts along with \u003ca href=\"http://tarasorganic.com/\">Tara's Ice cream\u003c/a>. When we were finishing up lunch, we asked about the root beer they sold and how sweet it was compared to more commercial root beers. Co-owner David Crombie was working the register and checking in with his customers but he took the time to actually pour us a sample and chat about our favorite brands. It's apparent from the beginning when we walked in and were greeted quickly by the inviting interior and the friendly waitstaff that this was a promising spot on Piedmont Avenue. It became even more apparent as we were leaving and chatting with David about soda, sunshine, and Oakland in general. Isn't this how all good lunches should end?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/local-cafe-oakland\">Local Cafe\u003c/a>\u003cbr>\n4395 Piedmont Avenue, Oakland CA\u003cbr>\n(510) 922-8249\u003cbr>\nHours: Tuesday-Sunday, 7am-3pm\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon discusses her recent fantastic lunch hour at Oakland's Local Cafe.","status":"publish","parent":0,"modified":1317095776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":668},"headData":{"title":"A Promising Lunch Break at Oakland's Local Cafe | KQED","description":"Megan Gordon discusses her recent fantastic lunch hour at Oakland's Local Cafe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Promising Lunch Break at Oakland's Local Cafe","datePublished":"2011-09-27T14:00:58.000Z","dateModified":"2011-09-27T03:56:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33284 http://blogs.kqed.org/bayareabites/?p=33284","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/27/a-promising-lunchbreak-in-oaklands-local-cafe/","disqusTitle":"A Promising Lunch Break at Oakland's Local Cafe","path":"/bayareabites/33284/a-promising-lunchbreak-in-oaklands-local-cafe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/local.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/local.jpg\" alt=\"local cafe\" title=\"local cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-33285\">\u003c/a>\u003c/p>\n\u003cp>In under a month, newcomer Local Cafe is already charming Piedmont Avenue neighbors and luring Oaklanders for a morning coffee or a quick bite to eat. Owners Megan Burke and David Crombie joined up with Colin Etezadi, formerly of \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, to craft a menu that is seasonal, well-crafted, and relies on many local ingredients and products. \u003c/p>\n\u003cp>For breakfast, they serve drip coffee and espresso beverages from \u003ca href=\"http://www.graffeo.com/\">Graffeo\u003c/a> along with fresh-squeezed juices, housemade granola, breakfast sandwiches, toast and \u003ca href=\"http://innajam.com/\">INNA\u003c/a> Jam, and pastries from \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. I have yet to get over there in the morning, but I've heard rumors that the espresso drinks alone are worth the jaunt. I can attest that this is certainly the case with the salads and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0775.jpg\" alt=\"\" title=\"Local Cafe\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-33349\">\u003c/a>\u003cbr>\n\u003cem>Interior of Local Cafe\u003c/em>\u003c/p>\n\u003cp>When you walk in for lunch, you're met with warm, modern decor (think \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a> with a cooler color palate), oversized lighting fixtures, chalkboard menus and a lovely community table. Walking up to the register, you'll see a cold case full of fun bottled beverages including lemonades, root beers, small bottles of Dr. Pepper and juices and teas. We were seated and given paper menus although I noticed a few couples ordering right at the counter, so it looks like it could go either way depending on how busy it is at the time. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bread.jpg\" alt=\"cheese plate at Local Cafe\" title=\"cheese plate at Local Cafe\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-33286\">\u003c/a>\u003cbr>\n\u003cem>Cheese Platter at Local Cafe\u003c/em>\u003c/p>\n\u003cp>We began with a few housemade iced teas and the Cheese Platter which featured fresh pears and a few different kinds of soft cheeses. I have to say that I do like a firm salty cheese with my pears as well; this would be a nice addition. Other than that, the pears and cheeses are accompanied by thinly sliced, toasted bread and it makes for a nice nibble while you're waiting for your lunch to arrive.