Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol
Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)
Umami Burger Comes To The Bay Area
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She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"susanhathaway":{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_92432":{"type":"posts","id":"bayareabites_92432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92432","score":null,"sort":[1422641822000]},"guestAuthors":[],"slug":"palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","title":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol","publishDate":1422641822,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n","blocks":[],"excerpt":"Prosperous, pricey and now the \"it\" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.","status":"publish","parent":0,"modified":1481593705,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":2213},"headData":{"title":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol | KQED","description":"Prosperous, pricey and now the "it" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92432 http://blogs.kqed.org/bayareabites/?p=92432","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/30/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol/","disqusTitle":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol","path":"/bayareabites/92432/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\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>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\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>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92432/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_9757","bayareabites_3206","bayareabites_11449","bayareabites_14767","bayareabites_4181","bayareabites_9966","bayareabites_14113","bayareabites_9806"],"featImg":"bayareabites_92536","label":"bayareabites"},"bayareabites_88135":{"type":"posts","id":"bayareabites_88135","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88135","score":null,"sort":[1412101859000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland","title":"Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)","publishDate":1412101859,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88162,88164,88163\"]\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88158,88159,88157\"]\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88166,88168,88167\"]\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88174,88176,88177,88175\"]\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88182,88181,88180\"]\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88192,88194,88193,88195,88191\"]\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88203,88206,88205,88207,88208,88209,88204\"]\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88200,88197,88198,88199\"]\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88211,88213,88212\"]\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n","blocks":[],"excerpt":"In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.","status":"publish","parent":0,"modified":1551222693,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1466},"headData":{"title":"Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland) | KQED","description":"In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88135 http://blogs.kqed.org/bayareabites/?p=88135","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/","disqusTitle":"Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)","path":"/bayareabites/88135/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88162,88164,88163","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88158,88159,88157","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88166,88168,88167","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88174,88176,88177,88175","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88182,88181,88180","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88192,88194,88193,88195,88191","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88203,88206,88205,88207,88208,88209,88204","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88200,88197,88198,88199","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88211,88213,88212","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88135/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland","authors":["5575"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_13850","bayareabites_1964","bayareabites_9521","bayareabites_14773","bayareabites_13849","bayareabites_10765","bayareabites_13851","bayareabites_3875","bayareabites_9806","bayareabites_10466","bayareabites_9118"],"featImg":"bayareabites_88201","label":"bayareabites"},"bayareabites_34233":{"type":"posts","id":"bayareabites_34233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34233","score":null,"sort":[1319042760000]},"guestAuthors":[],"slug":"umami-burger-comes-to-the-bay-area","title":"Umami Burger Comes To The Bay Area","publishDate":1319042760,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150273-e1318697977247.jpg\" alt=\"umami burger