Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib
Oakland’s First and Only Haitian Restaurant Is a Knockout
One of the East Bay’s Best Taquerias Is Coming to San Rafael
One of SF’s Most Popular Ramen Shops Reopens After an Eight-Month Hiatus
San Rafael’s Museum of International Propaganda Reopens Just in Time
Radically Political New Plays from Writers of Color
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When he isn't writing or editing, you'll find him eating most everything he can get his hands on.","avatar":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g","twitter":"theluketsai","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"","roles":["editor"]},{"site":"arts","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Luke Tsai | KQED","description":"Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ltsai"},"tpham":{"type":"authors","id":"11753","meta":{"index":"authors_1591205172","id":"11753","found":true},"name":"Thien Pham","firstName":"Thien","lastName":"Pham","slug":"tpham","email":"thiendog@gmail.com","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":null,"avatar":"https://secure.gravatar.com/avatar/fa68ed7d6a785e5294a7bb79a3f409c3?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]}],"headData":{"title":"Thien Pham | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/fa68ed7d6a785e5294a7bb79a3f409c3?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/fa68ed7d6a785e5294a7bb79a3f409c3?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tpham"}},"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":"/"}},"arts_13953224":{"type":"posts","id":"arts_13953224","meta":{"index":"posts_1591205157","site":"arts","id":"13953224","score":null,"sort":[1709245943000]},"guestAuthors":[],"slug":"best-late-night-prime-rib-marin-petes-881-club-poker-room","title":"Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib","publishDate":1709245943,"format":"aside","headTitle":"Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13953228\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953228\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg\" alt=\"Man cuts a piece of prime rib while eating at the bar; next to him, another man devours a burger.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $26 Thursday night prime rib plate at Pete’s 881 Club is one of the hidden gems of Marin County — but the poker room’s other bar food is also well worth seeking out. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>To find the best late-night food in Marin County, you have to snake through the dimly lit, warehouse-dotted back roads of San Rafael, past the auto dealerships and the landscaping supply stores, until you pull up to a low-slung, windowless brick building.\u003c/p>\n\u003cp>This is \u003ca href=\"https://www.instagram.com/petes881club/\">Pete’s 881 Club\u003c/a>, and at first glance, the place looks like a lot of different things before you’d ever suspect it of being a notable dining destination.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13951914,arts_13952384,arts_13952823']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Most prominently, it’s a sports bar — an old-school one, in both its aesthetics and its (gracefully aging) clientele. Ten wall-mounted TVs ensure a clear view of the Warriors game from any seat in the house. Pete’s also happens to be the only legal poker room in Marin County, which accounts for the two felt-topped card tables set off to one side of the room. On any given night, you’ll find an assemblage of serious-looking Texas Hold’em players in rumpled sweatshirts and baseball caps, poring over their stacks of chips.\u003c/p>\n\u003cp>You order food at a place like this because you want something to snack on while you watch the game, or because you don’t want to drink too many PBRs on an empty stomach. But you don’t necessarily expect the food to be any good\u003ci>.\u003c/i> You certainly don’t expect a $26 prime rib that draws favorable comparisons to \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> (at about half the price) — pink in the center, immaculately seasoned and succulently tender, with a charred crust and a streak of luscious, wobbly fat down the middle. The plate comes with horseradish cream, a big ol’ baked potato and some of the most delicious creamed spinach I’ve ever had — a super-rich version laced with bacon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The prime rib plate at Pete’s is available on Thursday nights only, and it comes with one big caveat, for the purposes of this column: Even though the kitchen stays open until at least midnight every night, the prime rib — along with the prime rib dip sandwiches the bar sells on Fridays — \u003ci>always\u003c/i> sells out early. You have to get awfully lucky to snag a plate after 9 p.m.\u003c/p>\n\u003cfigure id=\"attachment_13953230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg\" alt=\"Exterior of a nondescript bar, with the sign for "Pete's 881 Club" above in green lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pete’s is located in a sparse, warehouse-lined stretch of San Rafael. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, the rest of the food at Pete’s is also pretty darn good. Apart from the nightly specials, the menu reads like a typical sports bar menu — burgers, wings, pizzas and the like. But everything we tried was so much better than it needed to be. Better than it had any business being, to be honest. The chicken wings? Transcendently crunchy, served with the buffalo sauce on the side for dunking. The onion rings? Flawless. Everything tasted like homemade food, not freezer food.\u003c/p>\n\u003cp>We also tried Pete’s version of a “Juicy Lucy,” a \u003ca href=\"https://www.chicagotribune.com/2022/01/14/an-ode-to-the-jucy-lucy-or-juicy-lucy-of-minneapolis-which-may-be-the-best-cheeseburger-in-america/\">Minnesotan regional specialty burger\u003c/a> in which the patty itself is stuffed with cheese — a funky blue, in this case — so that the melted cheese oozes out when you bite into it. Delightful, even if the burger had a few too many toppings for our liking.\u003c/p>\n\u003cp>While we were perusing the menu, the friendly bartender told us we’d have to come back on a Wednesday to try their famous chicken Anselmo special, a pan-fried chicken dish that comes drenched with gravy.\u003c/p>\n\u003cp>“It’s fucking bomb,” she said about that chicken, and also literally every other menu item we asked about. And you know what? She didn’t lie to us once.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://petes881club.com/\">\u003ci>Pete’s 881 \u003c/i>\u003c/a>\u003ci>\u003ca href=\"http://petes881club.com/\">Club\u003c/a> is open at 721 Lincoln Ave. in San Rafael from 10 a.m.–2 a.m. daily. The kitchen is open until 1 a.m. Thu.–Sat. and until midnight the rest of the week.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Pete’s 881 Club in San Rafael raises the ante on classic American bar food. ","status":"publish","parent":0,"modified":1709255462,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":755},"headData":{"title":"Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib | KQED","description":"Pete’s 881 Club in San Rafael raises the ante on classic American bar food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13953224/best-late-night-prime-rib-marin-petes-881-club-poker-room","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13953228\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953228\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg\" alt=\"Man cuts a piece of prime rib while eating at the bar; next to him, another man devours a burger.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $26 Thursday night prime rib plate at Pete’s 881 Club is one of the hidden gems of Marin County — but the poker room’s other bar food is also well worth seeking out. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>To find the best late-night food in Marin County, you have to snake through the dimly lit, warehouse-dotted back roads of San Rafael, past the auto dealerships and the landscaping supply stores, until you pull up to a low-slung, windowless brick building.\u003c/p>\n\u003cp>This is \u003ca href=\"https://www.instagram.com/petes881club/\">Pete’s 881 Club\u003c/a>, and at first glance, the place looks like a lot of different things before you’d ever suspect it of being a notable dining destination.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13951914,arts_13952384,arts_13952823","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Most prominently, it’s a sports bar — an old-school one, in both its aesthetics and its (gracefully aging) clientele. Ten wall-mounted TVs ensure a clear view of the Warriors game from any seat in the house. Pete’s also happens to be the only legal poker room in Marin County, which accounts for the two felt-topped card tables set off to one side of the room. On any given night, you’ll find an assemblage of serious-looking Texas Hold’em players in rumpled sweatshirts and baseball caps, poring over their stacks of chips.\u003c/p>\n\u003cp>You order food at a place like this because you want something to snack on while you watch the game, or because you don’t want to drink too many PBRs on an empty stomach. But you don’t necessarily expect the food to be any good\u003ci>.\u003c/i> You certainly don’t expect a $26 prime rib that draws favorable comparisons to \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> (at about half the price) — pink in the center, immaculately seasoned and succulently tender, with a charred crust and a streak of luscious, wobbly fat down the middle. The plate comes with horseradish cream, a big ol’ baked potato and some of the most delicious creamed spinach I’ve ever had — a super-rich version laced with bacon.\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 prime rib plate at Pete’s is available on Thursday nights only, and it comes with one big caveat, for the purposes of this column: Even though the kitchen stays open until at least midnight every night, the prime rib — along with the prime rib dip sandwiches the bar sells on Fridays — \u003ci>always\u003c/i> sells out early. You have to get awfully lucky to snag a plate after 9 p.m.\u003c/p>\n\u003cfigure id=\"attachment_13953230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg\" alt=\"Exterior of a nondescript bar, with the sign for "Pete's 881 Club" above in green lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pete’s is located in a sparse, warehouse-lined stretch of San Rafael. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, the rest of the food at Pete’s is also pretty darn good. Apart from the nightly specials, the menu reads like a typical sports bar menu — burgers, wings, pizzas and the like. But everything we tried was so much better than it needed to be. Better than it had any business being, to be honest. The chicken wings? Transcendently crunchy, served with the buffalo sauce on the side for dunking. The onion rings? Flawless. Everything tasted like homemade food, not freezer food.