Amawele's Cuisine Brings South African Flavors to San Francisco
New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area
Mozzeria Closure Is a Double Loss for Deaf Diners
Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant
Your Guide to the Bay Area’s Best Noodles
San Francisco Restaurants Grapple with Opening for Indoor Dining
Your Ultimate 2020 Summer Ice Cream Guide
Covid-19-Related Bay Area Restaurant Permanent Closures in June and July (so far)
'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken
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FM","link":"/"}},"bayareabites_139811":{"type":"posts","id":"bayareabites_139811","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139811","score":null,"sort":[1614357026000]},"guestAuthors":[],"slug":"amaweles-cuisine-brings-south-african-flavors-to-san-francisco","title":"Amawele's Cuisine Brings South African Flavors to San Francisco","publishDate":1614357026,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating \u003ca href=\"https://amaweles.com/\">Amawele’s Cuisine\u003c/a> in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_139817\" class=\"wp-caption alignnone\" style=\"max-width: 683px\">\u003cimg class=\"wp-image-139817 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg\" alt=\"\" width=\"683\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg 683w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4-160x225.jpg 160w\" sizes=\"(max-width: 683px) 100vw, 683px\">\u003cfigcaption class=\"wp-caption-text\">Young Pam and Wendy.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amawele’s Cuisine serves what Wendy and Pam consider to be Durban-inspired dishes. Pam and Wendy grew up in Durban, South Africa, in a culturally diverse community. Not only was their community heavily diverse, so was their family. “We are what they consider as colored because of cultural mix,” says Pam. “Our family is extremely diverse. So we [have] Indian aunties, we have Black uncles, white grandparents. [Also], Cape Malaysian is part of our DNA as well.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139818 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7.jpg 2016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy as children with their mother Nadia Drew Loretta.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a city, Durban is considered to have the largest concentrated population of Indians outside of India. Indian influences had a major impact on the dishes that Wendy and Pam consumed growing up, and they quickly learned how to prepare such dishes at a young age—many of which can be found on Amawele’s menu today.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the components that they use on their menu is Roti, a buttery, thin Indian flatbread that is dipped in a variety of sauces and curries. Although Roti is traditionally Indian, Pam and Wendy decided to reinvent it with secret spices; they call it South African Roti or Amawele’s Roti. (Currently, their South African Roti is headed to retail nationwide.)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CEDNb4BhMxA/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea of opening Amawele’s Cuisine didn’t materialize until they moved to the United States. In South Africa, they had both worked in finance, and were eager to travel. Their initial plan was to move to the U.S. for a year or two, but upon arrival they saw the opportunities for business and decided to stay. While working to pick up jobs to make ends meet, they kept the faith that something bigger and better was heading their direction.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When South Africa hosted the 2010 World Cup, Pam and Wendy started planning a party with friends. They soon realized that San Francisco didn’t have any South African restaurants that could provide food for the party. Without a beat, they decided to prepare their favorite dishes, and sure enough, their spicy, flavorful meals were a hit. The next day, their friends encouraged them to open a restaurant. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139848\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139848 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg\" alt=\"\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555.jpg 1125w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with a friend at the World Cup 2010 party.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Amawele’s Cuisine didn’t happen overnight—in fact, it took nearly three years to finally open. In the meantime, Pam and Wendy marketed their business while driving rideshare, saved money by working as nannies, and eventually borrowed $100,000 on credit cards. Although they had supportive friends, the realities of opening a business as two black immigrant women in San Francisco was a challenge. “People didn't look at us and say, ‘Oh, I see success in you.’ It was a little hard,” Pam says. “it wasn't like they just said, ‘Oh, well, yeah, they'll just sign the lease. Go in.’ We had to do a lot of begging and pleading.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139843 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy in 2012 in Las Vegas for the Rugby 7's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In May of 2013, Amawele’s Cuisine finally opened its doors in the Financial District at San Francisco’s Rincon Center. Like most restaurants, the first few days were a struggle. “We went home and we literally cried ourselves to sleep,” Pam says. “We were like, ‘What did we do?’”\u003c/span>\u003c/p>\n\u003cp>\u003ciframe title=\"Twin Sisters Bring South African Comfort Food to the Bay | Dishes of the Diaspora\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Sm4PAOs4vsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_139842\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-139842 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg\" alt=\"\" width=\"750\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7-160x159.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy at the Amawele's Cuisine brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139841\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139841 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with their mother and brother at the Amawele's brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fortunately, things changed by the end of the week, when customers came fluttering in. Some customers had trouble understanding the dishes, and even asked if the restaurant ever served exotic dishes like ostrich eggs or crocodile meat. “I never had an ostrich in my life, so I'm not going to sell something I don't know,” says Pam. “And again, it's not a typical South African dish, it's not. So there was a lot of educating in terms of...South African Cuisine.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most popular dishes at Amawele’s is Bunny Chow, a cross-cultural dish of English, Indian and Zulu cuisine. Bunny Chow is a hollowed-out quarter loaf of sweet white bread filled with either chicken curry, vegetable curry, lamb curry or beef curry, served with a side of pickled carrots to ease the spiciness. The name “Bunny” is another word for \u003ci>Bania\u003c/i>, an Indian caste of merchants who used white bread as bowls to transport their curries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Initially the twins were against putting it on the menu; they simply couldn’t imagine seeing men in suits digging into Bunny Chow. So they introduced it to diners as similar to a soup bowl, and it soon became their most popular dish on the menu.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139832\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139832 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Preparing the Bunny Chow. \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139830\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139830 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The plated Bunny Chow \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another best-selling item is their Cape Malay Rice, a popular dish from the Cape Malays of Capetown, South Africa. The rice, vibrant yellow from the tumeric, and made with curry, cinnamon, and vegetables. They like to call it a type of Biryani rice—familiar, but with a different taste. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CK2ZqsrhL5U/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite success at their brick and mortar, Pam and Wendy decided to close the restaurant in 2019 and focus primarily on online subscriptions, corporate catering and retail. “I feel like that was a massive blessing in disguise, because none of us knew what was going to happen in 2020,” Wendy says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Currently Pam and Wendy rent kitchen space at \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>, located in Bayview-Hunters Point, and have a monthly rotating subscription box of South African dishes for customers to order. Says Pam, “Each box has about three full South African meals. [Also], every month a double crusted savory pie is featured, because that's also one of our signature dishes coming from Durban.”\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CGD1oywBSuc/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Online, Pam and Wendy also sell \u003ca href=\"https://amaweles.com/order-amaweles/drinks/amaweles-refreshers/\">Rooibos Refreshers\u003c/a>, an herbal brew made from leaves that can only be grown in Capetown, and \u003ca href=\"https://amaweles.com/order-amaweles/sauces/amaweles-peri-peri-hot-sauce/\">Peri Peri hot sauce\u003c/a>. At the moment, Amawele’s only accepts Bay Area orders, but will soon expand nationwide. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CIL92LdhP6w/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And as for the future? Says Wendy, “We just want to move forward.” \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">For authentic Durban South African cuisine, head over to \u003ca href=\"https://amaweles.com/\">Amaweles.com\u003c/a>. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621382491,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1175},"headData":{"title":"Amawele's Cuisine Brings South African Flavors to San Francisco | KQED","description":"Twin sisters and chefs Pam and Wendy Drew make spicy South African comfort food inspired by their childhood at Amawele's Cuisine in San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139811 https://ww2.kqed.org/bayareabites/?p=139811","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/02/26/amaweles-cuisine-brings-south-african-flavors-to-san-francisco/","disqusTitle":"Amawele's Cuisine Brings South African Flavors to San Francisco","videoEmbed":"https://youtu.be/Sm4PAOs4vsQ","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139811/amaweles-cuisine-brings-south-african-flavors-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating \u003ca href=\"https://amaweles.com/\">Amawele’s Cuisine\u003c/a> in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_139817\" class=\"wp-caption alignnone\" style=\"max-width: 683px\">\u003cimg class=\"wp-image-139817 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg\" alt=\"\" width=\"683\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg 683w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4-160x225.jpg 160w\" sizes=\"(max-width: 683px) 100vw, 683px\">\u003cfigcaption class=\"wp-caption-text\">Young Pam and Wendy.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amawele’s Cuisine serves what Wendy and Pam consider to be Durban-inspired dishes. Pam and Wendy grew up in Durban, South Africa, in a culturally diverse community. Not only was their community heavily diverse, so was their family. “We are what they consider as colored because of cultural mix,” says Pam. “Our family is extremely diverse. So we [have] Indian aunties, we have Black uncles, white grandparents. [Also], Cape Malaysian is part of our DNA as well.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139818 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7.jpg 2016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy as children with their mother Nadia Drew Loretta.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a city, Durban is considered to have the largest concentrated population of Indians outside of India. Indian influences had a major impact on the dishes that Wendy and Pam consumed growing up, and they quickly learned how to prepare such dishes at a young age—many of which can be found on Amawele’s menu today.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the components that they use on their menu is Roti, a buttery, thin Indian flatbread that is dipped in a variety of sauces and curries. Although Roti is traditionally Indian, Pam and Wendy decided to reinvent it with secret spices; they call it South African Roti or Amawele’s Roti. (Currently, their South African Roti is headed to retail nationwide.)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CEDNb4BhMxA"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The idea of opening Amawele’s Cuisine didn’t materialize until they moved to the United States. In South Africa, they had both worked in finance, and were eager to travel. Their initial plan was to move to the U.S. for a year or two, but upon arrival they saw the opportunities for business and decided to stay. While working to pick up jobs to make ends meet, they kept the faith that something bigger and better was heading their direction.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When South Africa hosted the 2010 World Cup, Pam and Wendy started planning a party with friends. They soon realized that San Francisco didn’t have any South African restaurants that could provide food for the party. Without a beat, they decided to prepare their favorite dishes, and sure enough, their spicy, flavorful meals were a hit. The next day, their friends encouraged them to open a restaurant. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139848\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139848 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg\" alt=\"\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555.jpg 1125w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with a friend at the World Cup 2010 party.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Amawele’s Cuisine didn’t happen overnight—in fact, it took nearly three years to finally open. In the meantime, Pam and Wendy marketed their business while driving rideshare, saved money by working as nannies, and eventually borrowed $100,000 on credit cards. Although they had supportive friends, the realities of opening a business as two black immigrant women in San Francisco was a challenge. “People didn't look at us and say, ‘Oh, I see success in you.’ It was a little hard,” Pam says. “it wasn't like they just said, ‘Oh, well, yeah, they'll just sign the lease. Go in.’ We had to do a lot of begging and pleading.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139843 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy in 2012 in Las Vegas for the Rugby 7's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In May of 2013, Amawele’s Cuisine finally opened its doors in the Financial District at San Francisco’s Rincon Center. Like most restaurants, the first few days were a struggle. “We went home and we literally cried ourselves to sleep,” Pam says. “We were like, ‘What did we do?’”\u003c/span>\u003c/p>\n\u003cp>\u003ciframe title=\"Twin Sisters Bring South African Comfort Food to the Bay | Dishes of the Diaspora\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Sm4PAOs4vsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_139842\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-139842 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg\" alt=\"\" width=\"750\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7-160x159.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy at the Amawele's Cuisine brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139841\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139841 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with their mother and brother at the Amawele's brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fortunately, things changed by the end of the week, when customers came fluttering in. Some customers had trouble understanding the dishes, and even asked if the restaurant ever served exotic dishes like ostrich eggs or crocodile meat. “I never had an ostrich in my life, so I'm not going to sell something I don't know,” says Pam. “And again, it's not a typical South African dish, it's not. So there was a lot of educating in terms of...South African Cuisine.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most popular dishes at Amawele’s is Bunny Chow, a cross-cultural dish of English, Indian and Zulu cuisine. Bunny Chow is a hollowed-out quarter loaf of sweet white bread filled with either chicken curry, vegetable curry, lamb curry or beef curry, served with a side of pickled carrots to ease the spiciness. The name “Bunny” is another word for \u003ci>Bania\u003c/i>, an Indian caste of merchants who used white bread as bowls to transport their curries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Initially the twins were against putting it on the menu; they simply couldn’t imagine seeing men in suits digging into Bunny Chow. So they introduced it to diners as similar to a soup bowl, and it soon became their most popular dish on the menu.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139832\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139832 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Preparing the Bunny Chow. \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139830\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139830 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The plated Bunny Chow \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another best-selling item is their Cape Malay Rice, a popular dish from the Cape Malays of Capetown, South Africa. The rice, vibrant yellow from the tumeric, and made with curry, cinnamon, and vegetables. They like to call it a type of Biryani rice—familiar, but with a different taste. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CK2ZqsrhL5U"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Despite success at their brick and mortar, Pam and Wendy decided to close the restaurant in 2019 and focus primarily on online subscriptions, corporate catering and retail. “I feel like that was a massive blessing in disguise, because none of us knew what was going to happen in 2020,” Wendy says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Currently Pam and Wendy rent kitchen space at \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>, located in Bayview-Hunters Point, and have a monthly rotating subscription box of South African dishes for customers to order. Says Pam, “Each box has about three full South African meals. [Also], every month a double crusted savory pie is featured, because that's also one of our signature dishes coming from Durban.”\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CGD1oywBSuc"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Online, Pam and Wendy also sell \u003ca href=\"https://amaweles.com/order-amaweles/drinks/amaweles-refreshers/\">Rooibos Refreshers\u003c/a>, an herbal brew made from leaves that can only be grown in Capetown, and \u003ca href=\"https://amaweles.com/order-amaweles/sauces/amaweles-peri-peri-hot-sauce/\">Peri Peri hot sauce\u003c/a>. At the moment, Amawele’s only accepts Bay Area orders, but will soon expand nationwide. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CIL92LdhP6w"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And as for the future? Says Wendy, “We just want to move forward.” \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">For authentic Durban South African cuisine, head over to \u003ca href=\"https://amaweles.com/\">Amaweles.com\u003c/a>. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139811/amaweles-cuisine-brings-south-african-flavors-to-san-francisco","authors":["11723"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_17082","bayareabites_90"],"tags":["bayareabites_17067","bayareabites_17075","bayareabites_17071","bayareabites_17065","bayareabites_17076","bayareabites_17077","bayareabites_10465","bayareabites_17073","bayareabites_17078","bayareabites_16402","bayareabites_14745","bayareabites_17072","bayareabites_17074"],"featImg":"bayareabites_139852","label":"bayareabites"},"bayareabites_139725":{"type":"posts","id":"bayareabites_139725","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139725","score":null,"sort":[1610736321000]},"guestAuthors":[],"slug":"new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","title":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","publishDate":1610736321,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>https://youtu.be/VhjASkWot7k\u003c/p>\n\u003cp>Senegalese akara, South African bunny chow, Nigerian jollof rice — these are just a few of the flavorful dishes African immigrant chefs regularly share with their Bay Area neighbors. Each dish tells a story of ancestry, migration, and memory, and the tastes and aromas keep chefs and diners connected to home, even when they’re far away.\u003c/p>\n\u003cp>Dishes of the Diaspora, a new KQED web series premiering in February, tells their stories. In each episode, African restaurant owners from around the Bay invite viewers into the kitchen to share personal experiences, signature dishes, and fresh takes on comfort food. The series also provides a front-row seat to the unprecedented hardships for restaurants brought on by the pandemic. Running a restaurant in the most expensive region in the country is a feat in itself, and it can be doubly challenging for immigrants navigating a new culture and unfamiliar systems.\u003c/p>\n\u003cp>In the Dishes of the Diaspora premiere, we meet Oumar Diouf, chef/owner of The Damel, a restaurant and food truck in Oakland’s Uptown neighborhood. After learning to cook to help his mother as a child in Senegal, Diouf’s journey to Brazil inspired a mission to share his cross-cultural flavors with the world. Now he cooks up a mix of Senegalese, Argentinian, and Brazilian street food, opening a window into the history of these cultures with every plate.\u003c/p>\n\u003cp>Dishes of the Diaspora premieres Wednesday, Feb. 3 on \u003ca href=\"http://www.kqed.org/dishesofthediaspora\">www.kqed.org/dishesofthediaspora\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621382588,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":252},"headData":{"title":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area | KQED","description":"African restaurant owners from around the Bay invite us into their kitchens to share personal experiences and signature dishes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139725 https://ww2.kqed.org/bayareabites/?p=139725","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/01/15/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area/","disqusTitle":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139725/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/VhjASkWot7k'\n title='//www.youtube.com/embed/VhjASkWot7k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Senegalese akara, South African bunny chow, Nigerian jollof rice — these are just a few of the flavorful dishes African immigrant chefs regularly share with their Bay Area neighbors. Each dish tells a story of ancestry, migration, and memory, and the tastes and aromas keep chefs and diners connected to home, even when they’re far away.\u003c/p>\n\u003cp>Dishes of the Diaspora, a new KQED web series premiering in February, tells their stories. In each episode, African restaurant owners from around the Bay invite viewers into the kitchen to share personal experiences, signature dishes, and fresh takes on comfort food. The series also provides a front-row seat to the unprecedented hardships for restaurants brought on by the pandemic. Running a restaurant in the most expensive region in the country is a feat in itself, and it can be doubly challenging for immigrants navigating a new culture and unfamiliar systems.\u003c/p>\n\u003cp>In the Dishes of the Diaspora premiere, we meet Oumar Diouf, chef/owner of The Damel, a restaurant and food truck in Oakland’s Uptown neighborhood. After learning to cook to help his mother as a child in Senegal, Diouf’s journey to Brazil inspired a mission to share his cross-cultural flavors with the world. Now he cooks up a mix of Senegalese, Argentinian, and Brazilian street food, opening a window into the history of these cultures with every plate.\u003c/p>\n\u003cp>Dishes of the Diaspora premieres Wednesday, Feb. 3 on \u003ca href=\"http://www.kqed.org/dishesofthediaspora\">www.kqed.org/dishesofthediaspora\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139725/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","authors":["11677"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_63","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_17067","bayareabites_14744","bayareabites_17065","bayareabites_14757","bayareabites_92","bayareabites_14745"],"featImg":"bayareabites_139728","label":"bayareabites"},"bayareabites_139583":{"type":"posts","id":"bayareabites_139583","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139583","score":null,"sort":[1605824292000]},"guestAuthors":[],"slug":"mozzeria-closure-is-a-double-loss-for-deaf-diners","title":"Mozzeria Closure Is a Double Loss for Deaf Diners","publishDate":1605824292,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">A 49-seat pizza restaurant in the Mission is the latest casualty of the pandemic, closing November 12 almost nine years after Melody and Russ Stein opened the spot on 16\u003c/span>\u003cspan style=\"font-weight: 400\">th\u003c/span>\u003cspan style=\"font-weight: 400\"> Street. As San Francisco’s first and only Deaf-owned-and-operated restaurant, it was really two places simultaneously: A cozy eatery, appreciated by locals for its calm vibe, lack of booming music and crusty, wood-fired Neapolitan pizzas and a Deaf-centric space that was a welcoming home for the all-Deaf staff and diners from around the world.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the narrow space’s two-tops were often filled with hearing couples, the back of the room held the only space large enough to accommodate a big group. Celebrating a birthday, graduation or job well done with a bunch of Deaf friends was the perfect excuse for a festive night out at Mozzeria. But no excuse was needed. After a week of feeling isolated as the only Deaf person in a hearing workplace, Mozzeria was just the place to unwind and probably bump into Deaf friends or friends of friends and relax, chatting the night away.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_35858\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"Past Articles about Mozzeria.\"]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That rare instance of 100% communication access was a big draw for Deaf diners. As co-founder Russ Stein explained in\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/41883/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria\"> \u003cspan style=\"font-weight: 400\">a video interview for KQED\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> a few months after Mozzeria’s opening:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Growing up in my Deaf family, when we went out to restaurants, it was a very isolating feeling. We would always be the only Deaf people in the place. This restaurant provides one of the very few opportunities for the tables to be turned… When a waiter brings over the menu. Deaf customers can ask detailed questions for the first time. Deaf people are so used to the waiters rattling off the specials, while they kind of nod politely and just guess at what was said. Now when the server mentions the special, the customer can ask questions and find out about the ingredients and preparation. It’s very exciting… Deaf people have never really had this opportunity… .”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139587\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg\" alt=\"Melody and Russ Stein\" width=\"800\" height=\"571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1920x1371.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Melody and Russ Stein. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Among its hearing customers (who definitely outnumbered their Deaf counterparts most nights), some knew that they were coming to a Deaf restaurant and came specifically to practice their American Sign Language (ASL). Others had no clue of Mozzeria’s uniqueness until their waiter affably gestured, pointed, and mimed. Many left having at least learned one sign: “thank you.”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Steins met in 1995 \u003c/span>\u003cspan style=\"font-weight: 400\">when they were graduate business administration students at Gallaudet University in Washington, DC, \u003c/span>\u003cspan style=\"font-weight: 400\">the world’s only university specifically designed for Deaf people\u003c/span>\u003cspan style=\"font-weight: 400\">. Melody always nurtured the dream of owning a restaurant. Russ was game, if it could supply him with his favorite food, pizza. The pair did their homework to prepare.