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Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. 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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"christinamueller":{"type":"authors","id":"11555","meta":{"index":"authors_1591205172","id":"11555","found":true},"name":"Christina Mueller","firstName":"Christina","lastName":"Mueller","slug":"christinamueller","email":"Cmw@christinamueller.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">\u003cspan class=\"s1\">Christina Mueller has been writing about restaurants, chefs, and culinary trends for more than 10 years. She has published recipes and written a cookbook that is still in a stained manila folder close to the stove. She spends her free time sharing favorite restaurants around the world with anyone who asks.\u003c/span>\u003c/p>","avatar":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g","twitter":"eatdrinkthink","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Christina Mueller | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/christinamueller"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_134195":{"type":"posts","id":"bayareabites_134195","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134195","score":null,"sort":[1565278688000]},"guestAuthors":[],"slug":"in-west-marin-a-restaurant-renaissance-along-the-coast","title":"In West Marin, a Restaurant Renaissance Along the Coast","publishDate":1565278688,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133756,checkplease_20154' label='More North Bay Eats']\u003c/p>\n\u003cp>Summer is West Marin’s season. The fog blanketing the coast tempers the season’s heat but often breaks by midday, giving way to brisk sunshine. The fresh breeze and green hills are a reminder that you really are “over the hill” as locals say, in a bucolic locale with natural air conditioning and enough cows and goats to keep the local maker economy humming.\u003c/p>\n\u003cp>Stretched along the sweep of coastline that extends from the Sonoma County border along Tomales Bay to the town of Olema, a new form of West Marin crop is emerging: hip restaurants. Some with hotels attached, they hearken back (in a very modern way) to the days when West Marin served as a seaside vacation destination and refueling stop for those headed north.\u003c/p>\n\u003cp>And when the day calls for an adventure of the eating sort, West Marin’s bevy of new places has just what the day calls for.\u003c/p>\n\u003ch2>Dillon Beach Resort\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1+Beach+Ave,+Dillon+Beach,+CA+94929/@38.2497566,-122.9669502,17z/data=!3m1!4b1!4m5!3m4!1s0x80842c5e48444837:0x52b224e073d796ef!8m2!3d38.2497524!4d-122.9647615\">1 Beach Ave.\u003c/a>\u003cbr>\nDillon Beach, CA 94929\u003c/p>\n\u003cfigure id=\"attachment_134226\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134226\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg\" alt=\"Restaurant at Dillon Beach Resort,\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Dillon Beach Resort: photo Christina Mueller \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The speck of a town called Dillon Beach is home to \u003ca href=\"https://www.dillonbeachresort.com/\">Dillon Beach Resort\u003c/a>, a recently refurbished resort in a 130-year-old building. Stand-alone cabins, perfect for an overnight after an all-day adventure, peer over the Pacific Ocean and the long beach that snakes along the resort’s 55-acre oceanfront property. The restaurant, too, faces the ocean and enjoys its abundant breezes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team here wisely extended the indoor space with wrap-around, clear windbreakers, doubling the interior space and providing a much-needed wind break. In the tiny kitchen, Chef Matt Elias (Saltwater Oyster Depot) built a menu that reflects the bounty of local seas and the sources pristine ingredients from local farms.\u003c/p>\n\u003cp>Of course, there are oysters and here, they are served on the half shell or baked. Local ingredients define the menu such as the Lasagna, made with Valley Ford’s Double 8 Dairy ricotta, colorful house-made pickles are a great introduction to the seasonal menu and Elias also knows his way around a beet, pairing golden ones with fresh labneh and greens from County Line.\u003c/p>\n\u003cp>For a touch of the Middle East in Marin, his falafel plate is made with fresh green chickpeas and is the essence of early summer. It will surely disappear before tomato season is in full swing.\u003c/p>\n\u003ch2>William Tell House Saloon & Inn\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/26955+CA-1,+Tomales,+CA+94971/@38.245921,-122.9072745,17z/data=!3m1!4b1!4m5!3m4!1s0x80842d5de8ba320b:0x514f54c9af9500df!8m2!3d38.2459168!4d-122.9050858\">26955 California State Route 1\u003c/a>\u003cbr>\nTomales, CA 94971\u003c/p>\n\u003cfigure id=\"attachment_134227\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg\" alt=\"The 100 year-old bar at William Tell House\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The 100 year-old bar at William Tell House; photo Angela DeCenzo \u003ccite>(Angela DeCenzo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a short drive up the hill from Dillon Beach is Tomales, the home of the \u003ca href=\"https://www.williamtellhouse.com/\">William Tell House Saloon & Inn\u003c/a>. Established in 1877, the William Tell Saloon & Inn is reported to be the oldest, continually operating bar in Marin. Perhaps knowing this, when East Bay-based restaurateur Ted Wilson took over the property in 2018, he kept the saloon running at full steam while he and his team renovated the restaurant and the lodge.\u003c/p>\n\u003cp>Along with Mixologist Ethan Terry, Wilson rebuilt the cocktail menu to include an apple brandy-laced beverage. It is an homage to the Swiss folk hero for whom the building is named (and who split an apple perched on a child’s head with an arrow), an ideal introduction to the tales sure to be spun at the revamped saloon.\u003c/p>\n\u003cp>The restaurant helmed by Chef Austin Perkins (Cyrus, Nick’s Cove) strives to anchor your eating experience to the farms and fisheries of Tomales. You can do no wrong with the Stemple Creek burger. Sourced from cows fed only on nearby grass and topped with cheese made down the road a stretch, the flavor is fresh, simple, 100 percent Marin. Or try the Tomales Bay cioppino with shellfish pulled from Tomales Bay and, in season, Dungeness crab. It’s a taste of old-time Marin that, in its simplicity, tastes utterly modern.\u003c/p>\n\u003ch2>Nick’s Cove\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/23240+CA-1,+Marshall,+CA+94940/@38.1999696,-122.9224245,17z/data=!3m1!4b1!4m5!3m4!1s0x8085d294a4148d1d:0x34740f558312959d!8m2!3d38.1999654!4d-122.9202358\">23240 Highway One\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134228\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg\" alt=\"Nick's Cove Dungeness Crab Louie\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nick's Cove Dungeness Crab Louie; photo Kellie Delario \u003ccite>(Kellie Delario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a windy, seven-mile shot down Highway One, skirting the shores of Tomales Bay, to reach \u003ca href=\"https://nickscove.com/\">Nick’s Cove\u003c/a>. The cabins perched over the water and the room-warming, fog-evaporating log fireplace in the main building are a draw for the regulars who return here year after year.