\u003c/p>\n\u003cp>We also tried Pete’s version of a “Juicy Lucy,” a \u003ca href=\"https://www.chicagotribune.com/2022/01/14/an-ode-to-the-jucy-lucy-or-juicy-lucy-of-minneapolis-which-may-be-the-best-cheeseburger-in-america/\">Minnesotan regional specialty burger\u003c/a> in which the patty itself is stuffed with cheese — a funky blue, in this case — so that the melted cheese oozes out when you bite into it. Delightful, even if the burger had a few too many toppings for our liking.\u003c/p>\n\u003cp>While we were perusing the menu, the friendly bartender told us we’d have to come back on a Wednesday to try their famous chicken Anselmo special, a pan-fried chicken dish that comes drenched with gravy.\u003c/p>\n\u003cp>“It’s fucking bomb,” she said about that chicken, and also literally every other menu item we asked about. And you know what? She didn’t lie to us once.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://petes881club.com/\">\u003ci>Pete’s 881 \u003c/i>\u003c/a>\u003ci>\u003ca href=\"http://petes881club.com/\">Club\u003c/a> is open at 721 Lincoln Ave. in San Rafael from 10 a.m.–2 a.m. daily. The kitchen is open until 1 a.m. Thu.–Sat. and until midnight the rest of the week.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13953224/best-late-night-prime-rib-marin-petes-881-club-poker-room","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_8805","arts_11661","arts_3595","arts_21928"],"featImg":"arts_13953226","label":"source_arts_13953224"},"arts_13936332":{"type":"posts","id":"arts_13936332","meta":{"index":"posts_1591205157","site":"arts","id":"13936332","score":null,"sort":[1697137205000]},"guestAuthors":[],"slug":"tchaka-haitian-restaurant-oakland","title":"Oakland’s First and Only Haitian Restaurant Is a Knockout","publishDate":1697137205,"format":"standard","headTitle":"Oakland’s First and Only Haitian Restaurant Is a Knockout | KQED","labelTerm":{},"content":"\u003cp>Frantz Felix was tired of how the only time Americans ever seemed to talk about Haiti was in connection to some humanitarian disaster: a massive earthquake or mind-boggling act of government malfeasance. He wanted to show another side to his country of birth — the richness of its culture, the deliciousness of its foodways.\u003c/p>\n\u003cp>Last month, Felix opened \u003ca href=\"https://www.tchaka.online/\">T’chaka\u003c/a>, Oakland’s first and only Haitian restaurant, in the former \u003ca href=\"https://www.kqed.org/arts/13910410/miss-ollies-oakland-closing\">Miss Ollie\u003c/a>’s location in Old Oakland. And it only took one bite into a single dish — the unspeakably succulent chunks of fried, citrus-marinated pork known as griot (aka griyo) — for me to fully embrace what appears to be the restaurant’s central thesis: that Haitian food is freaking amazing.\u003c/p>\n\u003cp>For Felix, the path toward opening one of the Bay Area’s most exciting new restaurants started when he was a seven-year-old learning how to cook in his mother’s kitchen in Haiti. For the first 10 years after he relocated to the Bay Area, Felix was the kind of enthusiastic home cook that friends and family were always encouraging to open a restaurant — until finally, in 2009, he started selling Haitian food on weekends on the local festival circuit. Eventually, he parlayed that business into a food truck called Caribbean Spices, and then in 2019, seven months before the COVID lockdown hit, he opened a \u003ca href=\"https://caribbeanspicessanrafael.com/\">restaurant in San Rafael by the same name\u003c/a>.\u003c/p>\n\u003cp>T’chaka, on the other hand, is Felix’s most ambitious project yet. One of the reasons the new restaurant’s arrival is so heartening is because of its specific location: T’chaka’s predecessor at this corner spot at Swan’s Market was Miss Ollie’s, \u003ca href=\"https://www.kqed.org/arts/13910410/miss-ollies-oakland-closing\">a beacon for Afro-Caribbean cooking\u003c/a> until it closed last year. For more than 10 years, Miss Ollie’s was a destination restaurant for Caribbean folks from all over the Bay Area, including Felix, who says he always appreciated the love that the chef, Sarah Kirnon, \u003ca href=\"https://www.splendidtable.org/story/2019/07/24/food-spirituality-and-healing-chef-sarah-kirnons-personal-connection-to-haiti\">showed for Haitian cuisine\u003c/a> in particular.\u003c/p>\n\u003cp>“She’s like a pioneer to us,” he says, noting how few Caribbean restaurants existed locally when Miss Ollie’s first opened 11 years ago. “I take it as an honor to be in that location.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s a kind of poetry to the city’s only Haitian restaurant taking up that mantle, but it’d all be for naught if the food didn’t actually hit. And hit it does, again and again. The aforementioned griot is essentially a flawless dish — deeply flavorful, juicy and tender with charred, crispy edges. I consider myself something of a pork connoisseur, and I’d easily put the dish at the very top of the top tier, especially once you factor in the A+ accompaniments. There were excellent rice and peas, sweet and savory plantains, the bright and tangy slaw known as pikliz and a punchy, mustard-hued house-made scotch bonnet hot sauce so delicious you’ll want to drizzle it on everything (and then buy a bottle to bring home).\u003c/p>\n\u003cp>Plainly stated, the dish is a knockout. It’s easy to see why it’s the national dish in Haiti — the first thing they’ll serve you after you get off the plane.\u003c/p>\n\u003cfigure id=\"attachment_13936341\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936341\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/tchaka_ackee.jpg\" alt=\"Saltfish and ackee: a scramble of ackee fruit (which looks like scrambled eggs) served on a blue plate with white rice, plantains and pikliz.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saltfish and ackee, a classic Caribbean brunch staple. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For first-timers to the cuisine, Felix explains that all of the Caribbean islands use more or less the same ingredients and spices, but what sets Haitian cooking apart is the marination of the meats and the particulars of the cooking process — which, in Felix’s view, yields a particularly succulent take on jerk chicken and a lighter, more toothsome version of rice and peas.\u003c/p>\n\u003cp>“I’m not going to say the other islands don’t cook well,” he says. “But for sure, Haitian food is one of the best foods in the world.”\u003c/p>\n\u003cp>I wouldn’t even consider wading into the dangerous waters of adjudicating whether Haitian jerk chicken is better than the Jamaican version, or measuring how Haitian curry goat stacks up to its Bajan or Trinidadian counterparts. Suffice it to say that even though the griot ranks up there with the best things I’ve eaten this year, it might not have even been my favorite dish at T’chaka. That honor goes to the braised oxtails, a dish I’ll order anytime I see it on a menu, and this was as good as it gets — meaty beyond expectation, with all of the soft, gelatinous bits cooked to such a state of jiggly lusciousness that sucking on the bones was pure pleasure.\u003c/p>\n\u003cfigure id=\"attachment_13936342\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936342\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/tchaka_oxtails.jpg\" alt=\"A plate of Haitian-style braised oxtails, served with a mound of rice and peas, tostones and pikliz.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">T’chaka’s take on Caribbean braised oxtails is as good as it gets. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were also piping-hot fritters called akra, which imbued grated taro root with all the comforting qualities of a fast-food hash brown patty, but with no hint of grease. On the Sunday brunch menu, there was the Haitian version of saltfish and ackee, a fruit with the acidity of a tomato and the texture and appearance of scrambled eggs — delicious over plain white rice.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13910410,arts_13931303,arts_13931115']\u003c/span>All that and I haven’t even yet had a chance to try some of the more uniquely Haitian dishes on the menu — the crispy fried goat served on the bone, or the weekend-only t’chaka, the restaurant’s namesake dish, a soup made with beans, corn and salted pork. Felix chose the name to honor his mother, who passed away earlier this year. “My mom taught me pretty much everything,” he says. T’chaka was her favorite dish.\u003c/p>\n\u003cp>As delicious as the food at T’chaka is, Felix says his ambitions go even deeper than that. Every week, he says, it seems like there’s another negative news story about Haiti, and he wants his restaurant’s sun-dappled patio to be an antidote to all of that — a chance for diners in Oakland to get a taste of Haiti’s beautiful culture and amazing history of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-haitian-revolution-and-the-hole-in-french-high-school-history\">anti-colonial resistance\u003c/a>.\u003c/p>\n\u003cp>“I consider myself an ambassador for Haiti,” Felix says. “I want to prove to them that Haiti is one of the best countries in the world.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.tchaka.online/\">T’chaka\u003c/a> is open Wed. through Sat. for lunch and dinner (11 a.m.–3 p.m. and 5–9 p.m.) and Sun. for all-day brunch (11 a.m.–6 p.m.). It’s located at Swan’s Market, 901 Washington St. in Oakland.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"T’chaka brings soulful oxtails, griots and Caribbean spice to the old Miss Ollie’s location.","status":"publish","parent":0,"modified":1705003239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1154},"headData":{"title":"T'chaka Is Oakland’s First and Only Haitian Restaurant | KQED","description":"T’chaka brings soulful oxtails, griots and Caribbean spice to the old Miss Ollie’s location.","ogTitle":"Oakland’s First and Only Haitian Restaurant Is a Knockout","ogDescription":"","ogImgId":"","twTitle":"Oakland’s First and Only Haitian Restaurant Is a Knockout","twDescription":"","twImgId":"","socialTitle":"T'chaka Is Oakland’s First and Only Haitian Restaurant %%page%% %%sep%% KQED"},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13936332/tchaka-haitian-restaurant-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Frantz Felix was tired of how the only time Americans ever seemed to talk about Haiti was in connection to some humanitarian disaster: a massive earthquake or mind-boggling act of government malfeasance. He wanted to show another side to his country of birth — the richness of its culture, the deliciousness of its foodways.\u003c/p>\n\u003cp>Last month, Felix opened \u003ca href=\"https://www.tchaka.online/\">T’chaka\u003c/a>, Oakland’s first and only Haitian restaurant, in the former \u003ca href=\"https://www.kqed.org/arts/13910410/miss-ollies-oakland-closing\">Miss Ollie\u003c/a>’s location in Old Oakland. And it only took one bite into a single dish — the unspeakably succulent chunks of fried, citrus-marinated pork known as griot (aka griyo) — for me to fully embrace what appears to be the restaurant’s central thesis: that Haitian food is freaking amazing.