restaurant\" title=\"umami burger restaurant\" width=\"549\" height=\"309\" class=\"alignnone size-full wp-image-34273\">\u003c/a>\u003c/p>\n\u003cp>When it's a beautiful, summer-like Friday night in October, it's probably one of the most challenging times to try and get a table anywhere in the Marina without a reservation. But while some folks are willing to stand in line and \u003ca href=\"http://www.youtube.com/watch?v=RG32kf_ttnk\" title=\"iPhone 4S\">wait for hours for the new iPhone 4S\u003c/a>, I was committed to getting into the new location of \u003ca href=\"http://umamiburger.com/menu/#6Union-SF\" title=\"Umami Burger\">Umami Burger\u003c/a>, the famed mini-empire from Los Angeles. As I'd never had the opportunity to try one of their much-ballyhooed burgers down in SoCal, I was looking forward to finally sampling their fare. They had opened their doors on October 7, much to the delight of the Bay Area foodie crowd which has already packed \u003ca href=\"http://www.yelp.com/biz/umami-burger-san-francisco?rpp=40&sort_by=relevance_desc\">Yelp\u003c/a> with their reviews with its first week. \u003c/p>\n\u003cp>I rounded up some fellow colleagues from KQED (one who jokingly refers to herself as a \"meatoutatarian,\" which means she'll only eat red meat when out dining) to join me in line. I'm glad I had the company of my colleagues as the wait was long: over an hour and a half long. Granted, as mentioned before, it was Friday night and the hype factor was in full effect, but some seating snafus at the front of the house had our party of three overlooked and not called when we were next in line. The hostesses were cheerful for the most part -- as cheerful as they could be while wrangling the horde milling about the front door -- and we were finally seated in the back of the restaurant. (If you're a lucky duo, you'll get one of the sidewalk tables that's out front while this lovely weather lasts.)\u003c/p>\n\u003cp>The Union Street location of Umami Burger is housed in the former location of \u003ca href=\"http://www.yelp.com/biz/jovino-san-francisco\">Jovino\u003c/a>. (According to one of my KQED colleagues who lives in the neighborhood and had dined their regularly, they were also known for their excellent burgers during its run.) The interior space itself has a spare, Asian aesthetic with wood accents and muted colors. The noise isn't overpowering, even when packed to full capacity was it was tonight. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150277-e1318698032413.jpg\" alt=\"umami burger menu\" title=\"umami burger menu\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34279\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After we settled in, our server asked if this was our first time dining at the restaurant, then gave us an explanation of the meaning of \u003ca href=\"http://en.wikipedia.org/wiki/Umami\" title=\"umami\">\"umami\"\u003c/a> and their mission statement. We ordered an array of burgers to share: the Greenbird ($12), the Umami Burger ($11), and their priciest, most decadent item, the Bacon-Wrapped Scallop Burger ($15, topped with crispy pork belly and only available at this location). I was curious about their Cali Burger and its \"house-made American cheese,\" and apparently there's some cheese alchemy involved as they create their own special blend of cheeses in the kitchen (which are not made from scratch). Sides are ordered separately, and during our wait I had spotted other diners eating tater tots. Our server explained that these \"cheesy tater tots\" were now a secret menu item since they often sold out but were available for the asking. We ordered those along with a side of truffled cheese fries. \u003c/p>\n\u003cp>The fried items arrived first, and we dipped them into the Asian soup spoon filled with their house-made Umami ketchup. They were both delicious, especially the tater tots, which were crispy on the outside and the texture and flavor of creamy mashed potatoes on the inside. Later on we also asked for their complimentary jalapeño ranch sauce (which wasn't really appealing to any of us as it was reminiscent of cheap nacho chips) and the garlic aioli (fantastic). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150280-e1318698076482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150280-e1318698115860.jpg\" alt=\"cheesy tater tots\" title=\"cheesy tater tots\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34278\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150283-e1318698151820.jpg\" alt=\"truffled fries\" title=\"truffled fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34274\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150290-e1318698185191.jpg\" alt=\"umami condiments\" title=\"umami condiments\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34281\">\u003c/a>\u003c/p>\n\u003cp>Then the burgers came shortly thereafter, and they were impressively plated on large white dishes with a \"U\" stamped on top of their brioche-like buns. The medium-rare, juicy Umami Burger was definitely our favorite, as the shiitake mushrooms, caramelized onions, roasted tomato, parmesan crisp, and umami ketchup toppings delivered a wonderfully savory combination as promised. \u003c/p>\n\u003cfigure id=\"attachment_34277\" class=\"wp-caption alignnone\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150289.