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Mozzeria opened, Russ set up a wood-fired oven in their backyard and practiced making pizzas for two years. Melody traveled to Italy, where she learned how to make pasta in Rome and pizza in Sorrento and Positano.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After finally securing a space, they hired a Deaf electrician, Deaf wood refinishers, and a Deaf\u003c/span> \u003cspan style=\"font-weight: 400\">woodworker to design and construct their tables, shelves, and marble-topped counter. They also featured Deaf artists on the walls of their restaurant.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mozzeria opened on December 9, 2011. Word quickly spread around the world from accounts in the New York Times, Washington Post and on TV news stories and scores of other media outlets. Soon they were welcoming Deaf visitors from across the globe, from \u003c/span>\u003cspan style=\"font-weight: 400\">Sweden, Italy, China, Australia, Brazil, Japan and other countries. (Even though each country uses a different sign language, when two Deaf people from different countries meet, their shared visual orientation, comfort with gesturing and the iconicity of some signs makes it much easier for them to quickly communicate the basics, compared to hearing people who speak different languages).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant, at times, reflected cross-cultural \u003c/span>\u003cspan style=\"font-weight: 400\">clues in its menu, like Melody’s signature dish the Peking Duck Pizza topped with sliced cucumber, green onions and sesame seeds.\u003c/span>\u003cspan style=\"font-weight: 400\"> The dish is an homage to Melody’s family owning several Chinese restaurants in Hong Kong and later San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Soya Mori, a Deaf \u003c/span>\u003cspan style=\"font-weight: 400\">developmental economist and sign language linguist \u003c/span>\u003cspan style=\"font-weight: 400\">from Tokyo, spent a year as a visiting scholar at University of California, Berkeley. “The first week of my stay at UC Berkeley, I visited Mozzeria with my family,” says Mori. “It was one of our dreams, because it was so famous to foreign visitors. Deaf-owned businesses like Mozzeria are so important for our Deaf community. We are really sorry to know of its closing.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139588\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139588\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg\" alt=\"Russ Stein making a margherita pizza.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1920x1372.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Russ Stein making a margherita pizza. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mozzeria inspired Deaf people all over the US that it is possible to open their own restaurant,” said Nichola Schmitz, a Deaf relay interpreter. “It also gave a host of jobs to Deaf workers, and not just as dishwashers, hidden away in the kitchen, but as cashiers, servers, everything. When hearing people read the reviews, instead of looking down on Deaf people, they looked up to the owners of Mozzeria and wanted to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Melody and Russ were more than restaurateurs,” says Julie Rems-Smario, a Deaf Education Consultant for the California Department of Education. “They were very involved with the Deaf community. They sponsored a host of fundraisers at Mozzeria and gave us the whole place for free one Monday so we could shoot a film to bring awareness about domestic violence in the queer community. They also invited students at the California School for the Deaf in Fremont to have internships at Mozzeria,” Rems-Smario adds. “And when they graduated, many became employees there.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Part of Mozzeria’s decision to have an all-Deaf work force came from the intimate knowledge that Deaf people face huge hurdles in finding employment.\u003c/span>\u003ca href=\"https://www.npr.org/2019/01/12/662925592/deaf-and-unemployed-1-000-applications-but-still-no-full-time-job\"> \u003cspan style=\"font-weight: 400\">Less than 40 percent work full time\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rachel Zemach, a Deaf writer and former teacher of Deaf children, speaks of the hope, empowerment and financial freedom that comes with having a job. “Mozzeria was important to counter the despair that Deaf people feel at being blocked from working, even at the lowest level jobs. Mozzeria gave Deaf people another way of thinking about their power in the world. It was a venue that raised up Deaf people in the world of work. Their impact went much deeper than food.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Former employee Jason Wittig worked as a server at Mozzeria for three years before he got his dream job doing photography at SFMOMA. “Mozzeria was a great place for Deaf people who needed employment and experience to improve their skills in dealing with both the hearing and Deaf public. Melody and Russ Stein graciously provided a safe and wonderful environment for Deaf people, no matter what their skill level, to be employed, which can be very difficult in the hearing world. They knew it was important for Deaf people to be able to provide for themselves by making a living on their own terms.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2017, Mozzeria partnered with the CSD Social Venture Fund (CSD SVF), which supports Deaf entrepreneurs in growing their businesses. and expanded as Mozzeria Inc., to transform itself into a national brand. In September 2020, the second Mozzeria, in Washington DC, opened during the pandemic. Future plans for expansion are up in the air.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">While San Francisco Mozzeria’s brick and mortar has closed, it still has a huge food truck, which regularly appears at \u003ca href=\"https://mozzeria.com/san-francisco/\">Off The Grid\u003c/a>, will still be used for \u003c/span>\u003cspan style=\"font-weight: 400\">private events\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ryan Maliszewski, CEO of Mozzeria, Inc. says, “right now our primary focus is to maximize our food truck visibility across the Bay Area so that we can bring Mozzeria much closer to our current as well as new customers. We also plan to explore the idea of doing a traveling “\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mozzeria Food Truck Tour\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">” across the Pacific Northwest or even southern California where we could also test new markets for potential brand expansion down the road.”\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Around the world, there are just a handful of Deaf-owned-and operated restaurants. Many have recently closed, but some, including\u003c/span>\u003ca href=\"https://www.crepecrazy.com/#about\"> \u003cspan style=\"font-weight: 400\">Crêpe Crazy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Austin,\u003c/span>\u003ca href=\"https://www.facebook.com/1000et1Signes/\"> \u003cspan style=\"font-weight: 400\">1000&1 Signes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Moroccan restaurant in Paris,\u003c/span>\u003ca href=\"http://signwithme.in/\"> \u003cspan style=\"font-weight: 400\">Sign with Me\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Social Café in Tokyo, and\u003c/span>\u003ca href=\"https://www.facebook.com/bravocaffetaipei/\"> \u003cspan style=\"font-weight: 400\">Bravo Caffe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Taipei, are struggling to stay afloat during the pandemic.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"As San Francisco’s first and only Deaf-centered restaurant closed last week, many mourned its loss. Writer Anna Mindess reflects on what it means for the community. ","status":"publish","parent":0,"modified":1621555279,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1452},"headData":{"title":"Mozzeria Closure Is a Double Loss for Deaf Diners | KQED","description":"As San Francisco’s first and only Deaf-centered restaurant closed last week, many mourned its loss. Writer Anna Mindess reflects on what it means for the community. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139583 https://ww2.kqed.org/bayareabites/?p=139583","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/19/mozzeria-closure-is-a-double-loss-for-deaf-diners/","disqusTitle":"Mozzeria Closure Is a Double Loss for Deaf Diners","path":"/bayareabites/139583/mozzeria-closure-is-a-double-loss-for-deaf-diners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A 49-seat pizza restaurant in the Mission is the latest casualty of the pandemic, closing November 12 almost nine years after Melody and Russ Stein opened the spot on 16\u003c/span>\u003cspan style=\"font-weight: 400\">th\u003c/span>\u003cspan style=\"font-weight: 400\"> Street. As San Francisco’s first and only Deaf-owned-and-operated restaurant, it was really two places simultaneously: A cozy eatery, appreciated by locals for its calm vibe, lack of booming music and crusty, wood-fired Neapolitan pizzas and a Deaf-centric space that was a welcoming home for the all-Deaf staff and diners from around the world.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the narrow space’s two-tops were often filled with hearing couples, the back of the room held the only space large enough to accommodate a big group. Celebrating a birthday, graduation or job well done with a bunch of Deaf friends was the perfect excuse for a festive night out at Mozzeria. But no excuse was needed. After a week of feeling isolated as the only Deaf person in a hearing workplace, Mozzeria was just the place to unwind and probably bump into Deaf friends or friends of friends and relax, chatting the night away.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_35858","label":"\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"Past Articles about Mozzeria.\""},"numeric":["\u003c/span>\u003ci>\u003cspan","style=\"font-weight:","400\">label=\u003c/span>\u003c/i>\u003cspan","style=\"font-weight:","400\">\"Past","Articles","about","Mozzeria.\""]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That rare instance of 100% communication access was a big draw for Deaf diners. As co-founder Russ Stein explained in\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/41883/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria\"> \u003cspan style=\"font-weight: 400\">a video interview for KQED\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> a few months after Mozzeria’s opening:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Growing up in my Deaf family, when we went out to restaurants, it was a very isolating feeling. We would always be the only Deaf people in the place. This restaurant provides one of the very few opportunities for the tables to be turned… When a waiter brings over the menu. Deaf customers can ask detailed questions for the first time. Deaf people are so used to the waiters rattling off the specials, while they kind of nod politely and just guess at what was said. Now when the server mentions the special, the customer can ask questions and find out about the ingredients and preparation. It’s very exciting… Deaf people have never really had this opportunity… .”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139587\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg\" alt=\"Melody and Russ Stein\" width=\"800\" height=\"571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1920x1371.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Melody and Russ Stein. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Among its hearing customers (who definitely outnumbered their Deaf counterparts most nights), some knew that they were coming to a Deaf restaurant and came specifically to practice their American Sign Language (ASL). Others had no clue of Mozzeria’s uniqueness until their waiter affably gestured, pointed, and mimed. Many left having at least learned one sign: “thank you.”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Steins met in 1995 \u003c/span>\u003cspan style=\"font-weight: 400\">when they were graduate business administration students at Gallaudet University in Washington, DC, \u003c/span>\u003cspan style=\"font-weight: 400\">the world’s only university specifically designed for Deaf people\u003c/span>\u003cspan style=\"font-weight: 400\">. Melody always nurtured the dream of owning a restaurant. Russ was game, if it could supply him with his favorite food, pizza. The pair did their homework to prepare.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Mozzeria opened, Russ set up a wood-fired oven in their backyard and practiced making pizzas for two years. Melody traveled to Italy, where she learned how to make pasta in Rome and pizza in Sorrento and Positano.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After finally securing a space, they hired a Deaf electrician, Deaf wood refinishers, and a Deaf\u003c/span> \u003cspan style=\"font-weight: 400\">woodworker to design and construct their tables, shelves, and marble-topped counter. They also featured Deaf artists on the walls of their restaurant.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mozzeria opened on December 9, 2011. Word quickly spread around the world from accounts in the New York Times, Washington Post and on TV news stories and scores of other media outlets. Soon they were welcoming Deaf visitors from across the globe, from \u003c/span>\u003cspan style=\"font-weight: 400\">Sweden, Italy, China, Australia, Brazil, Japan and other countries. (Even though each country uses a different sign language, when two Deaf people from different countries meet, their shared visual orientation, comfort with gesturing and the iconicity of some signs makes it much easier for them to quickly communicate the basics, compared to hearing people who speak different languages).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant, at times, reflected cross-cultural \u003c/span>\u003cspan style=\"font-weight: 400\">clues in its menu, like Melody’s signature dish the Peking Duck Pizza topped with sliced cucumber, green onions and sesame seeds.