\u003c/p>\n\u003cp>For Felix, the path toward opening one of the Bay Area’s most exciting new restaurants started when he was a seven-year-old learning how to cook in his mother’s kitchen in Haiti. For the first 10 years after he relocated to the Bay Area, Felix was the kind of enthusiastic home cook that friends and family were always encouraging to open a restaurant — until finally, in 2009, he started selling Haitian food on weekends on the local festival circuit. Eventually, he parlayed that business into a food truck called Caribbean Spices, and then in 2019, seven months before the COVID lockdown hit, he opened a \u003ca href=\"https://caribbeanspicessanrafael.com/\">restaurant in San Rafael by the same name\u003c/a>.\u003c/p>\n\u003cp>T’chaka, on the other hand, is Felix’s most ambitious project yet. One of the reasons the new restaurant’s arrival is so heartening is because of its specific location: T’chaka’s predecessor at this corner spot at Swan’s Market was Miss Ollie’s, \u003ca href=\"https://www.kqed.org/arts/13910410/miss-ollies-oakland-closing\">a beacon for Afro-Caribbean cooking\u003c/a> until it closed last year. For more than 10 years, Miss Ollie’s was a destination restaurant for Caribbean folks from all over the Bay Area, including Felix, who says he always appreciated the love that the chef, Sarah Kirnon, \u003ca href=\"https://www.splendidtable.org/story/2019/07/24/food-spirituality-and-healing-chef-sarah-kirnons-personal-connection-to-haiti\">showed for Haitian cuisine\u003c/a> in particular.\u003c/p>\n\u003cp>“She’s like a pioneer to us,” he says, noting how few Caribbean restaurants existed locally when Miss Ollie’s first opened 11 years ago. “I take it as an honor to be in that location.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a kind of poetry to the city’s only Haitian restaurant taking up that mantle, but it’d all be for naught if the food didn’t actually hit. And hit it does, again and again. The aforementioned griot is essentially a flawless dish — deeply flavorful, juicy and tender with charred, crispy edges. I consider myself something of a pork connoisseur, and I’d easily put the dish at the very top of the top tier, especially once you factor in the A+ accompaniments. There were excellent rice and peas, sweet and savory plantains, the bright and tangy slaw known as pikliz and a punchy, mustard-hued house-made scotch bonnet hot sauce so delicious you’ll want to drizzle it on everything (and then buy a bottle to bring home).\u003c/p>\n\u003cp>Plainly stated, the dish is a knockout. It’s easy to see why it’s the national dish in Haiti — the first thing they’ll serve you after you get off the plane.\u003c/p>\n\u003cfigure id=\"attachment_13936341\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936341\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/tchaka_ackee.jpg\" alt=\"Saltfish and ackee: a scramble of ackee fruit (which looks like scrambled eggs) served on a blue plate with white rice, plantains and pikliz.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_ackee-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saltfish and ackee, a classic Caribbean brunch staple. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For first-timers to the cuisine, Felix explains that all of the Caribbean islands use more or less the same ingredients and spices, but what sets Haitian cooking apart is the marination of the meats and the particulars of the cooking process — which, in Felix’s view, yields a particularly succulent take on jerk chicken and a lighter, more toothsome version of rice and peas.\u003c/p>\n\u003cp>“I’m not going to say the other islands don’t cook well,” he says. “But for sure, Haitian food is one of the best foods in the world.”\u003c/p>\n\u003cp>I wouldn’t even consider wading into the dangerous waters of adjudicating whether Haitian jerk chicken is better than the Jamaican version, or measuring how Haitian curry goat stacks up to its Bajan or Trinidadian counterparts. Suffice it to say that even though the griot ranks up there with the best things I’ve eaten this year, it might not have even been my favorite dish at T’chaka. That honor goes to the braised oxtails, a dish I’ll order anytime I see it on a menu, and this was as good as it gets — meaty beyond expectation, with all of the soft, gelatinous bits cooked to such a state of jiggly lusciousness that sucking on the bones was pure pleasure.\u003c/p>\n\u003cfigure id=\"attachment_13936342\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936342\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/tchaka_oxtails.jpg\" alt=\"A plate of Haitian-style braised oxtails, served with a mound of rice and peas, tostones and pikliz.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/tchaka_oxtails-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">T’chaka’s take on Caribbean braised oxtails is as good as it gets. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were also piping-hot fritters called akra, which imbued grated taro root with all the comforting qualities of a fast-food hash brown patty, but with no hint of grease. On the Sunday brunch menu, there was the Haitian version of saltfish and ackee, a fruit with the acidity of a tomato and the texture and appearance of scrambled eggs — delicious over plain white rice.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13910410,arts_13931303,arts_13931115","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>All that and I haven’t even yet had a chance to try some of the more uniquely Haitian dishes on the menu — the crispy fried goat served on the bone, or the weekend-only t’chaka, the restaurant’s namesake dish, a soup made with beans, corn and salted pork. Felix chose the name to honor his mother, who passed away earlier this year. “My mom taught me pretty much everything,” he says. T’chaka was her favorite dish.\u003c/p>\n\u003cp>As delicious as the food at T’chaka is, Felix says his ambitions go even deeper than that. Every week, he says, it seems like there’s another negative news story about Haiti, and he wants his restaurant’s sun-dappled patio to be an antidote to all of that — a chance for diners in Oakland to get a taste of Haiti’s beautiful culture and amazing history of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-haitian-revolution-and-the-hole-in-french-high-school-history\">anti-colonial resistance\u003c/a>.\u003c/p>\n\u003cp>“I consider myself an ambassador for Haiti,” Felix says. “I want to prove to them that Haiti is one of the best countries in the world.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\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>\u003ca href=\"https://www.tchaka.online/\">T’chaka\u003c/a> is open Wed. through Sat. for lunch and dinner (11 a.m.–3 p.m. and 5–9 p.m.) and Sun. for all-day brunch (11 a.m.–6 p.m.). It’s located at Swan’s Market, 901 Washington St. in Oakland.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13936332/tchaka-haitian-restaurant-oakland","authors":["11743"],"categories":["arts_1","arts_12276"],"tags":["arts_21619","arts_10278","arts_1297","arts_14354","arts_16934","arts_1143","arts_15755","arts_20105","arts_3595","arts_15752"],"featImg":"arts_13936339","label":"source_arts_13936332"},"arts_13903359":{"type":"posts","id":"arts_13903359","meta":{"index":"posts_1591205157","site":"arts","id":"13903359","score":null,"sort":[1631898007000]},"guestAuthors":[],"slug":"el-tucan-tijuana-tacos-quesabirria-san-rafael","title":"One of the East Bay’s Best Taquerias Is Coming to San Rafael","publishDate":1631898007,"format":"standard","headTitle":"One of the East Bay’s Best Taquerias Is Coming to San Rafael | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Marin County doesn’t exactly have a reputation for being one of the Bay Area’s premier taco destinations. (Some might even call certain stretches of the \u003c/span>\u003ca href=\"https://www.kqed.org/news/11307601/why-is-marin-county-so-white\">\u003cspan style=\"font-weight: 400\">wealthy, predominantly white\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> county a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/14/21515020/quesabirria-tacos-marin-county-richmond-san-rafael\">\u003cspan style=\"font-weight: 400\">taco \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">desert\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> of sorts.) But no longer: Later this year, \u003c/span>\u003ca href=\"http://www.tacoseltucan.com/\">\u003cspan style=\"font-weight: 400\">El Tucán\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, one of the East Bay’s very best taquerias, will open a new outpost on the San Rafael waterfront that’s larger and even more ambitious than its original Richmond location. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like the original El Tucán, tacos at the new spot—called El Tucán Tacos and Beer—will feature all the hallmarks of the Tijuana style: handmade tortillas, a dollop of guacamole on every taco and, most importantly, meats that have been grilled over fire. The idea is for customers at the new taqueria to be able to enjoy some of the \u003c/span>\u003ca href=\"https://twitter.com/theluketsai/status/1433962298717081605\">\u003cspan style=\"font-weight: 400\">tastiest carne asada in the Bay\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on the waterfront deck, cold beer or michelada in hand. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to co-owner Alfredo Padilla, El Tucán Tacos and Beer should open in December or January, in the space previously occupied by \u003c/span>\u003ca href=\"https://www.facebook.com/pier15RestaurantandBar/\">\u003cspan style=\"font-weight: 400\">Pier 15\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a San Rafael institution that closed in the early months of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When El Tucán \u003c/span>\u003ca href=\"https://sf.eater.com/2019/12/5/20994943/tacos-el-tucan-tijuana-carne-asada-quesatacos-richmond\">\u003cspan style=\"font-weight: 400\">first burst onto Richmond’s much-vaunted Mexican food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> two years ago, the taqueria’s biggest point of distinction was its focus on Tijuana-style tacos—a rarity in the Bay Area. It was, and remains, one of a very small number of taquerias in the East Bay that grills its meats over fire instead of just on a flat-top. Its quesatacos, whose tortillas are gilded with a thin layer of brown, crispy cheese, can go toe to toe with any taco in the Bay Area.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903361\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903361\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-scaled.jpg\" alt=\"Three tacos, topped with guacamole and crispy cheese, on a paper plate.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">El Tucán’s calling card is its Tijuana-style quesatacos. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant immediately drew long lines at all times of day and, according to Padilla, maintained its popularity even through the worst of the pandemic. “Being mostly a takeout restaurant helped us stay busy,” Padilla says.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When business did slow down during the very first month of shelter in place, that gave Padilla and his taqueros time to experiment with their menu a bit. For the first time, they started selling \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a>—the cheesy, red-tinged birria tacos that are the Bay Area taco scene’s most famous Tijuana import—along with other “red tacos” prepared in the same style. They also added a well-griddled version of a \u003ca href=\"https://twitter.com/theluketsai/status/1433962298717081605\">California burrito\u003c/a>, that deliciously fry-stuffed SoCal classic. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903363\" class=\"wp-caption alignleft\" style=\"max-width: 1536px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903363\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/IMG_0017.jpg\" alt='Exterior of a restaurant with \"El Tucán Tacos and Beer\" signage.' width=\"1536\" height=\"2304\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1365x2048.jpg 1365w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the former Pier 15 space in San Rafael’s Canal neighborhood. \u003ccite>(Tony Tamayo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All of those new additions will be on the menu at the San Rafael restaurant, which is a joint venture between Padilla, his brother Edgar and a third partner, Victor Ceja. The new El Tucán is located in San Rafael’s Canal neighborhood, in what Padilla acknowledges is a bit of a weird location, “literally in the middle of an industrial area” surrounded by car dealerships. It’s one of the only restaurants that he’s aware of in the immediate vicinity. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the neighborhood also has its share of perks. The Canal neighborhood is the heart of Marin County’s working class Latino and Mexican American community, much of which lives in the sprawl of apartment complexes just a few blocks away from the restaurant. There is, in this part of San Rafael, a built-in audience for superlative tacos.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, Padilla is excited about the space itself, which at 2,000 square feet is much larger than the Richmond location. This will be Padilla’s first sit-down restaurant, with indoor seating available in the bar area and dining room, with an additional 40 seats out back on the deck facing the water. Along the side of the building, there will be a little taco window for customers who want to grab their food to go. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13899700,arts_13896221,arts_13895488']The larger space will give Padilla the chance to flesh out the menu a bit. Most excitingly, there will be Baja-style fried fish and fried shrimp tacos—another iconic category of Baja California foods that’s rarely done well here in the Bay. Unlike the Richmond taqueria, the new restaurant has a liquor license and plans to offer a dozen beers on tap, so it’ll also add some bar bites to the menu, such as chicken wings served with housemade salsa—like Buffalo wings with a Mexican twist, Padilla says. \u003c/span>\u003cspan style=\"font-weight: 400\">The restaurant will also serve five kinds of margaritas and five different micheladas, with both cocktails available as a flight.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Padilla, part of the reason he felt confident about the San Rafael expansion is that he often gets customers who drive across the bridge to Richmond from the North Bay just to eat at El Tucán—because of the lack of “good, authentic tacos” in the area, they tell him. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I think people are going to like the style that we have,” Padilla says.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">El Tucán Tacos and Beer will open in December or January at 15 Harbor Street in San Rafael. Check El Tucán’s \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/tacoseltucan/\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> page for updates.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"El Tucán brings Tijuana-style flame-grilled meats and michelada flights to a historic waterfront spot.","status":"publish","parent":0,"modified":1705007731,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":916},"headData":{"title":"One of the East Bay’s Best Taquerias Is Coming to San Rafael | KQED","description":"El Tucán brings Tijuana-style flame-grilled meats and michelada flights to a historic waterfront spot.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Food","sourceUrl":"/food/","sticky":false,"templateType":"standard","featuredImageType":"standard","path":"/arts/13903359/el-tucan-tijuana-tacos-quesabirria-san-rafael","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Marin County doesn’t exactly have a reputation for being one of the Bay Area’s premier taco destinations. (Some might even call certain stretches of the \u003c/span>\u003ca href=\"https://www.kqed.org/news/11307601/why-is-marin-county-so-white\">\u003cspan style=\"font-weight: 400\">wealthy, predominantly white\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> county a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/14/21515020/quesabirria-tacos-marin-county-richmond-san-rafael\">\u003cspan style=\"font-weight: 400\">taco \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">desert\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> of sorts.) But no longer: Later this year, \u003c/span>\u003ca href=\"http://www.tacoseltucan.com/\">\u003cspan style=\"font-weight: 400\">El Tucán\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, one of the East Bay’s very best taquerias, will open a new outpost on the San Rafael waterfront that’s larger and even more ambitious than its original Richmond location. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like the original El Tucán, tacos at the new spot—called El Tucán Tacos and Beer—will feature all the hallmarks of the Tijuana style: handmade tortillas, a dollop of guacamole on every taco and, most importantly, meats that have been grilled over fire. The idea is for customers at the new taqueria to be able to enjoy some of the \u003c/span>\u003ca href=\"https://twitter.com/theluketsai/status/1433962298717081605\">\u003cspan style=\"font-weight: 400\">tastiest carne asada in the Bay\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on the waterfront deck, cold beer or michelada in hand. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to co-owner Alfredo Padilla, El Tucán Tacos and Beer should open in December or January, in the space previously occupied by \u003c/span>\u003ca href=\"https://www.facebook.com/pier15RestaurantandBar/\">\u003cspan style=\"font-weight: 400\">Pier 15\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a San Rafael institution that closed in the early months of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When El Tucán \u003c/span>\u003ca href=\"https://sf.eater.com/2019/12/5/20994943/tacos-el-tucan-tijuana-carne-asada-quesatacos-richmond\">\u003cspan style=\"font-weight: 400\">first burst onto Richmond’s much-vaunted Mexican food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> two years ago, the taqueria’s biggest point of distinction was its focus on Tijuana-style tacos—a rarity in the Bay Area. It was, and remains, one of a very small number of taquerias in the East Bay that grills its meats over fire instead of just on a flat-top. Its quesatacos, whose tortillas are gilded with a thin layer of brown, crispy cheese, can go toe to toe with any taco in the Bay Area.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903361\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903361\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-scaled.jpg\" alt=\"Three tacos, topped with guacamole and crispy cheese, on a paper plate.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">El Tucán’s calling card is its Tijuana-style quesatacos. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant immediately drew long lines at all times of day and, according to Padilla, maintained its popularity even through the worst of the pandemic. “Being mostly a takeout restaurant helped us stay busy,” Padilla says.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When business did slow down during the very first month of shelter in place, that gave Padilla and his taqueros time to experiment with their menu a bit. For the first time, they started selling \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a>—the cheesy, red-tinged birria tacos that are the Bay Area taco scene’s most famous Tijuana import—along with other “red tacos” prepared in the same style. They also added a well-griddled version of a \u003ca href=\"https://twitter.com/theluketsai/status/1433962298717081605\">California burrito\u003c/a>, that deliciously fry-stuffed SoCal classic. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903363\" class=\"wp-caption alignleft\" style=\"max-width: 1536px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903363\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/IMG_0017.jpg\" alt='Exterior of a restaurant with \"El Tucán Tacos and Beer\" signage.' width=\"1536\" height=\"2304\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1365x2048.jpg 1365w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the former Pier 15 space in San Rafael’s Canal neighborhood. \u003ccite>(Tony Tamayo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All of those new additions will be on the menu at the San Rafael restaurant, which is a joint venture between Padilla, his brother Edgar and a third partner, Victor Ceja. The new El Tucán is located in San Rafael’s Canal neighborhood, in what Padilla acknowledges is a bit of a weird location, “literally in the middle of an industrial area” surrounded by car dealerships. It’s one of the only restaurants that he’s aware of in the immediate vicinity. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the neighborhood also has its share of perks. The Canal neighborhood is the heart of Marin County’s working class Latino and Mexican American community, much of which lives in the sprawl of apartment complexes just a few blocks away from the restaurant. There is, in this part of San Rafael, a built-in audience for superlative tacos.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, Padilla is excited about the space itself, which at 2,000 square feet is much larger than the Richmond location. This will be Padilla’s first sit-down restaurant, with indoor seating available in the bar area and dining room, with an additional 40 seats out back on the deck facing the water. Along the side of the building, there will be a little taco window for customers who want to grab their food to go. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13899700,arts_13896221,arts_13895488","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The larger space will give Padilla the chance to flesh out the menu a bit. Most excitingly, there will be Baja-style fried fish and fried shrimp tacos—another iconic category of Baja California foods that’s rarely done well here in the Bay. Unlike the Richmond taqueria, the new restaurant has a liquor license and plans to offer a dozen beers on tap, so it’ll also add some bar bites to the menu, such as chicken wings served with housemade salsa—like Buffalo wings with a Mexican twist, Padilla says. \u003c/span>\u003cspan style=\"font-weight: 400\">The restaurant will also serve five kinds of margaritas and five different micheladas, with both cocktails available as a flight.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Padilla, part of the reason he felt confident about the San Rafael expansion is that he often gets customers who drive across the bridge to Richmond from the North Bay just to eat at El Tucán—because of the lack of “good, authentic tacos” in the area, they tell him. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I think people are going to like the style that we have,” Padilla says.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">El Tucán Tacos and Beer will open in December or January at 15 Harbor Street in San Rafael. Check El Tucán’s \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/tacoseltucan/\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> page for updates.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13903359/el-tucan-tijuana-tacos-quesabirria-san-rafael","authors":["11743"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_11661","arts_14062","arts_2479","arts_3595","arts_14984"],"featImg":"arts_13903360","label":"source_arts_13903359"},"arts_13894844":{"type":"posts","id":"arts_13894844","meta":{"index":"posts_1591205157","site":"arts","id":"13894844","score":null,"sort":[1617145632000]},"guestAuthors":[],"slug":"mensho-tokyo-ramen-sf-tenderloin-reopening-menya-shono-san-rafael","title":"One of SF’s Most Popular Ramen Shops Reopens After an Eight-Month Hiatus","publishDate":1617145632,"format":"standard","headTitle":"One of SF’s Most Popular Ramen Shops Reopens After an Eight-Month Hiatus | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Back in the before times, prior to the pandemic, \u003c/span>\u003ca href=\"https://www.mensho.tokyo/\">\u003cspan style=\"font-weight: 400\">Mensho Tokyo\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> was best known for having some of the longest lines in San Francisco, and for good reason: It was a legit ramen shop from a legit ramen master, Tomoharu Shono, who’d already made a name for himself in Tokyo. Its signature dish was probably the richest—and, arguably, the most delicious—tori paitan style ramen in the Bay Area, featuring a creamy-white, chicken-based broth so thick with fat and collagen that it almost drank more like a gravy than a soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the past eight months, however, Mensho Tokyo has been fully closed, with its windows boarded up. Until this past weekend, that is, when the Tenderloin restaurant \u003c/span>\u003ca href=\"https://www.instagram.com/p/CMsKTf2g_Hv/\">\u003cspan style=\"font-weight: 400\">quietly reopened\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as a “secret temporary pop-up” called “Ura Mensho,” serving just 30 bowls of ramen a night to start out. For the time being, it’s seating dine-in customers only, Wednesday through Sunday from 5–9 p.m.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Shono, who flew in from Japan a few weeks ago to gear up for the reopening, doesn’t plan on stopping there. Within the next month, he’ll also open the \u003c/span>\u003ca href=\"https://www.facebook.com/menyashonosr/posts/118359730070501\">\u003cspan style=\"font-weight: 400\">first U.S. outpost of Menya Shono\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, his flagship ramen restaurant in Tokyo, in San Rafael—the company’s first North Bay offshoot. Then, as early as this summer, its \u003c/span>\u003ca href=\"https://sf.eater.com/2019/12/16/21024778/mid-market-food-hall-twitter-building-mensho-tokyo-hot-bird\">\u003cspan style=\"font-weight: 400\">long-awaited kiosk in the new Twitter building food hall\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at 1355 Market Street is expected to open.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894853\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13894853\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/mensho_line-800x600.jpg\" alt=\"Chef and co-owner Tomoharu Shono (right) talks to customers waiting in line to eat at Mensho Tokyo.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef and co-owner Tomoharu Shono (right) talks to customers lined up to eat at his newly reopened restaurant \u003ccite>(Abram Plaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Co-owner Abram Plaut, a longtime \u003c/span>\u003ca href=\"https://www.vice.com/en/article/ype4x7/how-two-us-noodle-fiends-infiltrated-the-inner-circle-of-tokyo-ramen\">\u003cspan style=\"font-weight: 400\">Tokyo-based ramen critic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (and Bay Area native) who partnered with Shono to open the SF outpost of Mensho Tokyo in 2016, says part of the reason they decided not to stay open through the pandemic was because the restaurant’s manager at the time had to return to Japan due to a family emergency. But the broader issue, Plaut says, is that ramen just isn’t a dish that’s very conducive to takeout. Yes, you can pack the soup separately from the toppings and noodles, but a proper bowl of ramen is such a precise orchestration of multiple components—the soup, tare (concentrated sauce), noodles, toppings, and fat—all of which need to be served at just the right temperature. “If you even let a bowl of ramen sit for 10 minutes, the noodles start to become soggy and soft; the fat starts to solidify and separate from the soup,” Plaut says. “It’s like you lose that magic.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a result, during the brief one- or two-month period when Mensho did offer takeout ramen kits, they came with so many different components for customers to reheat that it was almost like they were cooking the meal themselves. But while Mensho Tokyo won’t do takeout in its initial batch of offerings, Plaut says Shono has spent the better part of the past year working on developing more takeout- and delivery-friendly ramen, which the restaurant will unveil in the coming weeks. In part, that means experimenting with different kinds of noodles that better retain their texture.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It would be easy to put the same ramen we serve at the store in paper containers and hand it over to customers, but we don’t do that,” Shono said in an email, via a translator. “Our mission is to keep the quality high and spread genuine ramen, thus we are developing noodles that can maintain their deliciousness over longer periods of time.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894854\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13894854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/mensho_mazesoba-800x474.jpg\" alt=\"The different ingredients that go into Mensho Tokyo's vegan mazusoba (soupless ramen) arranged in the bowl before mixing.\" width=\"800\" height=\"474\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-800x474.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-1020x605.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-160x95.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-768x455.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-1536x910.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vegan mazesoba, or soupless ramen, features fried enoki mushroom “chashu.”\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ura,” in Japanese, refers to something that’s secret or on the “reverse side,” Plaut says, noting that the advantage of reopening with the new “Ura Mensho” brand name for now is that it gives the restaurant license to experiment with new dishes. In part, that’s meant the addition of a number of new vegan options, including a vegan tantanmen and a vegan mazesoba—or soupless ramen—that features a take on “chashu” that’s made with the thickly sliced base of a stalk of enoki mushrooms. Even the classic tori paitan ramen has been tweaked.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The reopening has not come without its share of challenges. Every day, Plaut says, DoorDash drivers have arrived during lunchtime to pick up orders from a now-nonexistent menu that only ran for a month near the start of the pandemic—even though Mensho Tokyo never asked to reactivate its DoorDash account, and despite the restaurant having otherwise been a dine-in and dinner-only restaurant for the entirety of its existence. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even accounting for the necessary social distancing measures, which will cap the restaurant’s indoor capacity at 15 diners, Plaut says the idea is to stay true to Mensho Tokyo’s original mission, which was to create a ramen experience that was as close as possible to what you’d find in Japan. In part, that means no preordering and no reservations—and yes, the long lines that come with that approach. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant has also applied for permission to add outdoor seating, and while Plaut says they aren’t sure yet if they’ll go ahead with the plan, Shono has been tinkering with the idea of setting up an outside \u003c/span>\u003ca href=\"https://worldarchitecture.org/architecture-news/epccg/in-japan-yatai-foodcart-is-enjoying-its-revival.html\">\u003cspan style=\"font-weight: 400\">Japanese-style yatai, or street cart\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, to serve ramen the way it was traditionally served in its earliest days in Japan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, Mensho Tokyo is gearing up for a significant Bay Area expansion. The opening of its long-awaited Twitter building location is dependent on when the food hall itself is ready to open, but Plaut says that it should happen sometime this year—perhaps as early as June. And Menya Shono, the first U.S. franchise location for Shono’s flagship restaurant in Tokyo, should be ready to open at 908 4th Street in downtown San Rafael in the next three weeks. Instead of the tori paitan style, the focus at the new restaurant will be on soups made with pork bones, with prices a little bit more affordable than they are at Mensho Tokyo.