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150289-e1318698237585.jpg\" alt=\"bacon-wrapped scallop and umami burgers\" title=\"bacon-wrapped scallop and umami burgers\" width=\"550\" height=\"309\" class=\"size-full wp-image-34277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Bacon-Wrapped Scallop Burger on the left, Umami Burger on the right.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>I was partial to the Greenbird next; the Shelton Farms turkey had been seasoned with a blend of spices that made it taste unlike any other I'd ever had. It was truly original and delicious, and accompanied with avocado, green cheese (more house-made cheese magic from the kitchen), butter lettuce, green goddess dressing and sprouts. My colleague was curious about these sprouts as they had had black seeds; our server had assumed they were alfalfa sprouts, but after some inquiries were made to the kitchen it was determined they were \u003ca href=\"http://www.hsco.com.au/products-onion.html\" title=\"onion sprouts\">onion sprouts\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150287-e1318698271896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150287-e1318698271896.jpg\" alt=\"greenbird burger\" title=\"greenbird burger\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34280\">\u003c/a>\u003c/p>\n\u003cp>Sadly, I wasn't as impressed with the Bacon-Wrapped Scallop Burger, which had two lean slices of somewhat tough pork belly dressed with a sweet chili sauce and yuzu-garlic aioli on top of the scallop patty (which reminded me more of a fried egg than scallops). The blend of flavors just didn't match up to the Umami Burger and I was disappointed with the quality of the pork belly; I'll have to try it again in the future to see if it holds up on another occasion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150284.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150284-e1318698390292.jpg\" alt=\"bacon-wrapped scallop burger\" title=\"bacon-wrapped scallop burger\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34275\">\u003c/a>\u003c/p>\n\u003cp>Although we were stuffed, we ended our meal with one of their house-made ice cream sandwiches as the peanut-butter cookie made with salt-and-pepper ice cream (the flavor of that day which are rotated regularly) piqued our curiosity. The cookies were quite crisp and thus made it difficult to share (I think it's better as a solo dessert) and the ice cream had a vinegar tang to it instead of a peppery quality we were expecting. Not outstanding, but definitely not the main draw of the restaurant, either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150293-e1318698425185.jpg\" alt=\"peanut butter cookie ice cream sandwich\" title=\"peanut butter cookie ice cream sandwich\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34276\">\u003c/a>\u003c/p>\n\u003cp>So did I find it to be worth the wait? Yes, although I probably won't head back anytime soon unless it's during the presumably quieter hours of the weekday. And our bill ended up at $34 each (we'd also ordered one drink apiece), so it's not like a cheap run to \u003ca href=\"http://www.in-n-out.com/\" title=\"In-N-Out\">In-N-Out\u003c/a>. But I'd love to try some of their other items off the menu, especially the Cali and Veggie Burgers, which are only available at the Union Street location. If you don't have the stomach to wait for too long, walk up to the bar and order to-go. We saw one lucky resident who lived right next door walk in, pick up his order and slipped right back upstairs for private dining in his apartment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://umamiburger.com/menu/#6Union-SF\">Umami Burger\u003c/a>\u003cbr>\n2184 Union St at Fillmore \u003ca href=\"http://g.co/maps/vtw55\" title=\"map\">map\u003c/a>\u003cbr>\n415-440-UMAMI\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/UmamiBurgerSF\">@UmamiBurgerSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Umamiburger\">Umami Burger\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thurs: 11AM-10PM\u003cbr>\nFri and Sat: 11AM-10PM\u003c/p>\n\n","blocks":[],"excerpt":"While some folks are willing to stand in line and wait for hours for the new iPhone 4s, I was committed to getting into the new location of Umami Burger, the famed mini-empire from Los Angeles.","status":"publish","parent":0,"modified":1319042760,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1107},"headData":{"title":"Umami Burger Comes To The Bay Area | KQED","description":"While some folks are willing to stand in line and wait for hours for the new iPhone 4s, I was committed to getting into the new location of Umami Burger, the famed mini-empire from Los Angeles.