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0779.jpg\" alt=\"chefs salad\" title=\"chefs salad\" width=\"500\" height=\"347\" class=\"alignnone size-full wp-image-33287\">\u003c/a>\u003cbr>\n\u003cem>Chef's Salad\u003c/em>\u003c/p>\n\u003cp>My handsome dining partner and I split the Chef's Salad and the Egg Salad Sandwich served on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> roll. I always associate Chef's Salads with bad, corporate cafeterias but I hadn't tried one in so long and it was the most substantial salad on the menu so we went for it. The lettuce was nice and crisp and the salad itself was lightly dressed and seasoned. This is a good one to split with someone in conjunction with another dish--I think on its own it might be a little on the not-all-that-special side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0780.jpg\" alt=\"egg salad sandwich\" title=\"egg salad sandwich\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-33288\">\u003c/a>\u003cbr>\n\u003cem>Egg Salad Sandwich\u003c/em>\u003c/p>\n\u003cp>The Egg Salad Sandwich, on the other hand, veers to the other end of the spectrum: it is a very special sandwich. So often the problem with egg salad sandwiches is that the eggs can be over-boiled and turn into a crumbly mess only held together by gobs of mayonnaise. Not at Local Cafe. Here the eggs are soft boiled and mayonnaise is used only sparingly. There are capers and watercress and great crusty bread. While I did share this sandwich, I probably wouldn't again--it's one you're going to want to enjoy all on your own.\u003c/p>\n\u003cp>After lunch, there are a few cookies and simple desserts along with \u003ca href=\"http://tarasorganic.com/\">Tara's Ice cream\u003c/a>. When we were finishing up lunch, we asked about the root beer they sold and how sweet it was compared to more commercial root beers. Co-owner David Crombie was working the register and checking in with his customers but he took the time to actually pour us a sample and chat about our favorite brands. It's apparent from the beginning when we walked in and were greeted quickly by the inviting interior and the friendly waitstaff that this was a promising spot on Piedmont Avenue. It became even more apparent as we were leaving and chatting with David about soda, sunshine, and Oakland in general. Isn't this how all good lunches should end?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/local-cafe-oakland\">Local Cafe\u003c/a>\u003cbr>\n4395 Piedmont Avenue, Oakland CA\u003cbr>\n(510) 922-8249\u003cbr>\nHours: Tuesday-Sunday, 7am-3pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33284/a-promising-lunchbreak-in-oaklands-local-cafe","authors":["5072"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9764","bayareabites_1718","bayareabites_9641","bayareabites_9743","bayareabites_9763","bayareabites_14757","bayareabites_8302","bayareabites_9765"],"featImg":"bayareabites_33349","label":"bayareabites"},"bayareabites_31746":{"type":"posts","id":"bayareabites_31746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31746","score":null,"sort":[1313687109000]},"guestAuthors":[],"slug":"forum-chez-panisse-turns-40","title":"KQED's Forum: Chez Panisse Turns 40","publishDate":1313687109,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" title=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31754\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters at KQED with her new book \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a>.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Original Broadcast on Forum:\u003c/a> Thu, Aug 18, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In 1971, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. As the restaurant marks its anniversary, \u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Forum\u003c/a> talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"https://twitter.com/#!/scottshafer\">Scott Shafer\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"https://twitter.com/#!/AliceWaters\">Alice Waters\u003c/a>, owner of \u003ca href=\"https://twitter.com/#!/chezpanisse\">Chez Panisse\u003c/a>\u003c/li>\n\u003cli>Charlie Hallowell, chef and owner of \u003ca href=\"http://pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaelbauer1\">Michael Bauer\u003c/a>, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/caminooakland\">Russell Moore\u003c/a>, chef and owner of \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> Restaurant in Oakland\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories, Books, Audio:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse’s birthday kicks off with party to remember\u003c/a> -- \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">Sarah Henry\u003c/a> at Berkeleyside\u003c/li>\n\u003cli>Book: \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a> by Alice Waters\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/home\">Chez Panisse Foundation\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th Anniversary Events\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2011/08/chez-panisse-restaurant-berkeley/\">Chez Panisse at Forty\u003c/a> -- David Lebovitz\n\u003c/li>\n\u003cli>\n\u003ca href=\"http://www.gilttaste.com/stories/1554-the-real-triumph-of-alice-waters\">The Real Triumph of Alice Waters\u003c/a> -- John Birdsall at Gilt Taste\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and Future of the Food Movement\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Jenna Bush, Alice Waters, Jake Gyllenhaal, and the Edible Schoolyard\u003c/a> --Today Show\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.washingtonpost.com/business/industries/chez-panisse-staff-and-fans-celebrate-40-years-of-alices-restaurant/2011/08/24/gIQAO7kabJ_story.html\">Chez Panisse staff and fans celebrate 40 years of Alice’s restaurant\u003c/a> -- The Washington Post\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a> (ESY) \u003ca href=\"https://twitter.com/#!