\u003c/span>\u003cspan style=\"font-weight: 400\"> The dish is an homage to Melody’s family owning several Chinese restaurants in Hong Kong and later San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Soya Mori, a Deaf \u003c/span>\u003cspan style=\"font-weight: 400\">developmental economist and sign language linguist \u003c/span>\u003cspan style=\"font-weight: 400\">from Tokyo, spent a year as a visiting scholar at University of California, Berkeley. “The first week of my stay at UC Berkeley, I visited Mozzeria with my family,” says Mori. “It was one of our dreams, because it was so famous to foreign visitors. Deaf-owned businesses like Mozzeria are so important for our Deaf community. We are really sorry to know of its closing.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139588\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139588\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg\" alt=\"Russ Stein making a margherita pizza.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1920x1372.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Russ Stein making a margherita pizza. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mozzeria inspired Deaf people all over the US that it is possible to open their own restaurant,” said Nichola Schmitz, a Deaf relay interpreter. “It also gave a host of jobs to Deaf workers, and not just as dishwashers, hidden away in the kitchen, but as cashiers, servers, everything. When hearing people read the reviews, instead of looking down on Deaf people, they looked up to the owners of Mozzeria and wanted to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Melody and Russ were more than restaurateurs,” says Julie Rems-Smario, a Deaf Education Consultant for the California Department of Education. “They were very involved with the Deaf community. They sponsored a host of fundraisers at Mozzeria and gave us the whole place for free one Monday so we could shoot a film to bring awareness about domestic violence in the queer community. They also invited students at the California School for the Deaf in Fremont to have internships at Mozzeria,” Rems-Smario adds. “And when they graduated, many became employees there.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Part of Mozzeria’s decision to have an all-Deaf work force came from the intimate knowledge that Deaf people face huge hurdles in finding employment.\u003c/span>\u003ca href=\"https://www.npr.org/2019/01/12/662925592/deaf-and-unemployed-1-000-applications-but-still-no-full-time-job\"> \u003cspan style=\"font-weight: 400\">Less than 40 percent work full time\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rachel Zemach, a Deaf writer and former teacher of Deaf children, speaks of the hope, empowerment and financial freedom that comes with having a job. “Mozzeria was important to counter the despair that Deaf people feel at being blocked from working, even at the lowest level jobs. Mozzeria gave Deaf people another way of thinking about their power in the world. It was a venue that raised up Deaf people in the world of work. Their impact went much deeper than food.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Former employee Jason Wittig worked as a server at Mozzeria for three years before he got his dream job doing photography at SFMOMA. “Mozzeria was a great place for Deaf people who needed employment and experience to improve their skills in dealing with both the hearing and Deaf public. Melody and Russ Stein graciously provided a safe and wonderful environment for Deaf people, no matter what their skill level, to be employed, which can be very difficult in the hearing world. They knew it was important for Deaf people to be able to provide for themselves by making a living on their own terms.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2017, Mozzeria partnered with the CSD Social Venture Fund (CSD SVF), which supports Deaf entrepreneurs in growing their businesses. and expanded as Mozzeria Inc., to transform itself into a national brand. In September 2020, the second Mozzeria, in Washington DC, opened during the pandemic. Future plans for expansion are up in the air.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">While San Francisco Mozzeria’s brick and mortar has closed, it still has a huge food truck, which regularly appears at \u003ca href=\"https://mozzeria.com/san-francisco/\">Off The Grid\u003c/a>, will still be used for \u003c/span>\u003cspan style=\"font-weight: 400\">private events\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ryan Maliszewski, CEO of Mozzeria, Inc. says, “right now our primary focus is to maximize our food truck visibility across the Bay Area so that we can bring Mozzeria much closer to our current as well as new customers. We also plan to explore the idea of doing a traveling “\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mozzeria Food Truck Tour\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">” across the Pacific Northwest or even southern California where we could also test new markets for potential brand expansion down the road.”\u003c/span>\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>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Around the world, there are just a handful of Deaf-owned-and operated restaurants. Many have recently closed, but some, including\u003c/span>\u003ca href=\"https://www.crepecrazy.com/#about\"> \u003cspan style=\"font-weight: 400\">Crêpe Crazy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Austin,\u003c/span>\u003ca href=\"https://www.facebook.com/1000et1Signes/\"> \u003cspan style=\"font-weight: 400\">1000&1 Signes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Moroccan restaurant in Paris,\u003c/span>\u003ca href=\"http://signwithme.in/\"> \u003cspan style=\"font-weight: 400\">Sign with Me\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Social Café in Tokyo, and\u003c/span>\u003ca href=\"https://www.facebook.com/bravocaffetaipei/\"> \u003cspan style=\"font-weight: 400\">Bravo Caffe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Taipei, are struggling to stay afloat during the pandemic.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139583/mozzeria-closure-is-a-double-loss-for-deaf-diners","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_9938","bayareabites_10339","bayareabites_9941","bayareabites_16557","bayareabites_9934","bayareabites_16900","bayareabites_14745","bayareabites_8577"],"featImg":"bayareabites_139585","label":"bayareabites"},"bayareabites_139566":{"type":"posts","id":"bayareabites_139566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139566","score":null,"sort":[1605742630000]},"guestAuthors":[],"slug":"ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","publishDate":1605742630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">[aside postID=\"news_11846759\"]\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[aside postID=\"science_1970886\"]\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","status":"publish","parent":0,"modified":1621555294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1298},"headData":{"title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant | KQED","description":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139566 https://ww2.kqed.org/bayareabites/?p=139566","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/18/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant/","disqusTitle":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11846759","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1970886","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\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>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","authors":["3243"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1763","bayareabites_16882","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_16865","bayareabites_14453","bayareabites_16565","bayareabites_16636","bayareabites_16557","bayareabites_16601","bayareabites_744","bayareabites_1526","bayareabites_17038","bayareabites_289","bayareabites_16749","bayareabites_14745","bayareabites_530","bayareabites_17037"],"featImg":"bayareabites_139568","label":"bayareabites"},"bayareabites_139121":{"type":"posts","id":"bayareabites_139121","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139121","score":null,"sort":[1601650822000]},"guestAuthors":[],"slug":"your-guide-to-the-bay-areas-best-noodles","title":"Your Guide to the Bay Area’s Best Noodles","publishDate":1601650822,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Noodles take many forms: spaetzle, soaking in pho, vermicelli in spring rolls, carbonara, sev and sevai, the list goes on and on. For that reason, we’ve compiled a guide of Bay Area spots to get your noodle on. Whether they are noodle specialists or the place we’ve identified with the best version of that dish in the Bay, this list brings us the comfort of carbs.\u003c/p>\n\u003cp>If you’re out and about with your favorites, share them with us via the hashtag #kqednoodles.\u003c/p>\n\u003cp>As a reminder, things are constantly changing during the pandemic. It’s best to call ahead to know what’s available for takeout, pickup or dining-in options. But don’t hold back: Life is about exploring the pasta-bilities.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/1/embed?mid=1lfoHy_ggchEPgcygxeTUIRNHpDHcE-1E\" width=\"640\" height=\"480\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003ch2>\u003ca href=\"http://annachikadaiusa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Annachikada\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_139129\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139129\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-800x515.jpg\" alt=\"Closeup Image of Kerala Rice Flour Breakfast\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1536x988.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-2048x1318.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1920x1235.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Idiyappam \u003ccite>(iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Idiyappam\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This South Bay Tamilian restaurant is the closest I’ve been able to get to my athai’s (Tamil for aunt) cooking. Though this place is best known for its banana leaf meals, their idiyappam—a rice noodle dish that’s familiar in Kerala, Tamil Nadu and parts of Sri Lanka—brings back the nostalgia of watching her crank a metal contraption. Dough pressed through the machine formed noodles that were later steamed. Often, Tamilian and South Indian food is conflated strictly to dosa and idli, and it’s finding places like this in the Bay that push people’s understanding past that narrow definition. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout Monday through Friday 11:30am–10pm; Saturday 11:30am–10pm; Sunday 11:30am–10pm\u003c/i>\u003c/li>\n\u003cli>80 W El Camino Real, Mountain View\u003c/li>\n\u003cli>650-282-5737\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.flourandwater.com/\">\u003cb>Flour + Water\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CE7WDu1sLTp/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Porchetta triangoli\u003c/p>\n\u003cp>In the heart of the Mission, Flour + Water has always been known for its pasta, wood-fired pizza and other Italian dishes. The pastas are made in-house and change seasonally, but each one is unique and a treat to take home and eat. On my latest visit, the porchetta triangoli was particularly interesting with in-season sweet mission figs, meaty roasted eggplant and fresh zippy mint. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for outdoor dining, pickup or delivery\u003c/i>\u003c/li>\n\u003cli>2401 Harrison St., San Francisco\u003c/li>\n\u003cli>415-826-7000\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.greatchinaberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Great China\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BStlTYHjBbr/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Ginger scallion Dungeness crab with hand-pulled noodles\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>During Dungeness crab season, the ginger scallion sauce drips from the crab onto the noodles to create a delightfully messy eating experience. You’ll need shamelessness (if eating in front of others) and plenty of wet naps. Aside from the crab noodles, the Zha Jiang Mien is also worth ordering. This Berkeley restaurant has been specializing in Northern Chinese cuisine since 1985. They also have a hefty, award-winning beer and wine collection, some of which is offered to-go. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for pickup and delivery Wednesday through Monday 11:30am–2:30pm; 5–8:30pm\u003c/i>\u003c/li>\n\u003cli>2190 Bancroft Way, Berkeley\u003c/li>\n\u003cli>510-843-7996\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://hkeo.us/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Hong Kong East Ocean Seafood Restaurant\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BvpNX4AlrWw/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Pan-fried crispy noodles and braised soft noodles\u003c/p>\n\u003cp>This gem of a place in Emeryville is a bit of a trek, but if you who love noodles and seafood, it’s worth it. The expansive restaurant was packed to the brim for dim sum brunch and had some of the best views in the pre-pandemic era. While the dining room is currently closed, their noodle dishes still travel well for takeout. \u003ci>–U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout Monday through Sunday 11am–6pm\u003c/i>\u003c/li>\n\u003cli>3199 Powell St., Emeryville\u003c/li>\n\u003cli>510-655-3388\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.izaramen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Iza Ramen\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-vW6GTBCIY/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Spicy Iza Ramen with an extra egg and butter corn\u003c/p>\n\u003cp>When it comes to ramen, it’s hard to find one dish that transports and tastes as good in-restaurant as it does assembled at home, but Iza Ramen succeeds where others fail. The big, comforting bowl of fat-rich broth with noodles and that jammy egg is everything we need right now. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout\u003c/i>\u003c/li>\n\u003cli>237 Fillmore St., San Francisco\u003c/li>\n\u003cli>415-926-8173\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.facebook.com/pages/category/Cantonese-Restaurant/King-Of-Noodles-145673765464356/\" target=\"_blank\" rel=\"noopener noreferrer\">King of Noodles\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CEPN5yrHVOR/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Lamb noodles\u003c/p>\n\u003cp>The first time I went to this hole-in-the-wall was with my food best friend about a year after moving to San Francisco. Plates and plates of noodles kept arriving at our table: cilantro bean noodles; noodles in soup; and the epitome of joy, lamb noodles. It’s all about that al dente chew and the beautiful mess that comes from eating the saucy medium-cooked lamb with a pleasantly spicy broth that’s not overwhelming and builds with every bite. It’s also a generous order, so don’t feel bad if you have to share. This Irving Street spot’s name speaks for itself. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout or delivery Thursday through Sunday 12–3pm, 5–8:30pm\u003c/i>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1639 Irving St., San Francisco\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">415-56608318\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CFxOVBRBY3q/\u003c/p>\n\u003cp>Here, it’s all about the celebration of udon noodles, plump and perfect for slurping. The husband and wife duo started the restaurant as way to show that fast food can also mean good food. Their udon is aged for two days before being formed into noodles. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Available for takeout and delivery Monday through Friday 11am–2pm and 5-8pm\u003c/i>\u003c/li>\n\u003cli>1455 Market St., Suite 3A, San Francisco\u003c/li>\n\u003cli>415-703-0995\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.lanzhouhandpullednoodle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Lanzhou Hand Pulled Noodles\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CCOqNvAFqGJ/\u003c/p>\n\u003cp>Focusing on dishes from the Gansu Province’s capital Lan Zhou, this restaurant is best known for its beef noodles, served with slices of turnip and seasoned with a numbing chili peppercorn sauce. Beyond that, hand-pulled noodles are on full display in a variety of forms: cold, spicy, in soup and more. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout and delivery Wednesday through Monday 11am–3pm, 5-9pm\u003c/em>\u003c/li>\n\u003cli>1818 Milmont Dr., Milpitas\u003c/li>\n\u003cli>669-284-3959\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>Lime Tree SF\u003c/b>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BskAIJqHxCm/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Laksa or Singapore noodles\u003c/p>\n\u003cp>Lime Tree is one of a handful of Malaysian restaurants in the city. As far as the laksa goes, it’s one of the better versions in the city, where the complexity of the broth really comes through. Here, the broth takes center stage with the costar being the noodles, puffed tofu and seafood. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout\u003c/em>\u003c/li>\n\u003cli>450 Irving St. A, and 836 Clement St., San Francisco\u003c/li>\n\u003cli>415-665-1415; 415-831-8811\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://www.marcellaslasagneria.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Marcella’s\u003c/b> \u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/Bae4WEQgE5r/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Classic bolognese lasagna\u003c/p>\n\u003cp>Lasagna is in fact a noodle. That’s not a worthwhile debate. A better concern is where to get it when you can’t manage to make it at home. Marcella’s is the answer. The Dogpatch lasagneria is a family-owned operation that churns out lasagnas in seven different options including the classic bolognese, abruzzo featuring homemade sausages and a pancetta-infused bianca. Besides those offerings, Marcella’s also has pastas, also homemade, and Italian sandwiches all available to go. The cozy restaurant is used to operating on a takeout basis so they’re fit to adapt under the pandemic’s restrictions. \u003ci>—R.G.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for pickup Tuesday through Saturday, 10:00am–2:30pm\u003c/i>\u003c/li>\n\u003cli>1099 Tennessee St., San Francisco\u003c/li>\n\u003cli>415-920-2225\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Shan Dong\u003c/b>\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_139142\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139142\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-800x534.jpeg\" alt=\"noodles\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-1020x681.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-1536x1025.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1.jpeg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Hand-pulled noodles\u003c/p>\n\u003cp>There are many ways to measure a noodle’s quality. Al dente signifies a desired resistance to teeth that a just-cooked-right pasta presents. The homemade hand-pulled noodles at Shan Dong make me wonder about another measure: the time it takes my teeth to meet through a noodle. It’s a question of both bounce and resistance, and Shan Dong’s noodles hold that balance deliciously. The hand-pulled wonders are available in a variety of dishes, including the beloved chow mein, a sesame paste glazed variety and the Oakland Chinatown staple. There are noodle dishes that have you picking around the starch looking for the meat, the veggies or the shrimp but that won’t be the case at Shan Dong. \u003cem>—R.G.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout during lunch and dinner everyday except Monday\u003c/i>\u003c/li>\n\u003cli>328 10th St. #101, Oakland\u003c/li>\n\u003cli>510-839-2299\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://phoaosen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Pho Aosen\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Vw_MYhxQb/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Traditional pho or pho ga\u003c/p>\n\u003cp>Fall has arrived and winter is to follow which makes a warm bowl of pho the most appealing meal any time of the day. Pho Aosen is the reliable pair of restaurants in Albany and Oakland that serve up pho alongside bun and other Vietnamese favorites. Aosen’s pho selection is deep, with over 10 different possibilities of steak, brisket and tendons—and three combinations that feature tripe. For chicken soup lovers, there’s pho ga, and vegetarians are similarly accommodated. Pre-pandemic, Aosen’s Albany location was especially worth visiting—a former Sizzler converted into a family-friendly and plant-filled eatery. For now, takeout will have to do. \u003ci>—R.G.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open all day except Wednesday\u003c/i>\u003c/li>\n\u003cli>665 San Pablo Ave., Albany and 1139 E 12th St., Oakland\u003c/li>\n\u003cli>510-679-5000; 510-835-5588\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://sobaichioakland.com/\">Soba Ichi\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CDW9Z1VhSal/\u003c/p>\n\u003cp>In West Oakland, Koichi Ishii makes soba by hand, milling the buckwheat, rolling out the dough and cutting the noodles with special tools daily. He studied the art of soba-making for years in his hometown of Yamagata and he is one of a very small handful of chefs in the United States who have studied and make soba by hand. The menu is small, but it’s the perfect ode to the soba noodle. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Noodles available for takeout Thursday through Sunday 12–3pm\u003c/em>\u003c/li>\n\u003cli>2311A Magnolia St., West Oakland\u003c/li>\n\u003cli>510-465-1969\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.spqrsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SPQR\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CDej42rJ793/\u003c/p>\n\u003cp>When it comes to pasta, SPQR dedicates itself to contemporary Italian cuisine. Michelin-starred chef Matthew Accarrino uses seasonal ingredients to accompany noodles that bring comfort. In the more relaxed pandemic variation of the restaurant, the al a carte menu is available for takeout, indoor and outdoor dining. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for indoor and outdoor dining for dinner daily 5-8pm; Saturday and Sunday lunch 1-3pm; takeout Wednesday through Sunday 3-8pm\u003c/em>\u003c/li>\n\u003cli>1911 Fillmore St., San Francisco\u003c/li>\n\u003cli>415-771-7779\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.suppenkuche.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Suppenkuche\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Jagerschnitzel or the Käsepätzle\u003c/p>\n\u003cp>Spätzle is a fresh egg pasta popular in Germany, Switzerland and Hungary. At Suppenkuche, there are three versions to try. The Jagerschnitzel is served with a juicy pork loin. The Saurbraten comes with red cabbage and cranberry sauce. And the Käsepätzle is a vegetarian-friendly version served with an onion butter sauce. The gruyere envelopes the beautifully light noodles. The restaurant has been around since 1993 from Fabrizio Wiest and Thomas Klausmann, and it’s modeled after a Bavarian beer hall, reminiscent of Wiest’s childhood. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout and delivery Tuesday through Friday, 4:30–8:30pm; Saturday 12-8:30pm; Sunday 1-7pm\u003c/em>\u003c/li>\n\u003cli>525 Laguna St., San Francisco\u003c/li>\n\u003cli>415-252-9289\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.yelp.com/biz/universal-bakery-san-francisco\" target=\"_blank\" rel=\"noopener noreferrer\">Universal Bakery\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BMSgsKgBc7i/\u003c/p>\n\u003cp>\u003cstrong>What to order:\u003c/strong> Chow mein sandwich\u003c/p>\n\u003cp>While this Guatemalan bakery is best known for its empanadas, pastries and bread, the chow mein sandwich is an ode to all carbs. Chow mein came to Guatemala by way of Chinese immigrants who arrived for work opportunities. And the chow mein sandwich is a piece of history that \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/24/732028721/how-the-chow-mein-sandwich-claimed-a-small-slice-of-new-england-history\">tells a story\u003c/a> of patterns of migration through both Guatemala and the United States. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout daily 6am–7:30pm\u003c/em>\u003c/li>\n\u003cli>3458 Mission St., San Francisco and 2803 Geneva Ave., Daly City\u003c/li>\n\u003cli>415-821-4871\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://www.yukolthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Yukol Place\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BBv_NQEH5lq/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Pork pad see ew\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are many versions of pad see ew all around the Bay Area, but this is a personal favorite. Back in the pre-coronavirus times, I once took this and some green curry along with me for a red eye dinner. Those were the days. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout daily 11:30am–3pm and 5–10pm\u003c/em>\u003c/li>\n\u003cli>2380 Lombard St., San Francisco\u003c/li>\n\u003cli>415-922-1599\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Taste the noodles from all over the world right here in the Bay Area. ","status":"publish","parent":0,"modified":1621632454,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/1/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":2117},"headData":{"title":"Your Guide to the Bay Area’s Best Noodles | KQED","description":"Taste the noodles from all over the world right here in the Bay Area. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139121 https://ww2.kqed.org/bayareabites/?p=139121","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/02/your-guide-to-the-bay-areas-best-noodles/","disqusTitle":"Your Guide to the Bay Area’s Best Noodles","source":"KQED Noodle Week","sourceUrl":"https://www.kqed.org/noodles","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139121/your-guide-to-the-bay-areas-best-noodles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Noodles take many forms: spaetzle, soaking in pho, vermicelli in spring rolls, carbonara, sev and sevai, the list goes on and on. For that reason, we’ve compiled a guide of Bay Area spots to get your noodle on. Whether they are noodle specialists or the place we’ve identified with the best version of that dish in the Bay, this list brings us the comfort of carbs.\u003c/p>\n\u003cp>If you’re out and about with your favorites, share them with us via the hashtag #kqednoodles.\u003c/p>\n\u003cp>As a reminder, things are constantly changing during the pandemic. It’s best to call ahead to know what’s available for takeout, pickup or dining-in options. But don’t hold back: Life is about exploring the pasta-bilities.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/1/embed?mid=1lfoHy_ggchEPgcygxeTUIRNHpDHcE-1E\" width=\"640\" height=\"480\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003ch2>\u003ca href=\"http://annachikadaiusa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Annachikada\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_139129\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139129\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-800x515.jpg\" alt=\"Closeup Image of Kerala Rice Flour Breakfast\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1536x988.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-2048x1318.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1920x1235.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Idiyappam \u003ccite>(iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Idiyappam\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This South Bay Tamilian restaurant is the closest I’ve been able to get to my athai’s (Tamil for aunt) cooking. Though this place is best known for its banana leaf meals, their idiyappam—a rice noodle dish that’s familiar in Kerala, Tamil Nadu and parts of Sri Lanka—brings back the nostalgia of watching her crank a metal contraption. Dough pressed through the machine formed noodles that were later steamed. Often, Tamilian and South Indian food is conflated strictly to dosa and idli, and it’s finding places like this in the Bay that push people’s understanding past that narrow definition. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout Monday through Friday 11:30am–10pm; Saturday 11:30am–10pm; Sunday 11:30am–10pm\u003c/i>\u003c/li>\n\u003cli>80 W El Camino Real, Mountain View\u003c/li>\n\u003cli>650-282-5737\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.flourandwater.com/\">\u003cb>Flour + Water\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CE7WDu1sLTp"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Porchetta triangoli\u003c/p>\n\u003cp>In the heart of the Mission, Flour + Water has always been known for its pasta, wood-fired pizza and other Italian dishes. The pastas are made in-house and change seasonally, but each one is unique and a treat to take home and eat. On my latest visit, the porchetta triangoli was particularly interesting with in-season sweet mission figs, meaty roasted eggplant and fresh zippy mint. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for outdoor dining, pickup or delivery\u003c/i>\u003c/li>\n\u003cli>2401 Harrison St., San Francisco\u003c/li>\n\u003cli>415-826-7000\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.greatchinaberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Great China\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BStlTYHjBbr"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Ginger scallion Dungeness crab with hand-pulled noodles\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"noodles2020","label":"More Noodles. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During Dungeness crab season, the ginger scallion sauce drips from the crab onto the noodles to create a delightfully messy eating experience. You’ll need shamelessness (if eating in front of others) and plenty of wet naps. Aside from the crab noodles, the Zha Jiang Mien is also worth ordering. This Berkeley restaurant has been specializing in Northern Chinese cuisine since 1985. They also have a hefty, award-winning beer and wine collection, some of which is offered to-go. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for pickup and delivery Wednesday through Monday 11:30am–2:30pm; 5–8:30pm\u003c/i>\u003c/li>\n\u003cli>2190 Bancroft Way, Berkeley\u003c/li>\n\u003cli>510-843-7996\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://hkeo.us/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Hong Kong East Ocean Seafood Restaurant\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BvpNX4AlrWw"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Pan-fried crispy noodles and braised soft noodles\u003c/p>\n\u003cp>This gem of a place in Emeryville is a bit of a trek, but if you who love noodles and seafood, it’s worth it. The expansive restaurant was packed to the brim for dim sum brunch and had some of the best views in the pre-pandemic era. While the dining room is currently closed, their noodle dishes still travel well for takeout. \u003ci>–U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout Monday through Sunday 11am–6pm\u003c/i>\u003c/li>\n\u003cli>3199 Powell St., Emeryville\u003c/li>\n\u003cli>510-655-3388\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.izaramen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Iza Ramen\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-vW6GTBCIY"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Spicy Iza Ramen with an extra egg and butter corn\u003c/p>\n\u003cp>When it comes to ramen, it’s hard to find one dish that transports and tastes as good in-restaurant as it does assembled at home, but Iza Ramen succeeds where others fail. The big, comforting bowl of fat-rich broth with noodles and that jammy egg is everything we need right now. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout\u003c/i>\u003c/li>\n\u003cli>237 Fillmore St., San Francisco\u003c/li>\n\u003cli>415-926-8173\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.facebook.com/pages/category/Cantonese-Restaurant/King-Of-Noodles-145673765464356/\" target=\"_blank\" rel=\"noopener noreferrer\">King of Noodles\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CEPN5yrHVOR"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Lamb noodles\u003c/p>\n\u003cp>The first time I went to this hole-in-the-wall was with my food best friend about a year after moving to San Francisco. Plates and plates of noodles kept arriving at our table: cilantro bean noodles; noodles in soup; and the epitome of joy, lamb noodles. It’s all about that al dente chew and the beautiful mess that comes from eating the saucy medium-cooked lamb with a pleasantly spicy broth that’s not overwhelming and builds with every bite. It’s also a generous order, so don’t feel bad if you have to share. This Irving Street spot’s name speaks for itself. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout or delivery Thursday through Sunday 12–3pm, 5–8:30pm\u003c/i>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1639 Irving St., San Francisco\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">415-56608318\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CFxOVBRBY3q"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here, it’s all about the celebration of udon noodles, plump and perfect for slurping. The husband and wife duo started the restaurant as way to show that fast food can also mean good food. Their udon is aged for two days before being formed into noodles. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Available for takeout and delivery Monday through Friday 11am–2pm and 5-8pm\u003c/i>\u003c/li>\n\u003cli>1455 Market St., Suite 3A, San Francisco\u003c/li>\n\u003cli>415-703-0995\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.lanzhouhandpullednoodle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Lanzhou Hand Pulled Noodles\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCOqNvAFqGJ"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Focusing on dishes from the Gansu Province’s capital Lan Zhou, this restaurant is best known for its beef noodles, served with slices of turnip and seasoned with a numbing chili peppercorn sauce. Beyond that, hand-pulled noodles are on full display in a variety of forms: cold, spicy, in soup and more. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout and delivery Wednesday through Monday 11am–3pm, 5-9pm\u003c/em>\u003c/li>\n\u003cli>1818 Milmont Dr., Milpitas\u003c/li>\n\u003cli>669-284-3959\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>Lime Tree SF\u003c/b>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BskAIJqHxCm"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Laksa or Singapore noodles\u003c/p>\n\u003cp>Lime Tree is one of a handful of Malaysian restaurants in the city. As far as the laksa goes, it’s one of the better versions in the city, where the complexity of the broth really comes through. Here, the broth takes center stage with the costar being the noodles, puffed tofu and seafood. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout\u003c/em>\u003c/li>\n\u003cli>450 Irving St. A, and 836 Clement St., San Francisco\u003c/li>\n\u003cli>415-665-1415; 415-831-8811\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://www.marcellaslasagneria.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Marcella’s\u003c/b> \u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bae4WEQgE5r"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Classic bolognese lasagna\u003c/p>\n\u003cp>Lasagna is in fact a noodle. That’s not a worthwhile debate. A better concern is where to get it when you can’t manage to make it at home. Marcella’s is the answer. The Dogpatch lasagneria is a family-owned operation that churns out lasagnas in seven different options including the classic bolognese, abruzzo featuring homemade sausages and a pancetta-infused bianca. Besides those offerings, Marcella’s also has pastas, also homemade, and Italian sandwiches all available to go. The cozy restaurant is used to operating on a takeout basis so they’re fit to adapt under the pandemic’s restrictions. \u003ci>—R.G.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for pickup Tuesday through Saturday, 10:00am–2:30pm\u003c/i>\u003c/li>\n\u003cli>1099 Tennessee St., San Francisco\u003c/li>\n\u003cli>415-920-2225\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Shan Dong\u003c/b>\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_139142\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139142\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-800x534.jpeg\" alt=\"noodles\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-1020x681.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-1536x1025.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1.jpeg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Hand-pulled noodles\u003c/p>\n\u003cp>There are many ways to measure a noodle’s quality. Al dente signifies a desired resistance to teeth that a just-cooked-right pasta presents. The homemade hand-pulled noodles at Shan Dong make me wonder about another measure: the time it takes my teeth to meet through a noodle. It’s a question of both bounce and resistance, and Shan Dong’s noodles hold that balance deliciously. The hand-pulled wonders are available in a variety of dishes, including the beloved chow mein, a sesame paste glazed variety and the Oakland Chinatown staple. There are noodle dishes that have you picking around the starch looking for the meat, the veggies or the shrimp but that won’t be the case at Shan Dong. \u003cem>—R.G.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout during lunch and dinner everyday except Monday\u003c/i>\u003c/li>\n\u003cli>328 10th St. #101, Oakland\u003c/li>\n\u003cli>510-839-2299\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://phoaosen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Pho Aosen\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Vw_MYhxQb"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Traditional pho or pho ga\u003c/p>\n\u003cp>Fall has arrived and winter is to follow which makes a warm bowl of pho the most appealing meal any time of the day. Pho Aosen is the reliable pair of restaurants in Albany and Oakland that serve up pho alongside bun and other Vietnamese favorites. Aosen’s pho selection is deep, with over 10 different possibilities of steak, brisket and tendons—and three combinations that feature tripe. For chicken soup lovers, there’s pho ga, and vegetarians are similarly accommodated. Pre-pandemic, Aosen’s Albany location was especially worth visiting—a former Sizzler converted into a family-friendly and plant-filled eatery. For now, takeout will have to do. \u003ci>—R.G.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open all day except Wednesday\u003c/i>\u003c/li>\n\u003cli>665 San Pablo Ave., Albany and 1139 E 12th St., Oakland\u003c/li>\n\u003cli>510-679-5000; 510-835-5588\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://sobaichioakland.com/\">Soba Ichi\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CDW9Z1VhSal"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In West Oakland, Koichi Ishii makes soba by hand, milling the buckwheat, rolling out the dough and cutting the noodles with special tools daily. He studied the art of soba-making for years in his hometown of Yamagata and he is one of a very small handful of chefs in the United States who have studied and make soba by hand. The menu is small, but it’s the perfect ode to the soba noodle. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Noodles available for takeout Thursday through Sunday 12–3pm\u003c/em>\u003c/li>\n\u003cli>2311A Magnolia St., West Oakland\u003c/li>\n\u003cli>510-465-1969\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.spqrsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SPQR\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CDej42rJ793"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to pasta, SPQR dedicates itself to contemporary Italian cuisine. Michelin-starred chef Matthew Accarrino uses seasonal ingredients to accompany noodles that bring comfort. In the more relaxed pandemic variation of the restaurant, the al a carte menu is available for takeout, indoor and outdoor dining. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for indoor and outdoor dining for dinner daily 5-8pm; Saturday and Sunday lunch 1-3pm; takeout Wednesday through Sunday 3-8pm\u003c/em>\u003c/li>\n\u003cli>1911 Fillmore St., San Francisco\u003c/li>\n\u003cli>415-771-7779\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.suppenkuche.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Suppenkuche\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Jagerschnitzel or the Käsepätzle\u003c/p>\n\u003cp>Spätzle is a fresh egg pasta popular in Germany, Switzerland and Hungary. At Suppenkuche, there are three versions to try. The Jagerschnitzel is served with a juicy pork loin. The Saurbraten comes with red cabbage and cranberry sauce. And the Käsepätzle is a vegetarian-friendly version served with an onion butter sauce. The gruyere envelopes the beautifully light noodles. The restaurant has been around since 1993 from Fabrizio Wiest and Thomas Klausmann, and it’s modeled after a Bavarian beer hall, reminiscent of Wiest’s childhood. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout and delivery Tuesday through Friday, 4:30–8:30pm; Saturday 12-8:30pm; Sunday 1-7pm\u003c/em>\u003c/li>\n\u003cli>525 Laguna St., San Francisco\u003c/li>\n\u003cli>415-252-9289\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.yelp.com/biz/universal-bakery-san-francisco\" target=\"_blank\" rel=\"noopener noreferrer\">Universal Bakery\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BMSgsKgBc7i"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order:\u003c/strong> Chow mein sandwich\u003c/p>\n\u003cp>While this Guatemalan bakery is best known for its empanadas, pastries and bread, the chow mein sandwich is an ode to all carbs. Chow mein came to Guatemala by way of Chinese immigrants who arrived for work opportunities. And the chow mein sandwich is a piece of history that \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/24/732028721/how-the-chow-mein-sandwich-claimed-a-small-slice-of-new-england-history\">tells a story\u003c/a> of patterns of migration through both Guatemala and the United States. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout daily 6am–7:30pm\u003c/em>\u003c/li>\n\u003cli>3458 Mission St., San Francisco and 2803 Geneva Ave., Daly City\u003c/li>\n\u003cli>415-821-4871\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://www.yukolthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Yukol Place\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BBv_NQEH5lq"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Pork pad see ew\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>There are many versions of pad see ew all around the Bay Area, but this is a personal favorite. Back in the pre-coronavirus times, I once took this and some green curry along with me for a red eye dinner. Those were the days. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout daily 11:30am–3pm and 5–10pm\u003c/em>\u003c/li>\n\u003cli>2380 Lombard St., San Francisco\u003c/li>\n\u003cli>415-922-1599\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139121/your-guide-to-the-bay-areas-best-noodles","authors":["11689","11625"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_9037","bayareabites_16974","bayareabites_14773","bayareabites_16975","bayareabites_16557","bayareabites_16972","bayareabites_13220","bayareabites_16971","bayareabites_377","bayareabites_16973","bayareabites_16940","bayareabites_14757","bayareabites_14745","bayareabites_14752","bayareabites_14746"],"featImg":"bayareabites_139122","label":"source_bayareabites_139121"},"bayareabites_139092":{"type":"posts","id":"bayareabites_139092","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139092","score":null,"sort":[1601410566000]},"guestAuthors":[],"slug":"san-francisco-restaurants-grapple-with-opening-for-indoor-dining","title":"San Francisco Restaurants Grapple with Opening for Indoor Dining","publishDate":1601410566,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco restaurants can prepare \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-move-forward-reopening-more-businesses-and-activities-september-30\">\u003cspan style=\"font-weight: 400\">to offer indoor dining\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as soon as Sept. 30 as the city and county moved from the state’s coronavirus red tier designation to \u003c/span>\u003ca href=\"https://covid19.ca.gov/safer-economy/\">\u003cspan style=\"font-weight: 400\">orange\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Earlier this month, San Francisco Mayor London Breed, in coordination with health and economic city officials, announced the city expects to commence indoor dining at 25% capacity for up to 100 people, while using both state and local indicators for coronavirus infections. The state’s four-color tier system, ranging from purple, red, orange and yellow, factors in new daily cases and total infection as a percentage of the county’s population. \u003c/span>\u003ca href=\"https://data.sfgov.org/stories/s/epem-wyzb\">\u003cspan style=\"font-weight: 400\">San Francisco’s indicators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> get more granular accounting for hospitalization data, contact tracing capacity, testing, and PPE supply. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The city is developing its own indoor dining guidance working closely with the Golden Gate Restaurant Association. “We were pleased today to see that as expected San Francisco has moved into the state’s orange tier,” wrote a representative from GGRA. “We have been working closely with the city on indoor dining guidelines and are looking forward to the release of that final Department of Health guidance tomorrow.” Though, in theory, restaurants could open for limited capacity dining as soon as tomorrow, it’s expected that businesses will take longer than that to digest and adjust to \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining\">the guidelines which were released today\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\"I don't plan on opening up for [indoor dining]. It just doesn't make sense for financially,\" said Kim Alter, owner and chef at Hayes Valley restaurant \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>. \"I want to take a breath, see how everyone else is, go eat at a couple places and see what my comfort level is.\"\u003c/p>\n\u003cp>Alter, who's a key member of the \u003ca href=\"https://bayareahospitalitycoalition.com/\">Bay Area Hospitality Coalition\u003c/a>, reviewed the guidelines along with her peers ahead of its release. Even still, she's not convinced about the practicality of indoor dining for many restaurants like hers, mentioning that more casual corporate restaurants are the ones opening right now. \"I think a restaurant that has a bigger footprint, that they could fit in more dinners,\" she said of who this could work for. \"For me, I could have 10 dinners [at limited capacity],\" she added explaining that it would be one of her worst business days by pre-COVID standards.\u003c/p>\n\u003cp>Her priorities are more for towards building parklets, which she isn't in a rush to do either since that comes with its own complications and costs she said. \"I would lose less money if I closed,\" Alter said because of increased insurance and other overhead costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you look around the neighborhood, it seems that everyone is lowering their prices. To assume that I could get in maybe 20 people a night and charge less than I ever did before at 25% capacity, it just doesn't make sense at all,\" Alter said. \"Maybe at 50% it would make sense.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This story was updated on Wednesday 09/30.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"This would make the city the only Bay Area county currently allowing indoor dining at limited capacity, after others were shut down early on in the reopening process. ","status":"publish","parent":0,"modified":1621632518,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":505},"headData":{"title":"San Francisco Restaurants Grapple with Opening for Indoor Dining | KQED","description":"As interim guidelines for indoor dining were released today, SF restaurants are trying to decide if they should open or remain closed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139092 https://ww2.kqed.org/bayareabites/?p=139092","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/29/san-francisco-restaurants-grapple-with-opening-for-indoor-dining/","disqusTitle":"San Francisco Restaurants Grapple with Opening for Indoor Dining","path":"/bayareabites/139092/san-francisco-restaurants-grapple-with-opening-for-indoor-dining","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco restaurants can prepare \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-move-forward-reopening-more-businesses-and-activities-september-30\">\u003cspan style=\"font-weight: 400\">to offer indoor dining\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as soon as Sept. 30 as the city and county moved from the state’s coronavirus red tier designation to \u003c/span>\u003ca href=\"https://covid19.ca.gov/safer-economy/\">\u003cspan style=\"font-weight: 400\">orange\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Earlier this month, San Francisco Mayor London Breed, in coordination with health and economic city officials, announced the city expects to commence indoor dining at 25% capacity for up to 100 people, while using both state and local indicators for coronavirus infections. The state’s four-color tier system, ranging from purple, red, orange and yellow, factors in new daily cases and total infection as a percentage of the county’s population. \u003c/span>\u003ca href=\"https://data.sfgov.org/stories/s/epem-wyzb\">\u003cspan style=\"font-weight: 400\">San Francisco’s indicators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> get more granular accounting for hospitalization data, contact tracing capacity, testing, and PPE supply. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The city is developing its own indoor dining guidance working closely with the Golden Gate Restaurant Association. “We were pleased today to see that as expected San Francisco has moved into the state’s orange tier,” wrote a representative from GGRA. “We have been working closely with the city on indoor dining guidelines and are looking forward to the release of that final Department of Health guidance tomorrow.” Though, in theory, restaurants could open for limited capacity dining as soon as tomorrow, it’s expected that businesses will take longer than that to digest and adjust to \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining\">the guidelines which were released today\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\"I don't plan on opening up for [indoor dining]. It just doesn't make sense for financially,\" said Kim Alter, owner and chef at Hayes Valley restaurant \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>. \"I want to take a breath, see how everyone else is, go eat at a couple places and see what my comfort level is.\"\u003c/p>\n\u003cp>Alter, who's a key member of the \u003ca href=\"https://bayareahospitalitycoalition.com/\">Bay Area Hospitality Coalition\u003c/a>, reviewed the guidelines along with her peers ahead of its release. Even still, she's not convinced about the practicality of indoor dining for many restaurants like hers, mentioning that more casual corporate restaurants are the ones opening right now. \"I think a restaurant that has a bigger footprint, that they could fit in more dinners,\" she said of who this could work for. \"For me, I could have 10 dinners [at limited capacity],\" she added explaining that it would be one of her worst business days by pre-COVID standards.\u003c/p>\n\u003cp>Her priorities are more for towards building parklets, which she isn't in a rush to do either since that comes with its own complications and costs she said. \"I would lose less money if I closed,\" Alter said because of increased insurance and other overhead costs.\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>\"If you look around the neighborhood, it seems that everyone is lowering their prices. To assume that I could get in maybe 20 people a night and charge less than I ever did before at 25% capacity, it just doesn't make sense at all,\" Alter said. \"Maybe at 50% it would make sense.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This story was updated on Wednesday 09/30.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139092/san-francisco-restaurants-grapple-with-opening-for-indoor-dining","authors":["11625"],"categories":["bayareabites_109","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_16549","bayareabites_16557","bayareabites_16860","bayareabites_16615","bayareabites_14745"],"featImg":"bayareabites_139093","label":"bayareabites"},"bayareabites_138065":{"type":"posts","id":"bayareabites_138065","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138065","score":null,"sort":[1594862774000]},"guestAuthors":[],"slug":"your-ultimate-2020-summer-ice-cream-guide","title":"Your Ultimate 2020 Summer Ice Cream Guide","publishDate":1594862774,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpVyIxJnXN/\u003c/p>\n\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_8a1ULhA3f/\u003c/p>\n\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCo72SFBakl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZv1fpANnR/\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZveyWBEvC/\u003c/p>\n\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpfuElhb6S/\u003c/p>\n\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CA_U3ahhBdM/\u003c/p>\n\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CB90wFRD6QD/\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZT6C1Bz1P/\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\n\u003cp>https://www.instagram.com/p/BbpXVZonDE4/\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BVfeKkIA_qB/\u003c/p>\n\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCOlAkjFX-9/\u003c/p>\n\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChPuLXD3Rg/\u003c/p>\n\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCAmUkcgZ2R/\u003c/p>\n\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CBJqndthKAH/\u003c/p>\n\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n","blocks":[],"excerpt":"Summer is in full swing amidst the pandemic. These 15 local creameries offer delivery services. ","status":"publish","parent":0,"modified":1621633864,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1235},"headData":{"title":"Your Ultimate 2020 Summer Ice Cream Guide | KQED","description":"Summer is in full swing amidst the pandemic. These 15 local creameries offer delivery services. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138065 https://ww2.kqed.org/bayareabites/?p=138065","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/15/your-ultimate-2020-summer-ice-cream-guide/","disqusTitle":"Your Ultimate 2020 Summer Ice Cream Guide","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138065/your-ultimate-2020-summer-ice-cream-guide","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCpVyIxJnXN"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_8a1ULhA3f"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCo72SFBakl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZv1fpANnR"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZveyWBEvC"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCpfuElhb6S"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CA_U3ahhBdM"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CB90wFRD6QD"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZT6C1Bz1P"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BbpXVZonDE4"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BVfeKkIA_qB"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCOlAkjFX-9"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CChPuLXD3Rg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCAmUkcgZ2R"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBJqndthKAH"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138065/your-ultimate-2020-summer-ice-cream-guide","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_14453","bayareabites_9037","bayareabites_16750","bayareabites_16748","bayareabites_49","bayareabites_16557","bayareabites_312","bayareabites_16747","bayareabites_16749","bayareabites_14745","bayareabites_16751"],"featImg":"bayareabites_138082","label":"bayareabites"},"bayareabites_138052":{"type":"posts","id":"bayareabites_138052","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138052","score":null,"sort":[1594844873000]},"guestAuthors":[],"slug":"covid-related-bay-area-restaurant-permanent-closures-in-june-and-july-so-far","title":"Covid-19-Related Bay Area Restaurant Permanent Closures in June and July (so far)","publishDate":1594844873,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As the state of California rolls back into \u003ca href=\"https://www.kqed.org/news/11828880/governor-newsom-orders-statewide-shut-down-as-covid-cases-rise\">stricter shelter-in-place measures\u003c/a> at the order of Gov. Gavin Newsom, restaurants and bars that were re-opening for dining for the first time in months are once again forced to close. The governor’s orders come after significant spike in cases across the state with seven of the Bay Area’s nine counties on a monitoring list facing stricter measures for re-opening. As bars and restaurants are forced to grapple with these new measures that limit capacity and services, many have had no choice but to close their business over the last four months of the pandemic. Here are some of the significant closures from June and July across the Bay Area:\u003c/p>\n\u003ch2>Louis’\u003c/h2>\n\u003cp>The 83-year-old restaurant in San Francisco’s Lands End area is closing its doors permanently after what owners Bill and Tom Hountlas say was “much deliberation and a lot of tears.”\u003c/p>\n\u003cp>“To wait out this pandemic was financially unreasonable,” \u003ca href=\"https://www.facebook.com/Louis-Restaurant-373718398446\">the brothers wrote in a Facebook post\u003c/a> Monday night adding that it has not been safe for their staff to return to the restaurant for indoor dining. The Hountlas’ took over the restaurant from their parents who leased the sea-view diner from the Sutro family. For the last 45 years, the family had partnered with the National Park Service who purchased the charming diner and the surrounding land in 1973.