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Mensho Tokyo is located at 672 Geary Street in San Francisco. Its current hours are Wednesday through Sunday, 5–9 p.m., indoor dine-in service only. For current updates, follow chef Tomoharu Shono on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/menya_shono/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Mensho Tokyo's owners are also gearing up to open a new location in San Rafael, as well as an outpost in the new Twitter building food hall.","status":"publish","parent":0,"modified":1705019254,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1118},"headData":{"title":"Mensho Tokyo Brings Its Wildly Popular Ramen Back to SF After an Eight-Month Hiatus | KQED","description":"Mensho Tokyo's owners are also gearing up to open a new location in San Rafael, as well as an outpost in the new Twitter building food hall.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialTitle":"Mensho Tokyo Brings Its Wildly Popular Ramen Back to SF After an Eight-Month Hiatus %%page%% %%sep%% KQED"},"source":"Food","sourceUrl":"https://www.kqed.org/arts/category/food","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13894844/mensho-tokyo-ramen-sf-tenderloin-reopening-menya-shono-san-rafael","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Back in the before times, prior to the pandemic, \u003c/span>\u003ca href=\"https://www.mensho.tokyo/\">\u003cspan style=\"font-weight: 400\">Mensho Tokyo\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> was best known for having some of the longest lines in San Francisco, and for good reason: It was a legit ramen shop from a legit ramen master, Tomoharu Shono, who’d already made a name for himself in Tokyo. Its signature dish was probably the richest—and, arguably, the most delicious—tori paitan style ramen in the Bay Area, featuring a creamy-white, chicken-based broth so thick with fat and collagen that it almost drank more like a gravy than a soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the past eight months, however, Mensho Tokyo has been fully closed, with its windows boarded up. Until this past weekend, that is, when the Tenderloin restaurant \u003c/span>\u003ca href=\"https://www.instagram.com/p/CMsKTf2g_Hv/\">\u003cspan style=\"font-weight: 400\">quietly reopened\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as a “secret temporary pop-up” called “Ura Mensho,” serving just 30 bowls of ramen a night to start out. For the time being, it’s seating dine-in customers only, Wednesday through Sunday from 5–9 p.m.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Shono, who flew in from Japan a few weeks ago to gear up for the reopening, doesn’t plan on stopping there. Within the next month, he’ll also open the \u003c/span>\u003ca href=\"https://www.facebook.com/menyashonosr/posts/118359730070501\">\u003cspan style=\"font-weight: 400\">first U.S. outpost of Menya Shono\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, his flagship ramen restaurant in Tokyo, in San Rafael—the company’s first North Bay offshoot. Then, as early as this summer, its \u003c/span>\u003ca href=\"https://sf.eater.com/2019/12/16/21024778/mid-market-food-hall-twitter-building-mensho-tokyo-hot-bird\">\u003cspan style=\"font-weight: 400\">long-awaited kiosk in the new Twitter building food hall\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at 1355 Market Street is expected to open.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894853\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13894853\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/mensho_line-800x600.jpg\" alt=\"Chef and co-owner Tomoharu Shono (right) talks to customers waiting in line to eat at Mensho Tokyo.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_line.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef and co-owner Tomoharu Shono (right) talks to customers lined up to eat at his newly reopened restaurant \u003ccite>(Abram Plaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Co-owner Abram Plaut, a longtime \u003c/span>\u003ca href=\"https://www.vice.com/en/article/ype4x7/how-two-us-noodle-fiends-infiltrated-the-inner-circle-of-tokyo-ramen\">\u003cspan style=\"font-weight: 400\">Tokyo-based ramen critic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (and Bay Area native) who partnered with Shono to open the SF outpost of Mensho Tokyo in 2016, says part of the reason they decided not to stay open through the pandemic was because the restaurant’s manager at the time had to return to Japan due to a family emergency. But the broader issue, Plaut says, is that ramen just isn’t a dish that’s very conducive to takeout. Yes, you can pack the soup separately from the toppings and noodles, but a proper bowl of ramen is such a precise orchestration of multiple components—the soup, tare (concentrated sauce), noodles, toppings, and fat—all of which need to be served at just the right temperature. “If you even let a bowl of ramen sit for 10 minutes, the noodles start to become soggy and soft; the fat starts to solidify and separate from the soup,” Plaut says. “It’s like you lose that magic.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a result, during the brief one- or two-month period when Mensho did offer takeout ramen kits, they came with so many different components for customers to reheat that it was almost like they were cooking the meal themselves. But while Mensho Tokyo won’t do takeout in its initial batch of offerings, Plaut says Shono has spent the better part of the past year working on developing more takeout- and delivery-friendly ramen, which the restaurant will unveil in the coming weeks. In part, that means experimenting with different kinds of noodles that better retain their texture.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It would be easy to put the same ramen we serve at the store in paper containers and hand it over to customers, but we don’t do that,” Shono said in an email, via a translator. “Our mission is to keep the quality high and spread genuine ramen, thus we are developing noodles that can maintain their deliciousness over longer periods of time.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894854\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13894854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/mensho_mazesoba-800x474.jpg\" alt=\"The different ingredients that go into Mensho Tokyo's vegan mazusoba (soupless ramen) arranged in the bowl before mixing.\" width=\"800\" height=\"474\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-800x474.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-1020x605.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-160x95.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-768x455.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba-1536x910.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/mensho_mazesoba.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vegan mazesoba, or soupless ramen, features fried enoki mushroom “chashu.”\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ura,” in Japanese, refers to something that’s secret or on the “reverse side,” Plaut says, noting that the advantage of reopening with the new “Ura Mensho” brand name for now is that it gives the restaurant license to experiment with new dishes. In part, that’s meant the addition of a number of new vegan options, including a vegan tantanmen and a vegan mazesoba—or soupless ramen—that features a take on “chashu” that’s made with the thickly sliced base of a stalk of enoki mushrooms. Even the classic tori paitan ramen has been tweaked.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The reopening has not come without its share of challenges. Every day, Plaut says, DoorDash drivers have arrived during lunchtime to pick up orders from a now-nonexistent menu that only ran for a month near the start of the pandemic—even though Mensho Tokyo never asked to reactivate its DoorDash account, and despite the restaurant having otherwise been a dine-in and dinner-only restaurant for the entirety of its existence. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even accounting for the necessary social distancing measures, which will cap the restaurant’s indoor capacity at 15 diners, Plaut says the idea is to stay true to Mensho Tokyo’s original mission, which was to create a ramen experience that was as close as possible to what you’d find in Japan. In part, that means no preordering and no reservations—and yes, the long lines that come with that approach. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant has also applied for permission to add outdoor seating, and while Plaut says they aren’t sure yet if they’ll go ahead with the plan, Shono has been tinkering with the idea of setting up an outside \u003c/span>\u003ca href=\"https://worldarchitecture.org/architecture-news/epccg/in-japan-yatai-foodcart-is-enjoying-its-revival.html\">\u003cspan style=\"font-weight: 400\">Japanese-style yatai, or street cart\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, to serve ramen the way it was traditionally served in its earliest days in Japan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, Mensho Tokyo is gearing up for a significant Bay Area expansion. The opening of its long-awaited Twitter building location is dependent on when the food hall itself is ready to open, but Plaut says that it should happen sometime this year—perhaps as early as June. And Menya Shono, the first U.S. franchise location for Shono’s flagship restaurant in Tokyo, should be ready to open at 908 4th Street in downtown San Rafael in the next three weeks. Instead of the tori paitan style, the focus at the new restaurant will be on soups made with pork bones, with prices a little bit more affordable than they are at Mensho Tokyo.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\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>\u003ci>\u003cspan style=\"font-weight: 400\">Mensho Tokyo is located at 672 Geary Street in San Francisco. Its current hours are Wednesday through Sunday, 5–9 p.m., indoor dine-in service only. For current updates, follow chef Tomoharu Shono on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/menya_shono/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13894844/mensho-tokyo-ramen-sf-tenderloin-reopening-menya-shono-san-rafael","authors":["11743"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_21732","arts_13915","arts_3595","arts_1020"],"featImg":"arts_13894852","label":"source_arts_13894844"},"arts_13888641":{"type":"posts","id":"arts_13888641","meta":{"index":"posts_1591205157","site":"arts","id":"13888641","score":null,"sort":[1604090701000]},"guestAuthors":[],"slug":"san-rafaels-museum-of-international-propaganda-reopens-just-in-time","title":"San Rafael’s Museum of International Propaganda Reopens Just in Time","publishDate":1604090701,"format":"standard","headTitle":"San Rafael’s Museum of International Propaganda Reopens Just in Time | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>On the top shelf of a display case, there’s an Adolf Hitler pincushion. Hanging from the ceiling nearby, a handmade photo mobile includes images of Hungary’s last communist leader, János Kádár, and the despotic president who ruled Turkmenistan following its independence from the Soviet Union, Saparmurat Niyazov.