/edibleschoolyrd\">@edibleschoolyrd\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nowness.com/day/2011/8/24/1596/alice-waters-edible-education\">Alice Waters: Edible Education\u003c/a> -- short film by Lisa Eisner + interview \u003ca href=\"http://twitter.com/#!/NOWNESS\">@NOWNESS\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cscript id=\"prx-p67270-embed\" src=\"http://www.prx.org/p/67270/embed.js?size=small\">\u003c/script>\u003cembed src=\"http://www.npr.org/v2/?i=139707078&m=139845615&t=audio\" height=\"386\" wmode=\"opaque\" allowfullscreen=\"true\" width=\"400\" base=\"http://www.npr.org\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In 1971, Alice Waters and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by Chez Panisse. As the restaurant marks its anniversary, Forum talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\r\n","status":"publish","parent":0,"modified":1314548272,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":310},"headData":{"title":"KQED's Forum: Chez Panisse Turns 40 | KQED","description":"In 1971, Alice Waters and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by Chez Panisse. As the restaurant marks its anniversary, Forum talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: Chez Panisse Turns 40","datePublished":"2011-08-18T17:05:09.000Z","dateModified":"2011-08-28T16:17:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31746 http://blogs.kqed.org/bayareabites/?p=31746","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/","disqusTitle":"KQED's Forum: Chez Panisse Turns 40","path":"/bayareabites/31746/forum-chez-panisse-turns-40","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" title=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31754\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters at KQED with her new book \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a>.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Original Broadcast on Forum:\u003c/a> Thu, Aug 18, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In 1971, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. As the restaurant marks its anniversary, \u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Forum\u003c/a> talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"https://twitter.com/#!/scottshafer\">Scott Shafer\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"https://twitter.com/#!/AliceWaters\">Alice Waters\u003c/a>, owner of \u003ca href=\"https://twitter.com/#!/chezpanisse\">Chez Panisse\u003c/a>\u003c/li>\n\u003cli>Charlie Hallowell, chef and owner of \u003ca href=\"http://pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaelbauer1\">Michael Bauer\u003c/a>, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/caminooakland\">Russell Moore\u003c/a>, chef and owner of \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> Restaurant in Oakland\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories, Books, Audio:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse’s birthday kicks off with party to remember\u003c/a> -- \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">Sarah Henry\u003c/a> at Berkeleyside\u003c/li>\n\u003cli>Book: \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a> by Alice Waters\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/home\">Chez Panisse Foundation\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th Anniversary Events\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2011/08/chez-panisse-restaurant-berkeley/\">Chez Panisse at Forty\u003c/a> -- David Lebovitz\n\u003c/li>\n\u003cli>\n\u003ca href=\"http://www.gilttaste.com/stories/1554-the-real-triumph-of-alice-waters\">The Real Triumph of Alice Waters\u003c/a> -- John Birdsall at Gilt Taste\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and Future of the Food Movement\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Jenna Bush, Alice Waters, Jake Gyllenhaal, and the Edible Schoolyard\u003c/a> --Today Show\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.washingtonpost.com/business/industries/chez-panisse-staff-and-fans-celebrate-40-years-of-alices-restaurant/2011/08/24/gIQAO7kabJ_story.html\">Chez Panisse staff and fans celebrate 40 years of Alice’s restaurant\u003c/a> -- The Washington Post\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a> (ESY) \u003ca href=\"https://twitter.com/#!/edibleschoolyrd\">@edibleschoolyrd\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nowness.com/day/2011/8/24/1596/alice-waters-edible-education\">Alice Waters: Edible Education\u003c/a> -- short film by Lisa Eisner + interview \u003ca href=\"http://twitter.com/#!