\u003c/p>\n\u003cp>https://www.instagram.com/p/Bd32k47Bo5b/\u003c/p>\n\u003ch2>Cafe Ohlone\u003c/h2>\n\u003cp>Louis Trevino and Vincent Medina of Cafe Ohlone were in the midst of re-imagining the future of their pop-up dinner at the onset of the pandemic. The duo’s deliberate and inventive approach to celebrating and reviving the culinary traditions of the East Bay’s Indigenous people will take new shape as the space they hosted their dinners at, University Press Books, is closing permanently. The book store had long struggled to pay its steep $10,000 a month lease though \u003ca href=\"https://www.berkeleyside.com/2020/06/17/a-46-year-old-berkeley-bookstore-closes-another-covid-19-casualty\">not for lack of trying\u003c/a>. The owners, William and Karen McClung, have sold the building, created an investment group, and opened a cafe next door. According to the \u003ca href=\"https://www.sfchronicle.com/food/article/Berkeley-s-Cafe-Ohlone-is-gone-long-live-Cafe-15383064.php\">San Francisco Chronicle\u003c/a>, Trevino and Medina are planning to roll out a monthly box that features “slow, intentional and curated” Ohlone meals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CCG-ozsBH5O/\u003c/p>\n\u003ch2>Ichi Sushi\u003c/h2>\n\u003cp>First reported by \u003ca href=\"http://www.tablehopper.com/chatterbox/updates-on-restaurant-closures-moves-whats-coming-soon-and-changes/\">Tablehopper\u003c/a>, owners and chefs Tim and Erin Archuleta made the announcement in late June citing the path to reopening is distant and unclear. “Thank you for making us the sushi bar you trusted and created memories in, and to all the team members through the years who made ICHI such a special place to work,” the couple wrote on the restaurant's Instagram. The two also added they intend to sell the Bernal Heights restaurant to the right taker who can continue the traditions they set for the neighborhood spot.\u003c/p>\n\u003cp>https://www.instagram.com/p/CBy_VKMhGM8/\u003c/p>\n\u003ch2>Nopalito on 9th Street\u003c/h2>\n\u003cp>Chef-owner Gonzalo Guzman’s Sunset outpost of critically-beloved Nopalito shuttered in late June. The \u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-Nopalito-cites-coronavirus-for-15366284.php\">popular Mexican restaurant\u003c/a> on 9th Avenue had been open for eight years before its closing and will be outlived by Guzman’s smaller, original eatery on Broderick Street. According to the restaurant’s Instagram, Guzman hopes to open a take-out window this month on 18th Street for simple take-out offerings for folks who might take their meals to the nearby Dolores Park.\u003c/p>\n\u003cp>https://www.instagram.com/p/CB1SYlQhOc0/\u003c/p>\n\u003ch2>Beachside Coffee Bar and Kitchen\u003c/h2>\n\u003cp>Ocean Beach adjacent Beachside Coffee Bar and Kitchen has permanently closed after nine years of operation. Reported first by \u003ca href=\"https://hoodline.com/2020/07/sf-eats-beachside-coffee-bar-kitchen-shutters-soma-gets-new-healthy-fast-food-spot-more\">Hoodline\u003c/a> last week, the cafe and restaurant closed in June. “This pandemic has been difficult for many small businesses, us included,” wrote owner James Kelliher on the business’ Instagram account. Kelliher also owns Judahlicious Juice not too far from Beachside on Judah Street.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCJjG2WhFYN/\u003c/p>\n\u003ch2>Liba Falafel\u003c/h2>\n\u003cp>Liba Falafel, a popular lunch destination for the work crowd in downtown Oakland, has closed its doors after 11 years in business. Originally starting as a food truck, Liba’s owner Gail Lillian went through several iterations of her mobile business before settling into a brick-and-mortar location on 17th Street in Oakland. “[Over] the last two weeks of being open, we've lost thousands of dollars and I realize I am not actually comfortable going into debt all over again,” wrote Lillian on her restaurant’s Instagram account adding that she just finished paying off Liba’s start-up debts last year. Though in her own words she’s “heartbroken” to shutter the business, \u003ca href=\"https://sf.eater.com/2020/6/22/21299445/liba-falafel-closed-coronavirus-gail-lillian\">Lillian told Eater SF’s Luke Tsai\u003c/a> debt makes it so “there is no great sense of liberation with owning a restaurant in the first place.” Lillian plans to focus on her small-business consulting business while also keeping up with her cookie decorating side-hustle.\u003c/p>\n\u003cp>https://www.instagram.com/p/CBTuccXhaPM/\u003c/p>\n\u003ch2>Velvet Cantina\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>The 14-year-old Mission restaurant \u003ca href=\"https://sf.eater.com/2020/7/9/21318743/velvet-cantina-closing-mission-district-margaritas-mexican-food\">closed after attempts to raise funds\u003c/a> on GoFundMe to keep the doors open. When the lease ended, according to an Eater SF report, owner Matt Tognazzini decided not to renew.\u003c/p>\n\n","blocks":[],"excerpt":"With an unclear end to shelter-in-place restrictions and an end to the pandemic, Bay Area restaurants face permanent closures.","status":"publish","parent":0,"modified":1621633875,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":891},"headData":{"title":"Covid-19-Related Bay Area Restaurant Permanent Closures in June and July (so far) | KQED","description":"With an unclear end to shelter-in-place restrictions and an end to the pandemic, Bay Area restaurants face permanent closures.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138052 https://ww2.kqed.org/bayareabites/?p=138052","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/15/covid-related-bay-area-restaurant-permanent-closures-in-june-and-july-so-far/","disqusTitle":"Covid-19-Related Bay Area Restaurant Permanent Closures in June and July (so far)","path":"/bayareabites/138052/covid-related-bay-area-restaurant-permanent-closures-in-june-and-july-so-far","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the state of California rolls back into \u003ca href=\"https://www.kqed.org/news/11828880/governor-newsom-orders-statewide-shut-down-as-covid-cases-rise\">stricter shelter-in-place measures\u003c/a> at the order of Gov. Gavin Newsom, restaurants and bars that were re-opening for dining for the first time in months are once again forced to close. The governor’s orders come after significant spike in cases across the state with seven of the Bay Area’s nine counties on a monitoring list facing stricter measures for re-opening. As bars and restaurants are forced to grapple with these new measures that limit capacity and services, many have had no choice but to close their business over the last four months of the pandemic. Here are some of the significant closures from June and July across the Bay Area:\u003c/p>\n\u003ch2>Louis’\u003c/h2>\n\u003cp>The 83-year-old restaurant in San Francisco’s Lands End area is closing its doors permanently after what owners Bill and Tom Hountlas say was “much deliberation and a lot of tears.”\u003c/p>\n\u003cp>“To wait out this pandemic was financially unreasonable,” \u003ca href=\"https://www.facebook.com/Louis-Restaurant-373718398446\">the brothers wrote in a Facebook post\u003c/a> Monday night adding that it has not been safe for their staff to return to the restaurant for indoor dining. The Hountlas’ took over the restaurant from their parents who leased the sea-view diner from the Sutro family. For the last 45 years, the family had partnered with the National Park Service who purchased the charming diner and the surrounding land in 1973.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bd32k47Bo5b"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Cafe Ohlone\u003c/h2>\n\u003cp>Louis Trevino and Vincent Medina of Cafe Ohlone were in the midst of re-imagining the future of their pop-up dinner at the onset of the pandemic. The duo’s deliberate and inventive approach to celebrating and reviving the culinary traditions of the East Bay’s Indigenous people will take new shape as the space they hosted their dinners at, University Press Books, is closing permanently. The book store had long struggled to pay its steep $10,000 a month lease though \u003ca href=\"https://www.berkeleyside.com/2020/06/17/a-46-year-old-berkeley-bookstore-closes-another-covid-19-casualty\">not for lack of trying\u003c/a>. The owners, William and Karen McClung, have sold the building, created an investment group, and opened a cafe next door. According to the \u003ca href=\"https://www.sfchronicle.com/food/article/Berkeley-s-Cafe-Ohlone-is-gone-long-live-Cafe-15383064.php\">San Francisco Chronicle\u003c/a>, Trevino and Medina are planning to roll out a monthly box that features “slow, intentional and curated” Ohlone meals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCG-ozsBH5O"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Ichi Sushi\u003c/h2>\n\u003cp>First reported by \u003ca href=\"http://www.tablehopper.com/chatterbox/updates-on-restaurant-closures-moves-whats-coming-soon-and-changes/\">Tablehopper\u003c/a>, owners and chefs Tim and Erin Archuleta made the announcement in late June citing the path to reopening is distant and unclear. “Thank you for making us the sushi bar you trusted and created memories in, and to all the team members through the years who made ICHI such a special place to work,” the couple wrote on the restaurant's Instagram. The two also added they intend to sell the Bernal Heights restaurant to the right taker who can continue the traditions they set for the neighborhood spot.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBy_VKMhGM8"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Nopalito on 9th Street\u003c/h2>\n\u003cp>Chef-owner Gonzalo Guzman’s Sunset outpost of critically-beloved Nopalito shuttered in late June. The \u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-Nopalito-cites-coronavirus-for-15366284.php\">popular Mexican restaurant\u003c/a> on 9th Avenue had been open for eight years before its closing and will be outlived by Guzman’s smaller, original eatery on Broderick Street. According to the restaurant’s Instagram, Guzman hopes to open a take-out window this month on 18th Street for simple take-out offerings for folks who might take their meals to the nearby Dolores Park.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CB1SYlQhOc0"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Beachside Coffee Bar and Kitchen\u003c/h2>\n\u003cp>Ocean Beach adjacent Beachside Coffee Bar and Kitchen has permanently closed after nine years of operation. Reported first by \u003ca href=\"https://hoodline.com/2020/07/sf-eats-beachside-coffee-bar-kitchen-shutters-soma-gets-new-healthy-fast-food-spot-more\">Hoodline\u003c/a> last week, the cafe and restaurant closed in June. “This pandemic has been difficult for many small businesses, us included,” wrote owner James Kelliher on the business’ Instagram account. Kelliher also owns Judahlicious Juice not too far from Beachside on Judah Street.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCJjG2WhFYN"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Liba Falafel\u003c/h2>\n\u003cp>Liba Falafel, a popular lunch destination for the work crowd in downtown Oakland, has closed its doors after 11 years in business. Originally starting as a food truck, Liba’s owner Gail Lillian went through several iterations of her mobile business before settling into a brick-and-mortar location on 17th Street in Oakland. “[Over] the last two weeks of being open, we've lost thousands of dollars and I realize I am not actually comfortable going into debt all over again,” wrote Lillian on her restaurant’s Instagram account adding that she just finished paying off Liba’s start-up debts last year. Though in her own words she’s “heartbroken” to shutter the business, \u003ca href=\"https://sf.eater.com/2020/6/22/21299445/liba-falafel-closed-coronavirus-gail-lillian\">Lillian told Eater SF’s Luke Tsai\u003c/a> debt makes it so “there is no great sense of liberation with owning a restaurant in the first place.” Lillian plans to focus on her small-business consulting business while also keeping up with her cookie decorating side-hustle.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBTuccXhaPM"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Velvet Cantina\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>The 14-year-old Mission restaurant \u003ca href=\"https://sf.eater.com/2020/7/9/21318743/velvet-cantina-closing-mission-district-margaritas-mexican-food\">closed after attempts to raise funds\u003c/a> on GoFundMe to keep the doors open. When the lease ended, according to an Eater SF report, owner Matt Tognazzini decided not to renew.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138052/covid-related-bay-area-restaurant-permanent-closures-in-june-and-july-so-far","authors":["11625"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16262","bayareabites_16637","bayareabites_14773","bayareabites_16557","bayareabites_92","bayareabites_14745"],"featImg":"bayareabites_138060","label":"bayareabites"},"bayareabites_137174":{"type":"posts","id":"bayareabites_137174","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137174","score":null,"sort":[1589405131000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-mahilas-mamak-fried-chicken","title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","publishDate":1589405131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","status":"publish","parent":0,"modified":1621634349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":546},"headData":{"title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken | KQED","description":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137174 https://ww2.kqed.org/bayareabites/?p=137174","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/13/check-please-bay-area-presents-mahilas-mamak-fried-chicken/","disqusTitle":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137157,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16583","bayareabites_16582","bayareabites_757","bayareabites_763","bayareabites_621","bayareabites_330","bayareabites_295","bayareabites_16584","bayareabites_16581","bayareabites_1591","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137186","label":"bayareabites"}},"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. 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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. 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