\u003c/p>\n\u003cp>On one wall is a massive Gejza Salay Socialist Realism painting depicting a Red Army soldier liberating children from German troops. Its previous home was Tom Areton’s Bratislava high school.\u003c/p>\n\u003cp>These jarring pieces of history are part of a larger, deeply informative whole at the \u003ca href=\"https://museumofpropaganda.org/\" rel=\"noopener noreferrer\" target=\"_blank\">Museum of International Propaganda\u003c/a> in San Rafael. Founded in 2016—and recently reopened to the public after closing for half the year due to the coronavirus pandemic—the small, impactful, free museum was established by Tom and his wife and partner of 50 years, Lilka.\u003c/p>\n\u003cfigure id=\"attachment_13888648\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/10/HitlerPincushion_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13888648\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">An Adolph Hitler pincushion at the Museum of International Propaganda. \u003ccite>(Britta Shoot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While its focus feels timely in an era of rising authoritarianism, curating the museum spanned several decades and trips to more than 80 countries. The MIP is built on the couple’s private collection, which was kept in their family room until Lilka had the idea to share their remarkable trove with the public.\u003c/p>\n\u003cp>After meeting in New York City, the Aretons married and moved to Northern California in 1970. In 1980, they founded \u003ca href=\"https://chinet.org/\" rel=\"noopener noreferrer\" target=\"_blank\">Cultural Homestay International\u003c/a>. The education nonprofit specializes in student and cultural exchanges and has enabled them to travel extensively throughout their life together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In what may be the final weeks of the Trump administration, many in the Bay Area still struggle to understand the 45th president’s continued popularity in other regions of the country. Arguably, a lot of it comes down to propaganda, emotional manipulation that is most effective when people’s lives feel untenable. A tour through the information-packed exhibits at the MIP illustrates how government-backed advertising and state-managed media can cultivate and disseminate further feelings of distrust.\u003c/p>\n\u003cfigure id=\"attachment_13888645\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/10/America_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13888645\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A display at the museum with Tom Areton’s wall text. \u003ccite>(Britta Shoot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Concise, powerful displays introduce visitors to the function of propaganda, whether that’s the glorification of the nation through images of exaggerated prosperity and happiness, or the vilification of religious and ethnic minorities or other political groups. Without ever endorsing a point of view or editorializing, the museum displays are tightly focused on visual, political propaganda of the past century—nothing related to religion or elections.\u003c/p>\n\u003cp>Tom’s clever descriptions burnish and offset the bizarre, sometimes harrowing imagery. Agitprop posters are interspersed with large glossy prints of the Aretons’ own photographs of monuments to fascist leaders. Physical objects include menacing stone busts of Soviet dictator Joseph Stalin alongside one of the wristwatches given to soldiers stationed at Tiananmen Square.\u003c/p>\n\u003cp>While some of the MIP’s posters are obvious spin, other pieces demonstrate the subtleties of political persuasion. The painting of Lenin that hangs over the front desk depicts a burly, broad-shouldered Bolshevik; in reality, Lenin was a short, relatively slight man. A pro-suffrage poster from the United Kingdom argues convincingly—and correctly—that enshrining women’s right to vote is a constructive, noble cause.\u003c/p>\n\u003cfigure id=\"attachment_13888649\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/10/WomensVote_1200.jpg\" alt=\"\" width=\"1200\" height=\"826\" class=\"size-full wp-image-13888649\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200-800x551.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200-768x529.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A piece of pro-women’s suffrage material from the Museum of International Propaganda. \u003ccite>(Britta Shoot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects of political propaganda loom large in the Aretons’ personal histories. Tom’s mother lived under Nazi rule in Germany, and Tom grew up in socialist Czechoslovakia. He came to the United States in October 1968, two months after the Warsaw Pact invasion of his home country.\u003c/p>\n\u003cp>Lilka was raised in a Marxist-leaning home in staunchly Republican New Jersey. Before attending college, she traveled around Europe, eventually finding a friend to share the driving from Helsinki to Moscow via Leningrad. In the summer of 1960, she spent her 20th birthday in the Soviet Union, observing a tense season for U.S.-Soviet relations: American pilot Francis Gary Powers’ U-2 spy plane had just been shot down.\u003c/p>\n\u003cp>Collecting propaganda is a complicated endeavor in preserving ephemeral material culture that is often actively destroyed when a despised ruler is deposed. That’s why even the persistent Aretons have only a single, rare poster of Romania’s genocidal communist dictator Nicolae Ceaușescu, who was ousted (and executed) in 1989.\u003c/p>\n\u003cp>Nazi memorabilia can also be challenging to source, and some donors don’t want acknowledgement. One recent afternoon, the museum’s docent-curator Claudette Masters arrived to find a brass ashtray holder with a swastika base sitting outside the front door.\u003c/p>\n\u003cfigure id=\"attachment_13888647\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/10/Exterior_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13888647\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A view of the Museum of International Propaganda from Court Street in San Rafael. \u003ccite>(Britta Shoot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Masters was integral in staging the museum’s latest temporary exhibition. The late Bay Area World War II veteran Robert Bru was a Jewish American who was held as a prisoner of war. When his German captors gave him copies of the Nazi tabloid, \u003cem>Der Stürmer\u003c/em>, he was astonished by the anti-Semitic cartoons and saved copies for decades. Last year, at age 99, he donated his collection to the museum. “Learning his story lifted history right off the page,” Masters says.\u003c/p>\n\u003cp>COVID-19 has paused one of the Aretons’ favorite aspects of running their self-funded gallery: welcoming groups from schools and senior centers. A gifted speaker, Tom has been giving virtual talks to community organizations and recording videos about his favorite museum pieces to lure guests back. When indoor gatherings are safe again, the couple looks forward to resuming their Wednesday movie nights. They regularly screen hard-to-find documentaries, and Tom pours his award-winning wine, made from vineyard grapes grown near their San Anselmo home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Seeking to make meaning of current political rhetoric in the halls of historic propaganda doesn’t mean being forced to look at modern memorabilia. There is one small table of contemporary materials: Ronald and Nancy Reagan slippers, a laughing Hillary Clinton statuette, a talking Donald Trump pen. The Aretons note this is intentional; their focus is on events and leaders further in our rearview. There is certainly space for that table’s collection to grow, but first, we have so many historical lessons to continue revisiting. As Lilka says, “It’s a long century.”\u003c/p>\n\n","blocks":[],"excerpt":"The free, four-year-old museum showcases a century’s worth of state-sponsored disinformation.","status":"publish","parent":0,"modified":1705019910,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1082},"headData":{"title":"San Rafael’s Museum of International Propaganda Reopens Just in Time | KQED","description":"The free, four-year-old museum showcases a century’s worth of state-sponsored disinformation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"sticky":false,"templateType":"standard","featuredImageType":"standard","path":"/arts/13888641/san-rafaels-museum-of-international-propaganda-reopens-just-in-time","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On the top shelf of a display case, there’s an Adolf Hitler pincushion. Hanging from the ceiling nearby, a handmade photo mobile includes images of Hungary’s last communist leader, János Kádár, and the despotic president who ruled Turkmenistan following its independence from the Soviet Union, Saparmurat Niyazov.\u003c/p>\n\u003cp>On one wall is a massive Gejza Salay Socialist Realism painting depicting a Red Army soldier liberating children from German troops. Its previous home was Tom Areton’s Bratislava high school.\u003c/p>\n\u003cp>These jarring pieces of history are part of a larger, deeply informative whole at the \u003ca href=\"https://museumofpropaganda.org/\" rel=\"noopener noreferrer\" target=\"_blank\">Museum of International Propaganda\u003c/a> in San Rafael. Founded in 2016—and recently reopened to the public after closing for half the year due to the coronavirus pandemic—the small, impactful, free museum was established by Tom and his wife and partner of 50 years, Lilka.\u003c/p>\n\u003cfigure id=\"attachment_13888648\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/10/HitlerPincushion_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13888648\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/HitlerPincushion_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">An Adolph Hitler pincushion at the Museum of International Propaganda. \u003ccite>(Britta Shoot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While its focus feels timely in an era of rising authoritarianism, curating the museum spanned several decades and trips to more than 80 countries. The MIP is built on the couple’s private collection, which was kept in their family room until Lilka had the idea to share their remarkable trove with the public.\u003c/p>\n\u003cp>After meeting in New York City, the Aretons married and moved to Northern California in 1970. In 1980, they founded \u003ca href=\"https://chinet.org/\" rel=\"noopener noreferrer\" target=\"_blank\">Cultural Homestay International\u003c/a>. The education nonprofit specializes in student and cultural exchanges and has enabled them to travel extensively throughout their life together.