\u003c/p>\n\u003cp>The property’s Croft, a lush garden and sitting area across the street, is a not too secret hidden gem, a source for much of the restaurant’s produce and an escape from the bustle of the main dining room. Hang out and play a round of bocce or chill in the garden with the birds and the bees before heading inside to eat.\u003c/p>\n\u003cp>Executive Chef Kua Speer took over the reins in the kitchen after Chef Perkins’ departure for William Tell House. He has kept the classic dishes (oysters Nickerfeller with spinach and Pernod, crab mac n’ cheese) while updating the rest of the menus with seasonal dishes, many with Croft-sourced ingredients like the Fennel Risotto and Fork and Knife Salad.\u003c/p>\n\u003cp>While you're there, a stroll on the long pier or a pause in the enclosed Tule Deck is a great way to appreciate the body of water right in front of you and the glorious seafood it produces.\u003c/p>\n\u003ch2>Hog Island Oyster Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/20215+Shoreline+Hwy,+Marshall,+CA+94940/@38.1621287,-122.8957365,17z/data=!3m1!4b1!4m5!3m4!1s0x8085cdf9671c8151:0x622e4f262866679a!8m2!3d38.1621245!4d-122.8935478\">20215 Shoreline Highway\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134229\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg\" alt=\"Hog Island oysters \" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island oysters from The Boat at their shuck-your-own-picnic; photo credit Remy Hale \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continuing south a few miles down the eastern shore of Tomales Bay brings you to \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> This is the original location, the Hog Island epicenter, the farm from which the beautiful briny bivalves pulled from Tomales Bay are sourced, shuck central.\u003c/p>\n\u003cp>It’s a casual affair with reservable picnic tables and grills and a three-hour reservation window to enjoy your Hog Island picnic. From the Hog Shack at the front of the farm, purchase any amount of unshucked oysters and take them to go. Or book a table at The Boat Oyster Bar where trained hands will shuck oysters for you. \u003c/p>\n\u003cp>Can’t get the grill lighted? Chipotle Bourbon BBQ oysters can be purchased here as well as a few local cheeses, crackers, wine and beer. Get to know your neighbor and share a table–they seat up to 15 people.\u003c/p>\n\u003cp>Seasonality is not a big issue at Hog Island–the farm pulls all varieties from these waters year-round–but “certain oysters respond to environmental conditions differently and therefore take on a seasonal aspect,” said Brenna Schlagenhauf of Hog Island’s communications team, “Our Hog Island Atlantics (\u003cem>Crassostrea virginica\u003c/em>) are a beautiful 'summer' oyster here on the West Coast.”\u003c/p>\n\u003ch2>Due West Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/10005+CA-1,+Olema,+CA+94950/@38.040251,-122.7904802,17z/data=!3m1!4b1!4m5!3m4!1s0x8085c6b5a9765427:0x5350f09017e68eda!8m2!3d38.0402468!4d-122.7882915\">10005 Coastal Highway One\u003c/a>\u003cbr>\nOlema, CA 94950\u003c/p>\n\u003cfigure id=\"attachment_134230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134230\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg\" alt=\"Due West at Olema House\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Due West food and ambiance; photo credit Jamie Mesenburg \u003ccite>(Due West.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue south past the south end of Tomales Bay and through the town of Point Reyes Station to find more delights in Olema, the junction where Highway One doglegs with Sir Francis Drake Boulevard. This is the home of \u003ca href=\"https://olemahouse.com/due-west-restaurant/\">Due West Restaurant\u003c/a> and the adjacent Olema House.\u003c/p>\n\u003cp>The Inn’s 22 modern rooms and two stand-alone cottages overlook four acres of planted gardens and a rambling creek that burbles all year long. A pop-up market inside an Airstream sells a finely tuned assortment of picnic and beach supplies until the under-construction Due West Market opens this fall. The wide bar beckons to visitors and the Reyes Cup with Pimm’s No. One, lemon and cucumber is a summery spin on the classic Pimm’s Cup cocktail for resting travelers.\u003c/p>\n\u003cp>Finish off a decadent day in West Marin with the House-smoked Chicken Salad. It artfully balances subtle smoky flavors with Point Reyes Blue cheese and currants, coming together to form a savory flavor that only cheese aged nearby can provide.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It is the perfect ending for this Marin story.\u003c/p>\n\n","blocks":[],"excerpt":"Stretched along a sweep of Marin's coastline, a new form of West Marin crop is emerging: hip restaurants. Make a weekend of exploring Marin's freshest eats.","status":"publish","parent":0,"modified":1565639375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1369},"headData":{"title":"In West Marin, a Restaurant Renaissance Along the Coast | KQED","description":"Stretched along a sweep of Marin's coastline, a new form of West Marin crop is emerging: hip restaurants. Make a weekend of exploring Marin's freshest eats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In West Marin, a Restaurant Renaissance Along the Coast","datePublished":"2019-08-08T15:38:08.000Z","dateModified":"2019-08-12T19:49:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134195 https://ww2.kqed.org/bayareabites/?p=134195","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/08/in-west-marin-a-restaurant-renaissance-along-the-coast/","disqusTitle":"In West Marin, a Restaurant Renaissance Along the Coast","path":"/bayareabites/134195/in-west-marin-a-restaurant-renaissance-along-the-coast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133756,checkplease_20154","label":"More North Bay Eats "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Summer is West Marin’s season. The fog blanketing the coast tempers the season’s heat but often breaks by midday, giving way to brisk sunshine. The fresh breeze and green hills are a reminder that you really are “over the hill” as locals say, in a bucolic locale with natural air conditioning and enough cows and goats to keep the local maker economy humming.\u003c/p>\n\u003cp>Stretched along the sweep of coastline that extends from the Sonoma County border along Tomales Bay to the town of Olema, a new form of West Marin crop is emerging: hip restaurants. Some with hotels attached, they hearken back (in a very modern way) to the days when West Marin served as a seaside vacation destination and refueling stop for those headed north.\u003c/p>\n\u003cp>And when the day calls for an adventure of the eating sort, West Marin’s bevy of new places has just what the day calls for.\u003c/p>\n\u003ch2>Dillon Beach Resort\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1+Beach+Ave,+Dillon+Beach,+CA+94929/@38.2497566,-122.9669502,17z/data=!3m1!4b1!4m5!3m4!1s0x80842c5e48444837:0x52b224e073d796ef!8m2!3d38.2497524!4d-122.9647615\">1 Beach Ave.