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"34233 http://blogs.kqed.org/bayareabites/?p=34233","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/19/umami-burger-comes-to-the-bay-area/","disqusTitle":"Umami Burger Comes To The Bay Area","path":"/bayareabites/34233/umami-burger-comes-to-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150273-e1318697977247.jpg\" alt=\"umami burger restaurant\" title=\"umami burger restaurant\" width=\"549\" height=\"309\" class=\"alignnone size-full wp-image-34273\">\u003c/a>\u003c/p>\n\u003cp>When it's a beautiful, summer-like Friday night in October, it's probably one of the most challenging times to try and get a table anywhere in the Marina without a reservation. But while some folks are willing to stand in line and \u003ca href=\"http://www.youtube.com/watch?v=RG32kf_ttnk\" title=\"iPhone 4S\">wait for hours for the new iPhone 4S\u003c/a>, I was committed to getting into the new location of \u003ca href=\"http://umamiburger.com/menu/#6Union-SF\" title=\"Umami Burger\">Umami Burger\u003c/a>, the famed mini-empire from Los Angeles. As I'd never had the opportunity to try one of their much-ballyhooed burgers down in SoCal, I was looking forward to finally sampling their fare. They had opened their doors on October 7, much to the delight of the Bay Area foodie crowd which has already packed \u003ca href=\"http://www.yelp.com/biz/umami-burger-san-francisco?rpp=40&sort_by=relevance_desc\">Yelp\u003c/a> with their reviews with its first week. \u003c/p>\n\u003cp>I rounded up some fellow colleagues from KQED (one who jokingly refers to herself as a \"meatoutatarian,\" which means she'll only eat red meat when out dining) to join me in line. I'm glad I had the company of my colleagues as the wait was long: over an hour and a half long. Granted, as mentioned before, it was Friday night and the hype factor was in full effect, but some seating snafus at the front of the house had our party of three overlooked and not called when we were next in line. The hostesses were cheerful for the most part -- as cheerful as they could be while wrangling the horde milling about the front door -- and we were finally seated in the back of the restaurant. (If you're a lucky duo, you'll get one of the sidewalk tables that's out front while this lovely weather lasts.)\u003c/p>\n\u003cp>The Union Street location of Umami Burger is housed in the former location of \u003ca href=\"http://www.yelp.com/biz/jovino-san-francisco\">Jovino\u003c/a>. (According to one of my KQED colleagues who lives in the neighborhood and had dined their regularly, they were also known for their excellent burgers during its run.) The interior space itself has a spare, Asian aesthetic with wood accents and muted colors. The noise isn't overpowering, even when packed to full capacity was it was tonight. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150277-e1318698032413.jpg\" alt=\"umami burger menu\" title=\"umami burger menu\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34279\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After we settled in, our server asked if this was our first time dining at the restaurant, then gave us an explanation of the meaning of \u003ca href=\"http://en.wikipedia.org/wiki/Umami\" title=\"umami\">\"umami\"\u003c/a> and their mission statement. We ordered an array of burgers to share: the Greenbird ($12), the Umami Burger ($11), and their priciest, most decadent item, the Bacon-Wrapped Scallop Burger ($15, topped with crispy pork belly and only available at this location). I was curious about their Cali Burger and its \"house-made American cheese,\" and apparently there's some cheese alchemy involved as they create their own special blend of cheeses in the kitchen (which are not made from scratch). Sides are ordered separately, and during our wait I had spotted other diners eating tater tots. Our server explained that these \"cheesy tater tots\" were now a secret menu item since they often sold out but were available for the asking. We ordered those along with a side of truffled cheese fries. \u003c/p>\n\u003cp>The fried items arrived first, and we dipped them into the Asian soup spoon filled with their house-made Umami ketchup. They were both delicious, especially the tater tots, which were crispy on the outside and the texture and flavor of creamy mashed potatoes on the inside. Later on we also asked for their complimentary jalapeño ranch sauce (which wasn't really appealing to any of us as it was reminiscent of cheap nacho chips) and the garlic aioli (fantastic). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150280-e1318698076482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150280-e1318698115860.jpg\" alt=\"cheesy tater tots\" title=\"cheesy tater tots\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34278\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150283-e1318698151820.jpg\" alt=\"truffled fries\" title=\"truffled fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34274\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150290-e1318698185191.jpg\" alt=\"umami condiments\" title=\"umami condiments\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34281\">\u003c/a>\u003c/p>\n\u003cp>Then the burgers came shortly thereafter, and they were impressively plated on large white dishes with a \"U\" stamped on top of their brioche-like buns. The medium-rare, juicy Umami Burger was definitely our favorite, as the shiitake mushrooms, caramelized onions, roasted tomato, parmesan crisp, and umami ketchup toppings delivered a wonderfully savory combination as promised. \u003c/p>\n\u003cfigure id=\"attachment_34277\" class=\"wp-caption alignnone\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150289.