/NOWNESS\">@NOWNESS\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cscript id=\"prx-p67270-embed\" src=\"http://www.prx.org/p/67270/embed.js?size=small\">\u003c/script>\u003cembed src=\"http://www.npr.org/v2/?i=139707078&m=139845615&t=audio\" height=\"386\" wmode=\"opaque\" allowfullscreen=\"true\" width=\"400\" base=\"http://www.npr.org\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31746/forum-chez-panisse-turns-40","authors":["5014"],"categories":["bayareabites_109","bayareabites_63","bayareabites_50","bayareabites_2090","bayareabites_45","bayareabites_34","bayareabites_1807","bayareabites_60"],"tags":["bayareabites_234","bayareabites_9641","bayareabites_583","bayareabites_9645","bayareabites_1325","bayareabites_2024","bayareabites_8302","bayareabites_9651"],"featImg":"bayareabites_31754","label":"bayareabites"},"bayareabites_30666":{"type":"posts","id":"bayareabites_30666","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30666","score":null,"sort":[1311692433000]},"guestAuthors":[],"slug":"oaklands-boot-and-shoe-service-cafe-shines","title":"Oakland's Boot and Shoe Service Cafe Shines","publishDate":1311692433,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe1.jpg\" alt=\"boot and shoe\" title=\"boot and shoe\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-30667\">\u003c/a>\u003c/p>\n\u003cp>I've been walking by for months trying to peek through the papered windows. Hoping and hoping that one day on my stroll, the doors would just magically swing wide open. Sometimes I'd actually force myself to go a few weeks without checking, convinced that the next time I did, a new bustling cafe would be livening up the sleepy morning stretch of Grand Avenue that I call home. You see, for all of the cafes and amenities we have, we don't have an independent morning spot with great espresso, coffee and interesting morning pastries. Until now. \u003c/p>\n\u003cp>Now let's get one thing straight: Charlie Hallowell, chef/owner of both \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>, doesn't do things half-way (and thus, I think, the wait for the perfect time to take that kraft paper down from the windows). From wonderful fresh salads and delightful wood-fired pizzas at Pizzaiolo to those fantastic salty olives and strong cocktails (and pizza, of course) at Boot and Shoe Service -- there are innumerable reasons to visit both. And since moving to Oakland I find myself frequenting one of the sturdy wooden tables at Pizzaiolo drinking a macchiato, nibbling on a cinnamoney donut hole and stealing internet from the tenants upstairs. The morning service there is lovely and the locals have caught on: it's packed. \u003c/p>\n\u003cp>And finally: the new cafe adjoining Boot and Shoe Service, formally DiBartolo Cafe, opened last week and looks pretty promising. In short time, I predict, it too will be packed. Like Pizzaiolo's morning service, there are a variety of simple pastries and morning cakes and lots of seating (they are keeping it wi-fi free for now) at counters along the whole periphery of the space. The inside is spare and clean with high ceilings, brick walls, and fantastic light. Hallowell has opted to serve \u003ca href=\"http://sightglasscoffee.com/\">Sightglass coffee\u003c/a>, and the staff and other customers I chatted with seem thrilled with the decision for a few reasons. It's local, it's excellent, and it's not \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> (which, while fantastic, is ubiquitous these days). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/making-coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/making-coffee1.jpg\" alt=\"making coffee at boot and shoe service\" title=\"making coffee at boot and shoe service\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-30673\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can find a short list of coffee drinks including lattes, cappuccinos, macchiatos and the like along with a special mocha made with a housemade chocolate consisting largely of dark \u003ca href=\"http://www.valrhona.com/us\">Valrhona\u003c/a> chocolate. If you're into drip coffee they brew one cup at a time, taking just as much time and care with a simple cup of coffee as they do a more involved espresso drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-granola1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-granola1.jpg\" alt=\"boot and shoe\" title=\"boot and shoe granola\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-30668\">\u003c/a>\u003c/p>\n\u003cp>They also offer housemade granola in a bowl with fruit and milk/yogurt or in a big ball jar for $10 ($1 of which is a deposit for the jar). I haven't had a chance to try the granola yet, but the staff insists it's the best you'll ever have. It's on my to-do list this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe-coffee-menupastries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe-coffee-menupastries1.jpg\" alt=\"boot and shoe coffee menu pastries\" title=\"boot and shoe coffee menu pastries\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-30669\">\u003c/a>\u003c/p>\n\u003cp>What I have tried are their perfect cappuccinos, crumbly currants scones and buttery almond cake. The pastries are all done in-house by the pastry chef at Pizzaiolo, so if you're familiar with the carefully curated sweets there, you'll feel