\u003c/a>\u003cbr>\nDillon Beach, CA 94929\u003c/p>\n\u003cfigure id=\"attachment_134226\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134226\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg\" alt=\"Restaurant at Dillon Beach Resort,\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Dillon Beach Resort: photo Christina Mueller \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The speck of a town called Dillon Beach is home to \u003ca href=\"https://www.dillonbeachresort.com/\">Dillon Beach Resort\u003c/a>, a recently refurbished resort in a 130-year-old building. Stand-alone cabins, perfect for an overnight after an all-day adventure, peer over the Pacific Ocean and the long beach that snakes along the resort’s 55-acre oceanfront property. The restaurant, too, faces the ocean and enjoys its abundant breezes.\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 team here wisely extended the indoor space with wrap-around, clear windbreakers, doubling the interior space and providing a much-needed wind break. In the tiny kitchen, Chef Matt Elias (Saltwater Oyster Depot) built a menu that reflects the bounty of local seas and the sources pristine ingredients from local farms.\u003c/p>\n\u003cp>Of course, there are oysters and here, they are served on the half shell or baked. Local ingredients define the menu such as the Lasagna, made with Valley Ford’s Double 8 Dairy ricotta, colorful house-made pickles are a great introduction to the seasonal menu and Elias also knows his way around a beet, pairing golden ones with fresh labneh and greens from County Line.\u003c/p>\n\u003cp>For a touch of the Middle East in Marin, his falafel plate is made with fresh green chickpeas and is the essence of early summer. It will surely disappear before tomato season is in full swing.\u003c/p>\n\u003ch2>William Tell House Saloon & Inn\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/26955+CA-1,+Tomales,+CA+94971/@38.245921,-122.9072745,17z/data=!3m1!4b1!4m5!3m4!1s0x80842d5de8ba320b:0x514f54c9af9500df!8m2!3d38.2459168!4d-122.9050858\">26955 California State Route 1\u003c/a>\u003cbr>\nTomales, CA 94971\u003c/p>\n\u003cfigure id=\"attachment_134227\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg\" alt=\"The 100 year-old bar at William Tell House\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The 100 year-old bar at William Tell House; photo Angela DeCenzo \u003ccite>(Angela DeCenzo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a short drive up the hill from Dillon Beach is Tomales, the home of the \u003ca href=\"https://www.williamtellhouse.com/\">William Tell House Saloon & Inn\u003c/a>. Established in 1877, the William Tell Saloon & Inn is reported to be the oldest, continually operating bar in Marin. Perhaps knowing this, when East Bay-based restaurateur Ted Wilson took over the property in 2018, he kept the saloon running at full steam while he and his team renovated the restaurant and the lodge.\u003c/p>\n\u003cp>Along with Mixologist Ethan Terry, Wilson rebuilt the cocktail menu to include an apple brandy-laced beverage. It is an homage to the Swiss folk hero for whom the building is named (and who split an apple perched on a child’s head with an arrow), an ideal introduction to the tales sure to be spun at the revamped saloon.\u003c/p>\n\u003cp>The restaurant helmed by Chef Austin Perkins (Cyrus, Nick’s Cove) strives to anchor your eating experience to the farms and fisheries of Tomales. You can do no wrong with the Stemple Creek burger. Sourced from cows fed only on nearby grass and topped with cheese made down the road a stretch, the flavor is fresh, simple, 100 percent Marin. Or try the Tomales Bay cioppino with shellfish pulled from Tomales Bay and, in season, Dungeness crab. It’s a taste of old-time Marin that, in its simplicity, tastes utterly modern.\u003c/p>\n\u003ch2>Nick’s Cove\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/23240+CA-1,+Marshall,+CA+94940/@38.1999696,-122.9224245,17z/data=!3m1!4b1!4m5!3m4!1s0x8085d294a4148d1d:0x34740f558312959d!8m2!3d38.1999654!4d-122.9202358\">23240 Highway One\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134228\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg\" alt=\"Nick's Cove Dungeness Crab Louie\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nick's Cove Dungeness Crab Louie; photo Kellie Delario \u003ccite>(Kellie Delario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a windy, seven-mile shot down Highway One, skirting the shores of Tomales Bay, to reach \u003ca href=\"https://nickscove.com/\">Nick’s Cove\u003c/a>. The cabins perched over the water and the room-warming, fog-evaporating log fireplace in the main building are a draw for the regulars who return here year after year.\u003c/p>\n\u003cp>The property’s Croft, a lush garden and sitting area across the street, is a not too secret hidden gem, a source for much of the restaurant’s produce and an escape from the bustle of the main dining room. Hang out and play a round of bocce or chill in the garden with the birds and the bees before heading inside to eat.\u003c/p>\n\u003cp>Executive Chef Kua Speer took over the reins in the kitchen after Chef Perkins’ departure for William Tell House. He has kept the classic dishes (oysters Nickerfeller with spinach and Pernod, crab mac n’ cheese) while updating the rest of the menus with seasonal dishes, many with Croft-sourced ingredients like the Fennel Risotto and Fork and Knife Salad.\u003c/p>\n\u003cp>While you're there, a stroll on the long pier or a pause in the enclosed Tule Deck is a great way to appreciate the body of water right in front of you and the glorious seafood it produces.\u003c/p>\n\u003ch2>Hog Island Oyster Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/20215+Shoreline+Hwy,+Marshall,+CA+94940/@38.1621287,-122.8957365,17z/data=!3m1!4b1!4m5!3m4!1s0x8085cdf9671c8151:0x622e4f262866679a!8m2!3d38.1621245!4d-122.8935478\">20215 Shoreline Highway\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134229\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg\" alt=\"Hog Island oysters \" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island oysters from The Boat at their shuck-your-own-picnic; photo credit Remy Hale \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continuing south a few miles down the eastern shore of Tomales Bay brings you to \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> This is the original location, the Hog Island epicenter, the farm from which the beautiful briny bivalves pulled from Tomales Bay are sourced, shuck central.\u003c/p>\n\u003cp>It’s a casual affair with reservable picnic tables and grills and a three-hour reservation window to enjoy your Hog Island picnic. From the Hog Shack at the front of the farm, purchase any amount of unshucked oysters and take them to go. Or book a table at The Boat Oyster Bar where trained hands will shuck oysters for you. \u003c/p>\n\u003cp>Can’t get the grill lighted? Chipotle Bourbon BBQ oysters can be purchased here as well as a few local cheeses, crackers, wine and beer. Get to know your neighbor and share a table–they seat up to 15 people.\u003c/p>\n\u003cp>Seasonality is not a big issue at Hog Island–the farm pulls all varieties from these waters year-round–but “certain oysters respond to environmental conditions differently and therefore take on a seasonal aspect,” said Brenna Schlagenhauf of Hog Island’s communications team, “Our Hog Island Atlantics (\u003cem>Crassostrea virginica\u003c/em>) are a beautiful 'summer' oyster here on the West Coast.”