For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)
A Guide to the Best Sandwiches in the Bay Area
Passover Inspiration with 12 Tribes Food
On the Plate with Wise Sons Jewish Deli
Wise Sons Pop-Up Deli
Sponsored
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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. 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She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>","avatar":"https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Karen Solomon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/karensolomon"}},"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_120534":{"type":"posts","id":"bayareabites_120534","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120534","score":null,"sort":[1505229888000]},"guestAuthors":[],"slug":"for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","publishDate":1505229888,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n","blocks":[],"excerpt":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","status":"publish","parent":0,"modified":1554413256,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1601},"headData":{"title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED","description":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"120534 https://ww2.kqed.org/bayareabites/?p=120534","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/12/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too/","disqusTitle":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","authors":["5283"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1763","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_723","bayareabites_8551","bayareabites_12121","bayareabites_14904","bayareabites_15958","bayareabites_3662","bayareabites_16351","bayareabites_16350","bayareabites_3211","bayareabites_3148","bayareabites_8373","bayareabites_15116","bayareabites_9156"],"featImg":"bayareabites_120614","label":"source_bayareabites_120534"},"bayareabites_84175":{"type":"posts","id":"bayareabites_84175","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84175","score":null,"sort":[1404143045000]},"guestAuthors":[],"slug":"a-guide-to-the-best-sandwiches-in-the-bay-area","title":"A Guide to the Best Sandwiches in the Bay Area","publishDate":1404143045,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \r\n","status":"publish","parent":0,"modified":1455570665,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1800},"headData":{"title":"A Guide to the Best Sandwiches in the Bay Area | KQED","description":"Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84175 http://blogs.kqed.org/bayareabites/?p=84175","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/30/a-guide-to-the-best-sandwiches-in-the-bay-area/","disqusTitle":"A Guide to the Best Sandwiches in the Bay Area","path":"/bayareabites/84175/a-guide-to-the-best-sandwiches-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84175/a-guide-to-the-best-sandwiches-in-the-bay-area","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13746","bayareabites_1807","bayareabites_181"],"tags":["bayareabites_8764","bayareabites_8237","bayareabites_9714","bayareabites_10786","bayareabites_8895","bayareabites_1180","bayareabites_9117","bayareabites_9156"],"featImg":"bayareabites_84201","label":"bayareabites"},"bayareabites_41308":{"type":"posts","id":"bayareabites_41308","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41308","score":null,"sort":[1333747808000]},"guestAuthors":[],"slug":"passover-inspiration-with-12-tribes-kosher-foods","title":"Passover Inspiration with 12 Tribes Food ","publishDate":1333747808,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Happy Passover! Add a little sunshine to your holiday table with this three-ingredient, super-easy and delicious Orange Custard recipe from 12 Tribes Food. ","status":"publish","parent":0,"modified":1333818480,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":753},"headData":{"title":"Passover Inspiration with 12 Tribes Food | KQED","description":"Happy Passover! Add a little sunshine to your holiday table with this three-ingredient, super-easy and delicious Orange Custard recipe from 12 Tribes Food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"41308 http://blogs.kqed.org/bayareabites/?p=41308","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/06/passover-inspiration-with-12-tribes-kosher-foods/","disqusTitle":"Passover Inspiration with 12 Tribes Food ","path":"/bayareabites/41308/passover-inspiration-with-12-tribes-kosher-foods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\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>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41308/passover-inspiration-with-12-tribes-kosher-foods","authors":["5038"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_10299","bayareabites_10300","bayareabites_2042","bayareabites_10035","bayareabites_2041","bayareabites_9156"],"featImg":"bayareabites_41385","label":"bayareabites"},"bayareabites_39260":{"type":"posts","id":"bayareabites_39260","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39260","score":null,"sort":[1330116175000]},"guestAuthors":[],"slug":"on-the-plate-with-wise-sons-jewish-deli","title":"On the Plate with Wise Sons Jewish Deli","publishDate":1330116175,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.","status":"publish","parent":0,"modified":1330375568,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":852},"headData":{"title":"On the Plate with Wise Sons Jewish Deli | KQED","description":"Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39260 http://blogs.kqed.org/bayareabites/?p=39260","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/","disqusTitle":"On the Plate with Wise Sons Jewish Deli","path":"/bayareabites/39260/on-the-plate-with-wise-sons-jewish-deli","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\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>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39260/on-the-plate-with-wise-sons-jewish-deli","authors":["5288"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_588","bayareabites_1653","bayareabites_2638","bayareabites_2090","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_60"],"tags":["bayareabites_2877","bayareabites_71","bayareabites_10171","bayareabites_3662","bayareabites_229","bayareabites_9156"],"label":"bayareabites"},"bayareabites_25404":{"type":"posts","id":"bayareabites_25404","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25404","score":null,"sort":[1301247985000]},"guestAuthors":[],"slug":"wise-sons-pop-up-deli","title":"Wise Sons Pop-Up Deli","publishDate":1301247985,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Wise Sons, a pop-up Jewish deli, arrives on Valencia Street, ready to spearhead the schmaltz revolution one Reuben at a time. ","status":"publish","parent":0,"modified":1303362026,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":832},"headData":{"title":"Wise Sons Pop-Up Deli | KQED","description":"Wise Sons, a pop-up Jewish deli, arrives on Valencia Street, ready to spearhead the schmaltz revolution one Reuben at a time. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"25404 http://blogs.kqed.org/bayareabites/?p=25404","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/","disqusTitle":"Wise Sons Pop-Up Deli","path":"/bayareabites/25404/wise-sons-pop-up-deli","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \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>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25404/wise-sons-pop-up-deli","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_181"],"tags":["bayareabites_9157","bayareabites_9154","bayareabites_71","bayareabites_9155","bayareabites_2878","bayareabites_4043","bayareabites_9156"],"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. 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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. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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