\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>In what may be the final weeks of the Trump administration, many in the Bay Area still struggle to understand the 45th president’s continued popularity in other regions of the country. Arguably, a lot of it comes down to propaganda, emotional manipulation that is most effective when people’s lives feel untenable. A tour through the information-packed exhibits at the MIP illustrates how government-backed advertising and state-managed media can cultivate and disseminate further feelings of distrust.\u003c/p>\n\u003cfigure id=\"attachment_13888645\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/10/America_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13888645\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/America_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A display at the museum with Tom Areton’s wall text. \u003ccite>(Britta Shoot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Concise, powerful displays introduce visitors to the function of propaganda, whether that’s the glorification of the nation through images of exaggerated prosperity and happiness, or the vilification of religious and ethnic minorities or other political groups. Without ever endorsing a point of view or editorializing, the museum displays are tightly focused on visual, political propaganda of the past century—nothing related to religion or elections.\u003c/p>\n\u003cp>Tom’s clever descriptions burnish and offset the bizarre, sometimes harrowing imagery. Agitprop posters are interspersed with large glossy prints of the Aretons’ own photographs of monuments to fascist leaders. Physical objects include menacing stone busts of Soviet dictator Joseph Stalin alongside one of the wristwatches given to soldiers stationed at Tiananmen Square.\u003c/p>\n\u003cp>While some of the MIP’s posters are obvious spin, other pieces demonstrate the subtleties of political persuasion. The painting of Lenin that hangs over the front desk depicts a burly, broad-shouldered Bolshevik; in reality, Lenin was a short, relatively slight man. A pro-suffrage poster from the United Kingdom argues convincingly—and correctly—that enshrining women’s right to vote is a constructive, noble cause.\u003c/p>\n\u003cfigure id=\"attachment_13888649\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/10/WomensVote_1200.jpg\" alt=\"\" width=\"1200\" height=\"826\" class=\"size-full wp-image-13888649\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200-800x551.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/WomensVote_1200-768x529.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A piece of pro-women’s suffrage material from the Museum of International Propaganda. \u003ccite>(Britta Shoot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects of political propaganda loom large in the Aretons’ personal histories. Tom’s mother lived under Nazi rule in Germany, and Tom grew up in socialist Czechoslovakia. He came to the United States in October 1968, two months after the Warsaw Pact invasion of his home country.\u003c/p>\n\u003cp>Lilka was raised in a Marxist-leaning home in staunchly Republican New Jersey. Before attending college, she traveled around Europe, eventually finding a friend to share the driving from Helsinki to Moscow via Leningrad. In the summer of 1960, she spent her 20th birthday in the Soviet Union, observing a tense season for U.S.-Soviet relations: American pilot Francis Gary Powers’ U-2 spy plane had just been shot down.\u003c/p>\n\u003cp>Collecting propaganda is a complicated endeavor in preserving ephemeral material culture that is often actively destroyed when a despised ruler is deposed. That’s why even the persistent Aretons have only a single, rare poster of Romania’s genocidal communist dictator Nicolae Ceaușescu, who was ousted (and executed) in 1989.\u003c/p>\n\u003cp>Nazi memorabilia can also be challenging to source, and some donors don’t want acknowledgement. One recent afternoon, the museum’s docent-curator Claudette Masters arrived to find a brass ashtray holder with a swastika base sitting outside the front door.\u003c/p>\n\u003cfigure id=\"attachment_13888647\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/10/Exterior_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13888647\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/10/Exterior_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A view of the Museum of International Propaganda from Court Street in San Rafael. \u003ccite>(Britta Shoot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Masters was integral in staging the museum’s latest temporary exhibition. The late Bay Area World War II veteran Robert Bru was a Jewish American who was held as a prisoner of war. When his German captors gave him copies of the Nazi tabloid, \u003cem>Der Stürmer\u003c/em>, he was astonished by the anti-Semitic cartoons and saved copies for decades. Last year, at age 99, he donated his collection to the museum. “Learning his story lifted history right off the page,” Masters says.\u003c/p>\n\u003cp>COVID-19 has paused one of the Aretons’ favorite aspects of running their self-funded gallery: welcoming groups from schools and senior centers. A gifted speaker, Tom has been giving virtual talks to community organizations and recording videos about his favorite museum pieces to lure guests back. When indoor gatherings are safe again, the couple looks forward to resuming their Wednesday movie nights. They regularly screen hard-to-find documentaries, and Tom pours his award-winning wine, made from vineyard grapes grown near their San Anselmo home.\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>Seeking to make meaning of current political rhetoric in the halls of historic propaganda doesn’t mean being forced to look at modern memorabilia. There is one small table of contemporary materials: Ronald and Nancy Reagan slippers, a laughing Hillary Clinton statuette, a talking Donald Trump pen. The Aretons note this is intentional; their focus is on events and leaders further in our rearview. There is certainly space for that table’s collection to grow, but first, we have so many historical lessons to continue revisiting. As Lilka says, “It’s a long century.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13888641/san-rafaels-museum-of-international-propaganda-reopens-just-in-time","authors":["11715"],"categories":["arts_1"],"tags":["arts_10278","arts_5826","arts_3595"],"featImg":"arts_13888646","label":"arts"},"arts_13818830":{"type":"posts","id":"arts_13818830","meta":{"index":"posts_1591205157","site":"arts","id":"13818830","score":null,"sort":[1515632428000]},"guestAuthors":[],"slug":"radically-political-new-plays-from-writers-of-color","title":"Radically Political New Plays from Writers of Color","publishDate":1515632428,"format":"standard","headTitle":"Radically Political New Plays from Writers of Color | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>My co-host A-lan Holt and I are both fans of young Bay Area playwright Star Finch. She had a terrific show with Campo Santo last year called \u003cem>H.O.M.E. (Hookers on Mars Eventually),\u003c/em> an Afrofuturist play about Oaklanders getting gentrified out of their neighborhoods and moving to Mars.\u003c/p>\n\u003cp>Now, Finch has a new play developed with Marin’s little Alter Theater called \u003cem>Bondage\u003c/em>, an Afro-surreal tale about a mixed-race American slave. Alter Theater artistic director Jeanette Harrison says she was blown away when Finch came into the company’s playwright residency program. “She may be the smartest person I’ve ever been in the room [with],” Harrison told us. “Her use of language is so magical, and powerful, and simple and elegant all at the same time. This is a woman to watch.”\u003c/p>\n\u003cp>A-lan says the play looks to be a haunting piece about betrayal, sex, slavery and what it takes to imagine a new and better world for women of color. Finch’s \u003cem>Bondage\u003c/em> is paired in repertory with Santa Monica resident Larissa Fasthorse’s comedy about the county fair cow pie bingo circuit (that’s a real thing). “The main thing that ties the plays together,” Harrison says, “is these are two amazing women writers, writers of color writing from very specific backgrounds. And both of these plays are about young people who are learning about people who are not like themselves.” \u003ca href=\"https://www.altertheater.org/\" rel=\"noopener\" target=\"_blank\">Details here\u003c/a>.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" class=\"aligncenter size-medium wp-image-12127869\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Marin's Alter Theater opens two plays by women writers of color exploring lives both comic and tragic.","status":"publish","parent":0,"modified":1705028798,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":263},"headData":{"title":"Radically Political New Plays from Writers of Color | KQED","description":"Marin's Alter Theater opens two plays by women writers of color exploring lives both comic and tragic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"sticky":false,"path":"/arts/13818830/radically-political-new-plays-from-writers-of-color","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My co-host A-lan Holt and I are both fans of young Bay Area playwright Star Finch. She had a terrific show with Campo Santo last year called \u003cem>H.O.M.E. (Hookers on Mars Eventually),\u003c/em> an Afrofuturist play about Oaklanders getting gentrified out of their neighborhoods and moving to Mars.\u003c/p>\n\u003cp>Now, Finch has a new play developed with Marin’s little Alter Theater called \u003cem>Bondage\u003c/em>, an Afro-surreal tale about a mixed-race American slave. Alter Theater artistic director Jeanette Harrison says she was blown away when Finch came into the company’s playwright residency program. “She may be the smartest person I’ve ever been in the room [with],” Harrison told us. “Her use of language is so magical, and powerful, and simple and elegant all at the same time. This is a woman to watch.”\u003c/p>\n\u003cp>A-lan says the play looks to be a haunting piece about betrayal, sex, slavery and what it takes to imagine a new and better world for women of color. Finch’s \u003cem>Bondage\u003c/em> is paired in repertory with Santa Monica resident Larissa Fasthorse’s comedy about the county fair cow pie bingo circuit (that’s a real thing). “The main thing that ties the plays together,” Harrison says, “is these are two amazing women writers, writers of color writing from very specific backgrounds. And both of these plays are about young people who are learning about people who are not like themselves.” \u003ca href=\"https://www.altertheater.org/\" rel=\"noopener\" target=\"_blank\">Details here\u003c/a>.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" class=\"aligncenter size-medium wp-image-12127869\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13818830/radically-political-new-plays-from-writers-of-color","authors":["32"],"programs":["arts_140"],"categories":["arts_967"],"tags":["arts_1006","arts_596","arts_3595"],"featImg":"arts_13818835","label":"arts_140"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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