\u003c/p>\n\u003ch2>Due West Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/10005+CA-1,+Olema,+CA+94950/@38.040251,-122.7904802,17z/data=!3m1!4b1!4m5!3m4!1s0x8085c6b5a9765427:0x5350f09017e68eda!8m2!3d38.0402468!4d-122.7882915\">10005 Coastal Highway One\u003c/a>\u003cbr>\nOlema, CA 94950\u003c/p>\n\u003cfigure id=\"attachment_134230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134230\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg\" alt=\"Due West at Olema House\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Due West food and ambiance; photo credit Jamie Mesenburg \u003ccite>(Due West.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue south past the south end of Tomales Bay and through the town of Point Reyes Station to find more delights in Olema, the junction where Highway One doglegs with Sir Francis Drake Boulevard. This is the home of \u003ca href=\"https://olemahouse.com/due-west-restaurant/\">Due West Restaurant\u003c/a> and the adjacent Olema House.\u003c/p>\n\u003cp>The Inn’s 22 modern rooms and two stand-alone cottages overlook four acres of planted gardens and a rambling creek that burbles all year long. A pop-up market inside an Airstream sells a finely tuned assortment of picnic and beach supplies until the under-construction Due West Market opens this fall. The wide bar beckons to visitors and the Reyes Cup with Pimm’s No. One, lemon and cucumber is a summery spin on the classic Pimm’s Cup cocktail for resting travelers.\u003c/p>\n\u003cp>Finish off a decadent day in West Marin with the House-smoked Chicken Salad. It artfully balances subtle smoky flavors with Point Reyes Blue cheese and currants, coming together to form a savory flavor that only cheese aged nearby can provide.\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>It is the perfect ending for this Marin story.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134195/in-west-marin-a-restaurant-renaissance-along-the-coast","authors":["11555"],"categories":["bayareabites_752","bayareabites_15153","bayareabites_15155","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_9689","bayareabites_16442","bayareabites_1021","bayareabites_3926","bayareabites_92","bayareabites_9690"],"featImg":"bayareabites_134371","label":"bayareabites"},"bayareabites_133325":{"type":"posts","id":"bayareabites_133325","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133325","score":null,"sort":[1554923733000]},"guestAuthors":[],"slug":"where-to-have-easter-brunch-around-the-bay-area","title":"Where to Have Easter Brunch Around the Bay Area","publishDate":1554923733,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID=\"bayareabites_107930\" label=\"DIY Your Easter Brunch\"]\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Easter is an excellent excuse to have a big brunch and bottomless mimosas — indulge in all that and more at these Bay Area restaurants.","status":"publish","parent":0,"modified":1555519458,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":957},"headData":{"title":"Where to Have Easter Brunch Around the Bay Area | KQED","description":"Easter is an excellent excuse to have a big brunch and bottomless mimosas — indulge in all that and more at these Bay Area restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Where to Have Easter Brunch Around the Bay Area","datePublished":"2019-04-10T19:15:33.000Z","dateModified":"2019-04-17T16:44:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133325 https://ww2.kqed.org/bayareabites/?p=133325","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/10/where-to-have-easter-brunch-around-the-bay-area/","disqusTitle":"Where to Have Easter Brunch Around the Bay Area","path":"/bayareabites/133325/where-to-have-easter-brunch-around-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107930","label":"DIY Your Easter Brunch "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\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>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133325/where-to-have-easter-brunch-around-the-bay-area","authors":["11590"],"categories":["bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_2332","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_3328","bayareabites_1368","bayareabites_2044","bayareabites_367","bayareabites_14757","bayareabites_14745","bayareabites_14746"],"featImg":"bayareabites_133331","label":"bayareabites"},"bayareabites_120872":{"type":"posts","id":"bayareabites_120872","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120872","score":null,"sort":[1507060974000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito","title":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito","publishDate":1507060974,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n","blocks":[],"excerpt":"Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.","status":"publish","parent":0,"modified":1507303757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1902},"headData":{"title":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito | KQED","description":"Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito","datePublished":"2017-10-03T20:02:54.000Z","dateModified":"2017-10-06T15:29:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120872 https://ww2.kqed.org/bayareabites/?p=120872","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/03/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito/","disqusTitle":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito","path":"/bayareabites/120872/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120872/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8924","bayareabites_376","bayareabites_15977","bayareabites_2222","bayareabites_10492","bayareabites_9491","bayareabites_15978","bayareabites_9441"],"featImg":"bayareabites_121136","label":"bayareabites"},"bayareabites_120534":{"type":"posts","id":"bayareabites_120534","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120534","score":null,"sort":[1505229888000]},"guestAuthors":[],"slug":"for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","publishDate":1505229888,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n","blocks":[],"excerpt":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","status":"publish","parent":0,"modified":1554413256,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1601},"headData":{"title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED","description":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","datePublished":"2017-09-12T15:24:48.000Z","dateModified":"2019-04-04T21:27:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120534 https://ww2.kqed.org/bayareabites/?p=120534","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/12/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too/","disqusTitle":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","authors":["5283"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1763","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_723","bayareabites_8551","bayareabites_12121","bayareabites_14904","bayareabites_15958","bayareabites_3662","bayareabites_16351","bayareabites_16350","bayareabites_3211","bayareabites_3148","bayareabites_8373","bayareabites_15116","bayareabites_9156"],"featImg":"bayareabites_120614","label":"source_bayareabites_120534"},"bayareabites_119034":{"type":"posts","id":"bayareabites_119034","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119034","score":null,"sort":[1499810295000]},"guestAuthors":[],"slug":"20-best-restaurants-with-a-view-in-sonoma-napa-marin","title":"20 Best Restaurants With a View in Sonoma, Napa and Marin","publishDate":1499810295,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Sure, the North Bay has plenty of \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">lovely patios\u003c/a>, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay. In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.