right at home. I've always been a big fan of their scones because they're not huge and hefty, but rather: light, simple, and seasonal. And the almond cake is the perfect morning compliment to a cup of strong coffee: not too sweet, buttery, with a nice sweet layer of almonds on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_78971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_78971.jpg\" alt=\"morning cake\" title=\"morning cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30671\">\u003c/a>\u003c/p>\n\u003cp>While they're not currently rolling out any special savory items midday, there are plans to do a variety of breads and spreads and more fixed-menu sandwiches in the future. So stay tuned. And another exciting aspect of the space to come: there are plans to open in the evenings for espresso beverages, plated desserts, and cocktails. The idea is that it can serve as a spillover for folks waiting for a table at Boot and Shoe Service but can also be a new spot to come and snag a cocktail or have an evening espresso before a stroll around the lake. \u003c/p>\n\u003cp>So they're off to a great start. And like all great starts, there's a definitive reason to go and check it out \u003cem>now\u003c/em>, but there's also promise in what's to come down the line. A most welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>\u003cbr>\n3308 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 763-2668\u003cbr>\nHours: 7 a.m.-3 p.m. everyday\u003c/p>\n\n","blocks":[],"excerpt":"Eagerly awaiting the opening for months, Megan Gordon scopes out the new Boot and Shoe Service morning cafe on Grand Avenue in Oakland. ","status":"publish","parent":0,"modified":1311652111,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":746},"headData":{"title":"Oakland's Boot and Shoe Service Cafe Shines | KQED","description":"Eagerly awaiting the opening for months, Megan Gordon scopes out the new Boot and Shoe Service morning cafe on Grand Avenue in Oakland. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oakland's Boot and Shoe Service Cafe Shines","datePublished":"2011-07-26T15:00:33.000Z","dateModified":"2011-07-26T03:48:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30666 http://blogs.kqed.org/bayareabites/?p=30666","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/26/oaklands-boot-and-shoe-service-cafe-shines/","disqusTitle":"Oakland's Boot and Shoe Service Cafe Shines","path":"/bayareabites/30666/oaklands-boot-and-shoe-service-cafe-shines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe1.jpg\" alt=\"boot and shoe\" title=\"boot and shoe\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-30667\">\u003c/a>\u003c/p>\n\u003cp>I've been walking by for months trying to peek through the papered windows. Hoping and hoping that one day on my stroll, the doors would just magically swing wide open. Sometimes I'd actually force myself to go a few weeks without checking, convinced that the next time I did, a new bustling cafe would be livening up the sleepy morning stretch of Grand Avenue that I call home. You see, for all of the cafes and amenities we have, we don't have an independent morning spot with great espresso, coffee and interesting morning pastries. Until now. \u003c/p>\n\u003cp>Now let's get one thing straight: Charlie Hallowell, chef/owner of both \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>, doesn't do things half-way (and thus, I think, the wait for the perfect time to take that kraft paper down from the windows). From wonderful fresh salads and delightful wood-fired pizzas at Pizzaiolo to those fantastic salty olives and strong cocktails (and pizza, of course) at Boot and Shoe Service -- there are innumerable reasons to visit both. And since moving to Oakland I find myself frequenting one of the sturdy wooden tables at Pizzaiolo drinking a macchiato, nibbling on a cinnamoney donut hole and stealing internet from the tenants upstairs. The morning service there is lovely and the locals have caught on: it's packed. \u003c/p>\n\u003cp>And finally: the new cafe adjoining Boot and Shoe Service, formally DiBartolo Cafe, opened last week and looks pretty promising. In short time, I predict, it too will be packed. Like Pizzaiolo's morning service, there are a variety of simple pastries and morning cakes and lots of seating (they are keeping it wi-fi free for now) at counters along the whole periphery of the space. The inside is spare and clean with high ceilings, brick walls, and fantastic light. Hallowell has opted to serve \u003ca href=\"http://sightglasscoffee.com/\">Sightglass coffee\u003c/a>, and the staff and other customers I chatted with seem thrilled with the decision for a few reasons. It's local, it's excellent, and it's not \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> (which, while fantastic, is ubiquitous these days). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/making-coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/making-coffee1.jpg\" alt=\"making coffee at boot and shoe service\" title=\"making coffee at boot and shoe service\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-30673\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can find a short list of coffee drinks including lattes, cappuccinos, macchiatos and the like along with a special mocha made with a housemade chocolate consisting largely of dark \u003ca href=\"http://www.valrhona.com/us\">Valrhona\u003c/a> chocolate. If you're into drip coffee they brew one cup at a time, taking just as much time and care with a simple cup of coffee as they do a more involved espresso drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-granola1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-granola1.jpg\" alt=\"boot and shoe\" title=\"boot and shoe granola\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-30668\">\u003c/a>\u003c/p>\n\u003cp>They also offer housemade granola in a bowl with fruit and milk/yogurt or in a big ball jar for $10 ($1 of which is a deposit for the jar). I haven't had a chance to try the granola yet, but the staff insists it's the best you'll ever have. It's on my to-do list this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe-coffee-menupastries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe-coffee-menupastries1.jpg\" alt=\"boot and shoe coffee menu pastries\" title=\"boot and shoe coffee menu pastries\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-30669\">\u003c/a>\u003c/p>\n\u003cp>What I have tried are their perfect cappuccinos, crumbly currants scones and buttery almond cake. The pastries are all done in-house by the pastry chef at Pizzaiolo, so if you're familiar with the carefully curated sweets there, you'll feel right at home. I've always been a big fan of their scones because they're not huge and hefty, but rather: light, simple, and seasonal. And the almond cake is the perfect morning compliment to a cup of strong coffee: not too sweet, buttery, with a nice sweet layer of almonds on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_78971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_78971.jpg\" alt=\"morning cake\" title=\"morning cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30671\">\u003c/a>\u003c/p>\n\u003cp>While they're not currently rolling out any special savory items midday, there are plans to do a variety of breads and spreads and more fixed-menu sandwiches in the future. So stay tuned. And another exciting aspect of the space to come: there are plans to open in the evenings for espresso beverages, plated desserts, and cocktails. The idea is that it can serve as a spillover for folks waiting for a table at Boot and Shoe Service but can also be a new spot to come and snag a cocktail or have an evening espresso before a stroll around the lake. \u003c/p>\n\u003cp>So they're off to a great start. And like all great starts, there's a definitive reason to go and check it out \u003cem>now\u003c/em>, but there's also promise in what's to come down the line. A most welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>\u003cbr>\n3308 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 763-2668\u003cbr>\nHours: 7 a.m.-3 p.m. everyday\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30666/oaklands-boot-and-shoe-service-cafe-shines","authors":["5072"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_940","bayareabites_14757","bayareabites_8302","bayareabites_8291"],"featImg":"bayareabites_30667","label":"bayareabites"},"bayareabites_20986":{"type":"posts","id":"bayareabites_20986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20986","score":null,"sort":[1294432749000]},"guestAuthors":[],"slug":"food-secrets-of-chefrestaurateurwriter-daniel-patterson","title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","publishDate":1294432749,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n","blocks":[],"excerpt":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.","status":"publish","parent":0,"modified":1294438759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":762},"headData":{"title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson | KQED","description":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook "at least for a little while" for the Plum lunch debut. Bay Area Bites caught up with Patterson soon after that via phone interview.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","datePublished":"2011-01-07T20:39:09.000Z","dateModified":"2011-01-07T22:19:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20986 http://blogs.kqed.org/bayareabites/?p=20986","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/","disqusTitle":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","path":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\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 WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_595","bayareabites_8789","bayareabites_8472","bayareabites_3367","bayareabites_3998","bayareabites_3999","bayareabites_8521","bayareabites_14773","bayareabites_8399","bayareabites_8790","bayareabites_219","bayareabites_4030","bayareabites_14757","bayareabites_8302","bayareabites_8785"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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