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150289-e1318698237585.jpg\" alt=\"bacon-wrapped scallop and umami burgers\" title=\"bacon-wrapped scallop and umami burgers\" width=\"550\" height=\"309\" class=\"size-full wp-image-34277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Bacon-Wrapped Scallop Burger on the left, Umami Burger on the right.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>I was partial to the Greenbird next; the Shelton Farms turkey had been seasoned with a blend of spices that made it taste unlike any other I'd ever had. It was truly original and delicious, and accompanied with avocado, green cheese (more house-made cheese magic from the kitchen), butter lettuce, green goddess dressing and sprouts. My colleague was curious about these sprouts as they had had black seeds; our server had assumed they were alfalfa sprouts, but after some inquiries were made to the kitchen it was determined they were \u003ca href=\"http://www.hsco.com.au/products-onion.html\" title=\"onion sprouts\">onion sprouts\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150287-e1318698271896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150287-e1318698271896.jpg\" alt=\"greenbird burger\" title=\"greenbird burger\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34280\">\u003c/a>\u003c/p>\n\u003cp>Sadly, I wasn't as impressed with the Bacon-Wrapped Scallop Burger, which had two lean slices of somewhat tough pork belly dressed with a sweet chili sauce and yuzu-garlic aioli on top of the scallop patty (which reminded me more of a fried egg than scallops). The blend of flavors just didn't match up to the Umami Burger and I was disappointed with the quality of the pork belly; I'll have to try it again in the future to see if it holds up on another occasion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150284.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150284-e1318698390292.jpg\" alt=\"bacon-wrapped scallop burger\" title=\"bacon-wrapped scallop burger\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34275\">\u003c/a>\u003c/p>\n\u003cp>Although we were stuffed, we ended our meal with one of their house-made ice cream sandwiches as the peanut-butter cookie made with salt-and-pepper ice cream (the flavor of that day which are rotated regularly) piqued our curiosity. The cookies were quite crisp and thus made it difficult to share (I think it's better as a solo dessert) and the ice cream had a vinegar tang to it instead of a peppery quality we were expecting. Not outstanding, but definitely not the main draw of the restaurant, either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150293-e1318698425185.jpg\" alt=\"peanut butter cookie ice cream sandwich\" title=\"peanut butter cookie ice cream sandwich\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34276\">\u003c/a>\u003c/p>\n\u003cp>So did I find it to be worth the wait? Yes, although I probably won't head back anytime soon unless it's during the presumably quieter hours of the weekday. And our bill ended up at $34 each (we'd also ordered one drink apiece), so it's not like a cheap run to \u003ca href=\"http://www.in-n-out.com/\" title=\"In-N-Out\">In-N-Out\u003c/a>. But I'd love to try some of their other items off the menu, especially the Cali and Veggie Burgers, which are only available at the Union Street location. If you don't have the stomach to wait for too long, walk up to the bar and order to-go. We saw one lucky resident who lived right next door walk in, pick up his order and slipped right back upstairs for private dining in his apartment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://umamiburger.com/menu/#6Union-SF\">Umami Burger\u003c/a>\u003cbr>\n2184 Union St at Fillmore \u003ca href=\"http://g.co/maps/vtw55\" title=\"map\">map\u003c/a>\u003cbr>\n415-440-UMAMI\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/UmamiBurgerSF\">@UmamiBurgerSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Umamiburger\">Umami Burger\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thurs: 11AM-10PM\u003cbr>\nFri and Sat: 11AM-10PM\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34233/umami-burger-comes-to-the-bay-area","authors":["2100"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_1964","bayareabites_9807","bayareabites_373","bayareabites_9525","bayareabites_14745","bayareabites_9806"],"featImg":"bayareabites_34277","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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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