\u003c/p>\n\u003cfigure id=\"attachment_119041\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/birdscafe-1024x612.jpg\" alt=\"The Birds Café, Bodega Bay\" width=\"1024\" height=\"612\" class=\"size-full wp-image-119041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Birds Café, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/bodegabaybirdscafe\">\u003cstrong>The Birds Café, Bodega Bay:\u003c/strong>\u003c/a> This tiny eatery\u003cstrong>, \u003c/strong>perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. \u003cem>1407 California Hwy. 1, Bodega Bay\u003c/em>, (707) 875-2900.\u003c/p>\n\u003cfigure id=\"attachment_119047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg\" alt=\"Gourmet Au Bay, Bodega Bay\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Gourmet Au Bay, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://gourmetaubay.com/\">Gourmet Au Bay, Bodega Bay:\u003c/a> \u003c/strong>Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. \u003cem> 1412 Bay Flat Rd., Bodega Bay\u003c/em>, (707) 875-9875.\u003c/p>\n\u003cfigure id=\"attachment_119045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fishetarian.jpg\" alt=\"Fishetarian, Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fishetarian, Bodega Bay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fishetarianfishmarket.com/\">\u003cstrong>Fishetarian, Bodega Bay:\u003c/strong>\u003c/a> Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. \u003cem>599 Hwy. 1, Bodega Bay\u003c/em>, 875-9092.\u003c/p>\n\u003cfigure id=\"attachment_119057\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spudpoint.jpg\" alt=\"Spud Point Crab Co., Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spud Point Crab Co., Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spudpointcrab.com/\">\u003cstrong>Spud Point Crab Co., Bodega Bay\u003c/strong>\u003c/a> (\u003cem>1910 Westshore, Bodega Bay\u003c/em>, 875-9472, and\u003ca href=\"http://www.fishermanscovebodegabay.com/\">\u003cstrong> Fisherman’s Cove\u003c/strong> \u003c/a>(\u003cem>1850 Bay Flat Rd., Bodega Bay\u003c/em>, 377-4238) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. \u003c/p>\n\u003cfigure id=\"attachment_119054\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/riversend1-1024x691.jpg\" alt=\"River’s End, Jenner\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119054\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">River’s End, Jenner \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">\u003cstrong>River’s End, Jenner:\u003c/strong>\u003c/a> This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. \u003cem>11048 Hwy. 1, Jenner\u003c/em>, 865-2484.\u003c/p>\n\u003cfigure id=\"attachment_119051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-3.jpg\" alt=\"Nick’s Cove, Marshall\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick’s Cove, Marshall \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nickscove.com/\">\u003cstrong>Nick’s Cove, Marshall:\u003c/strong>\u003c/a> Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. \u003cem>23240 Highway One, Marshall\u003c/em>, (415) 663-1033.\u003c/p>\n\u003cfigure id=\"attachment_119058\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/vintnersinn-1-4.jpg\" alt=\"John Ash & Co., Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co., Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co., Santa Rosa\u003c/strong>:\u003c/a> At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. \u003cem> 4330 Barnes Road, Santa Rosa\u003c/em>, 527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119049\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nectar.jpg\" alt=\"Nectar Restaurant & Lounge, Santa Rosa\" width=\"960\" height=\"441\" class=\"size-full wp-image-119049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-800x368.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-768x353.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-240x110.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-375x172.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-520x239.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Nectar Restaurant & Lounge, Santa Rosa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://santarosanectar.com/\">\u003cstrong>Nectar Restaurant & Lounge, Santa Rosa:\u003c/strong>\u003c/a> You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. \u003cem>3555 Round Barn Blvd., Santa Rosa\u003c/em>, 569-5525.\u003c/p>\n\u003cfigure id=\"attachment_119052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-4.jpg\" alt=\"Restaurant at Russian River Vineyards, Forestville\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119052\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Russian River Vineyards, Forestville \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://russianrivervineyards.com/\">\u003cstrong>Restaurant at Russian River Vineyards, Forestville:\u003c/strong>\u003c/a> This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. \u003cem>5700 CA-116, Forestville\u003c/em>, 887-3344.\u003c/p>\n\u003cfigure id=\"attachment_119043\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/dempseys.jpg\" alt=\"Dempsey’s Restaurant & Brewery, Petaluma\" width=\"960\" height=\"540\" class=\"size-full wp-image-119043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Dempsey’s Restaurant & Brewery, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dempseys.com/\">\u003cstrong>Dempsey’s Restaurant & Brewery, Petaluma:\u003c/strong>\u003c/a> Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. \u003cem>50 E. Washington St., Petaluma\u003c/em>, 765-9694.\u003c/p>\n\u003cfigure id=\"attachment_119046\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/graffiti-600x800.jpg\" alt=\"Graffiti, Petaluma\" width=\"600\" height=\"800\" class=\"size-full wp-image-119046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Graffiti, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://graffitipetaluma.com/\">\u003cstrong>Graffiti, Petaluma:\u003c/strong>\u003c/a> Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. \u003cem>101 Second St., Petaluma\u003c/em>, 765-4567.\u003c/p>\n\u003cfigure id=\"attachment_119055\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg\" alt=\"Rustic (Coppola Winery), Geyserville\" width=\"600\" height=\"399\" class=\"size-full wp-image-119055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-520x346.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Rustic (Coppola Winery), Geyserville \u003ccite>(Chad Keig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">\u003cstrong>Rustic (Coppola Winery), Geyserville:\u003c/strong>\u003c/a> Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. \u003cem>300 Via Archimedes, Geyserville\u003c/em>, 857-1400.\u003c/p>\n\u003cfigure id=\"attachment_119038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg\" alt=\"Angele, Napa\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angele, Napa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelerestaurant.com/\">\u003cstrong>Angele, Napa:\u003c/strong>\u003c/a> You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. \u003cem>540 Main St., Napa\u003c/em>, (707) 252-8115.\u003c/p>\n\u003cfigure id=\"attachment_119056\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg\" alt=\"Auberge de Soleil, Rutherford\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Auberge de Soleil, Rutherford \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://aubergedusoleil.aubergeresorts.com/\">\u003cstrong>Auberge de Soleil, Rutherford:\u003c/strong>\u003c/a> It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. \u003cem>180 Rutherford Hill Rd., Rutherford\u003c/em>, 800-348-5406.\u003c/p>\n\u003cfigure id=\"attachment_119053\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg\" alt=\"Harvest Table, St. Helena\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Harvest Table, St. Helena \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://harvesttablenapa.com/\">\u003cstrong>Harvest Table, St. Helena:\u003c/strong>\u003c/a> The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. \u003cem>One Main St., St. Helena\u003c/em>, (707) 967-4695.\u003c/p>\n\u003cfigure id=\"attachment_119042\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/brix.jpg\" alt=\"Brix, Napa\" width=\"960\" height=\"640\" class=\"size-full wp-image-119042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Brix, Napa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brix.com/\">\u003cstrong>Brix, Napa:\u003c/strong>\u003c/a> Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. \u003cem> 7377 St. Helena Hwy.\u003c/em>, \u003cem>Napa\u003c/em>, 944-2749.\u003c/p>\n\u003cfigure id=\"attachment_119050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-2.jpg\" alt=\"Barrel House Tavern, Sausalito\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barrel House Tavern, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barrelhousetavern.com/\">\u003cstrong>Barrel House Tavern, Sausalito:\u003c/strong>\u003c/a> Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). \u003cem>660 Bridgeway, Sausalito\u003c/em>, 415-725-9593.\u003c/p>\n\u003cfigure id=\"attachment_119040\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/barbocce-1024x691.jpg\" alt=\"Bar Bocce, Sausalito\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar Bocce, Sausalito \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barbocce.com/\">\u003cstrong>Bar Bocce, Sausalito:\u003c/strong>\u003c/a> Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. \u003cem>1250 Bridgeway, Sausalito\u003c/em>, (415) 331-0555.\u003c/p>\n\u003cfigure id=\"attachment_119048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/legarage.jpg\" alt=\"Le Garage, Sausalito\" width=\"1000\" height=\"552\" class=\"size-full wp-image-119048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-768x424.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-960x530.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-375x207.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-520x287.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Le Garage, Sausalito \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.legaragebistrosausalito.com/\">\u003cstrong>Le Garage, Sausalito:\u003c/strong>\u003c/a> A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). \u003cem>85 Liberty Ship Way, Suite 109, Sausalito\u003c/em>, (415) 332-5625.\u003c/p>\n\u003cfigure id=\"attachment_119044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/farleybar.jpg\" alt=\"Farley Bar, Sausalito\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Farley Bar, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cavallopoint.com/\">\u003cstrong>Farley Bar, Sausalito: \u003c/strong>\u003c/a>You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. \u003cem>601 Murray Circle, Fort Baker, Sausalito\u003c/em>, 415.339.4750.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/20-best-restaurants-view-sonoma-napa-marin/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.","status":"publish","parent":0,"modified":1502748557,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1699},"headData":{"title":"20 Best Restaurants With a View in Sonoma, Napa and Marin | KQED","description":"Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"20 Best Restaurants With a View in Sonoma, Napa and Marin","datePublished":"2017-07-11T21:58:15.000Z","dateModified":"2017-08-14T22:09:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119034 https://ww2.kqed.org/bayareabites/?p=119034","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/11/20-best-restaurants-with-a-view-in-sonoma-napa-marin/","disqusTitle":"20 Best Restaurants With a View in Sonoma, Napa and Marin","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","nprByline":"\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin and Josephine Clements, Sonoma Magazine\u003c/a>","path":"/bayareabites/119034/20-best-restaurants-with-a-view-in-sonoma-napa-marin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the North Bay has plenty of \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">lovely patios\u003c/a>, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay. In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.\u003c/p>\n\u003cfigure id=\"attachment_119041\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/birdscafe-1024x612.jpg\" alt=\"The Birds Café, Bodega Bay\" width=\"1024\" height=\"612\" class=\"size-full wp-image-119041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Birds Café, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/bodegabaybirdscafe\">\u003cstrong>The Birds Café, Bodega Bay:\u003c/strong>\u003c/a> This tiny eatery\u003cstrong>, \u003c/strong>perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. \u003cem>1407 California Hwy. 1, Bodega Bay\u003c/em>, (707) 875-2900.\u003c/p>\n\u003cfigure id=\"attachment_119047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg\" alt=\"Gourmet Au Bay, Bodega Bay\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Gourmet Au Bay, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://gourmetaubay.com/\">Gourmet Au Bay, Bodega Bay:\u003c/a> \u003c/strong>Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. \u003cem> 1412 Bay Flat Rd., Bodega Bay\u003c/em>, (707) 875-9875.\u003c/p>\n\u003cfigure id=\"attachment_119045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fishetarian.jpg\" alt=\"Fishetarian, Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fishetarian, Bodega Bay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fishetarianfishmarket.com/\">\u003cstrong>Fishetarian, Bodega Bay:\u003c/strong>\u003c/a> Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. \u003cem>599 Hwy. 1, Bodega Bay\u003c/em>, 875-9092.\u003c/p>\n\u003cfigure id=\"attachment_119057\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spudpoint.jpg\" alt=\"Spud Point Crab Co., Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spud Point Crab Co., Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spudpointcrab.com/\">\u003cstrong>Spud Point Crab Co., Bodega Bay\u003c/strong>\u003c/a> (\u003cem>1910 Westshore, Bodega Bay\u003c/em>, 875-9472, and\u003ca href=\"http://www.fishermanscovebodegabay.com/\">\u003cstrong> Fisherman’s Cove\u003c/strong> \u003c/a>(\u003cem>1850 Bay Flat Rd., Bodega Bay\u003c/em>, 377-4238) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. \u003c/p>\n\u003cfigure id=\"attachment_119054\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/riversend1-1024x691.jpg\" alt=\"River’s End, Jenner\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119054\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">River’s End, Jenner \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">\u003cstrong>River’s End, Jenner:\u003c/strong>\u003c/a> This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. \u003cem>11048 Hwy. 1, Jenner\u003c/em>, 865-2484.\u003c/p>\n\u003cfigure id=\"attachment_119051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-3.jpg\" alt=\"Nick’s Cove, Marshall\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick’s Cove, Marshall \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nickscove.com/\">\u003cstrong>Nick’s Cove, Marshall:\u003c/strong>\u003c/a> Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. \u003cem>23240 Highway One, Marshall\u003c/em>, (415) 663-1033.\u003c/p>\n\u003cfigure id=\"attachment_119058\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/vintnersinn-1-4.jpg\" alt=\"John Ash & Co., Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co., Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co., Santa Rosa\u003c/strong>:\u003c/a> At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. \u003cem> 4330 Barnes Road, Santa Rosa\u003c/em>, 527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119049\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nectar.jpg\" alt=\"Nectar Restaurant & Lounge, Santa Rosa\" width=\"960\" height=\"441\" class=\"size-full wp-image-119049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-800x368.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-768x353.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-240x110.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-375x172.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-520x239.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Nectar Restaurant & Lounge, Santa Rosa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://santarosanectar.com/\">\u003cstrong>Nectar Restaurant & Lounge, Santa Rosa:\u003c/strong>\u003c/a> You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. \u003cem>3555 Round Barn Blvd., Santa Rosa\u003c/em>, 569-5525.\u003c/p>\n\u003cfigure id=\"attachment_119052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-4.jpg\" alt=\"Restaurant at Russian River Vineyards, Forestville\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119052\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Russian River Vineyards, Forestville \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://russianrivervineyards.com/\">\u003cstrong>Restaurant at Russian River Vineyards, Forestville:\u003c/strong>\u003c/a> This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. \u003cem>5700 CA-116, Forestville\u003c/em>, 887-3344.\u003c/p>\n\u003cfigure id=\"attachment_119043\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/dempseys.jpg\" alt=\"Dempsey’s Restaurant & Brewery, Petaluma\" width=\"960\" height=\"540\" class=\"size-full wp-image-119043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Dempsey’s Restaurant & Brewery, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dempseys.com/\">\u003cstrong>Dempsey’s Restaurant & Brewery, Petaluma:\u003c/strong>\u003c/a> Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. \u003cem>50 E. Washington St., Petaluma\u003c/em>, 765-9694.\u003c/p>\n\u003cfigure id=\"attachment_119046\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/graffiti-600x800.jpg\" alt=\"Graffiti, Petaluma\" width=\"600\" height=\"800\" class=\"size-full wp-image-119046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Graffiti, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://graffitipetaluma.com/\">\u003cstrong>Graffiti, Petaluma:\u003c/strong>\u003c/a> Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. \u003cem>101 Second St., Petaluma\u003c/em>, 765-4567.\u003c/p>\n\u003cfigure id=\"attachment_119055\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg\" alt=\"Rustic (Coppola Winery), Geyserville\" width=\"600\" height=\"399\" class=\"size-full wp-image-119055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-520x346.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Rustic (Coppola Winery), Geyserville \u003ccite>(Chad Keig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">\u003cstrong>Rustic (Coppola Winery), Geyserville:\u003c/strong>\u003c/a> Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. \u003cem>300 Via Archimedes, Geyserville\u003c/em>, 857-1400.\u003c/p>\n\u003cfigure id=\"attachment_119038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg\" alt=\"Angele, Napa\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angele, Napa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelerestaurant.com/\">\u003cstrong>Angele, Napa:\u003c/strong>\u003c/a> You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. \u003cem>540 Main St., Napa\u003c/em>, (707) 252-8115.\u003c/p>\n\u003cfigure id=\"attachment_119056\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg\" alt=\"Auberge de Soleil, Rutherford\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Auberge de Soleil, Rutherford \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://aubergedusoleil.aubergeresorts.com/\">\u003cstrong>Auberge de Soleil, Rutherford:\u003c/strong>\u003c/a> It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. \u003cem>180 Rutherford Hill Rd., Rutherford\u003c/em>, 800-348-5406.\u003c/p>\n\u003cfigure id=\"attachment_119053\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg\" alt=\"Harvest Table, St. Helena\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Harvest Table, St. Helena \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://harvesttablenapa.com/\">\u003cstrong>Harvest Table, St. Helena:\u003c/strong>\u003c/a> The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. \u003cem>One Main St., St. Helena\u003c/em>, (707) 967-4695.\u003c/p>\n\u003cfigure id=\"attachment_119042\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/brix.jpg\" alt=\"Brix, Napa\" width=\"960\" height=\"640\" class=\"size-full wp-image-119042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Brix, Napa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brix.com/\">\u003cstrong>Brix, Napa:\u003c/strong>\u003c/a> Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. \u003cem> 7377 St. Helena Hwy.\u003c/em>, \u003cem>Napa\u003c/em>, 944-2749.\u003c/p>\n\u003cfigure id=\"attachment_119050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-2.jpg\" alt=\"Barrel House Tavern, Sausalito\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barrel House Tavern, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barrelhousetavern.com/\">\u003cstrong>Barrel House Tavern, Sausalito:\u003c/strong>\u003c/a> Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). \u003cem>660 Bridgeway, Sausalito\u003c/em>, 415-725-9593.\u003c/p>\n\u003cfigure id=\"attachment_119040\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/barbocce-1024x691.jpg\" alt=\"Bar Bocce, Sausalito\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar Bocce, Sausalito \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barbocce.com/\">\u003cstrong>Bar Bocce, Sausalito:\u003c/strong>\u003c/a> Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. \u003cem>1250 Bridgeway, Sausalito\u003c/em>, (415) 331-0555.\u003c/p>\n\u003cfigure id=\"attachment_119048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/legarage.jpg\" alt=\"Le Garage, Sausalito\" width=\"1000\" height=\"552\" class=\"size-full wp-image-119048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-768x424.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-960x530.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-375x207.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-520x287.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Le Garage, Sausalito \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.legaragebistrosausalito.com/\">\u003cstrong>Le Garage, Sausalito:\u003c/strong>\u003c/a> A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). \u003cem>85 Liberty Ship Way, Suite 109, Sausalito\u003c/em>, (415) 332-5625.\u003c/p>\n\u003cfigure id=\"attachment_119044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/farleybar.jpg\" alt=\"Farley Bar, Sausalito\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Farley Bar, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cavallopoint.com/\">\u003cstrong>Farley Bar, Sausalito: \u003c/strong>\u003c/a>You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. \u003cem>601 Murray Circle, Fort Baker, Sausalito\u003c/em>, 415.339.4750.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/20-best-restaurants-view-sonoma-napa-marin/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119034/20-best-restaurants-with-a-view-in-sonoma-napa-marin","authors":["byline_bayareabites_119034"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_15912","bayareabites_15911"],"featImg":"bayareabites_119039","label":"source_bayareabites_119034"},"bayareabites_116656":{"type":"posts","id":"bayareabites_116656","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116656","score":null,"sort":[1491588309000]},"guestAuthors":[],"slug":"marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","title":"Marin County Decision to Allow Local Slaughter Fires Up a Debate","publishDate":1491588309,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One vision of a progressive food system celebrates diverse local farms and an approach to meat production that reduces the suffering of animals eventually slated to be slaughtered.\u003c/p>\n\u003cp>But another vision insists that animal slaughter will never expunge its inherently inhumane nature, and that only plants should feed a growing global population.\u003c/p>\n\u003cp>Which is more progressive? And which is more sustainable? In many communities, food activists are too busy combating new concentrated animal feeding operations (CAFOs) or looking for alternatives to large-scale commodity crop production to debate the finer points of niche issues like local animal slaughter.\u003c/p>\n\u003cp>That’s not the case in Marin County, California, \u003ca href=\"http://www.nytimes.com/2005/11/05/us/organic-farmings-american-heartland-awaits-royals.html\">a stronghold of the organic and local food movements\u003c/a>, where a recent choice by the county board of supervisors \u003ca href=\"http://www.marincounty.org/~/media/files/maringov/board-actions/2017/march/17031414cdadevpcodeltr.pdf?la=en\">to allow small-scale local animal slaughter\u003c/a> has fueled a fight over the meaning of sustainable food policies.\u003c/p>\n\u003cp>To some locals, the reversal of the ban on all animal slaughter that the board enacted in 2003 adds another positive chapter to the county’s storied local food ethos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you do not encourage the model of more local, sustainable, transparent food systems, then you’re going to end up with Monsanto and Swift and the large conglomerates producing food in a manner that is unhealthy and environmentally completely inappropriate,” said Mark Pasternak, a rabbit farmer and the owner of \u003ca href=\"http://www.devilsgulchranch.com/index.html\">Devil’s Gulch Ranch\u003c/a>.\u003c/p>\n\u003cp>But to others, \u003ca href=\"http://civileats.com/2017/01/10/sustainable-meat-supporters-and-vegan-activists-both-claim-bullying/\">the very phrase “sustainable meat” is an oxymoron\u003c/a>, an impossibility. By permitting any animal slaughter—even the small-scale, local kind—Marin County is regressing and papering over the sins of animal agriculture, they say.\u003c/p>\n\u003cp>\u003cstrong>Small-Scale Slaughter Permitted\u003cbr>\n\u003c/strong>\u003cbr>\nThe change in the code, \u003ca href=\"http://www.marinij.com/article/NO/20170314/NEWS/170319891\">unanimously approved by the board of supervisors last month\u003c/a>, allows small-scale slaughter of poultry—less than 20,000 birds or rabbits per year—and permits mobile slaughter units for all kinds of animals, including cows, pigs, and poultry to visit farms. The county won’t be inspecting slaughter operations, said Jeremy Tejirian, a planning manager for the county, although the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/slaughter-inspection-101/slaughter-inspection-101\">USDA inspects all slaughter units\u003c/a> for cows and pigs, including the mobile units that Marin is now using.\u003c/p>\n\u003cp>Marin County had considered allowing brick-and-mortar slaughterhouses, but decided against it. Officials also thought about retaining a rabbit slaughter ban when some residents protested the killing of animals that are also popular household pets, but ended up lifting it as well.\u003c/p>\n\u003cp>Supporters say lifting the ban will allow them to keep a great portion of the meat supply chain local, while also growing new aspects of their businesses. The rule change also highlights the limited number of options for small farmers everywhere, even in a place like Marin County, where there exists both demand for and supply of locally raised meat. Previously, farmers and ranchers had to send their animals to sometimes far-distant slaughterhouses for processing. Some Marin poultry farmers send their birds to Stockton or Sacramento, nearly 100 miles away. And though \u003ca href=\"http://www.marinsunfarms.com/about-us/\">the nearest beef processing plant\u003c/a> is just over the Sonoma county line to the north of Marin, \u003ca href=\"http://civileats.com/2017/03/28/meat-processing-in-a-box/\">minimizing or eliminating animal transport\u003c/a> is key to humane treatment of poultry and livestock.\u003c/p>\n\u003cp>And that Sonoma County slaughterhouse has taken over the operations from Rancho Feeding, which earned notoriety after employees admitted to \u003ca href=\"http://www.pressdemocrat.com/news/5185001-181/rancho-feeding-corp-co-owner-sentenced\">slaughtering diseased and uninspected cows\u003c/a>, leading to a federal recall of 8.7 million pounds of beef.\u003c/p>\n\u003cp>Fifty years ago, there were about 10,000 slaughtering facilities scattered throughout the United States. Then in 1967, Congress passed the \u003ca href=\"https://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-1967-disaster-for-small-slaughterhouses-from-the-start/\">Wholesome Meat Act\u003c/a>, which mandated that state slaughter rules be at least as strict as federal ones. The act ended up driving major consolidation in the meat processing industry, and today, there are fewer than 3,000 slaughterhouses throughout the country.\u003c/p>\n\u003cp>Federal inspections are required for all large animal slaughter operations, and for poultry slaughter operations that process more than 20,000 animals per year. State regulations govern smaller poultry operations, and in California, only county rules cover poultry operations slaughtering fewer than 5,000 animals per year.\u003c/p>\n\u003cp>Across California’s 58 counties, rules regulating animal slaughter vary considerably, with urbanized areas generally having stricter limits, said Dave Runsten, the policy director for the \u003ca href=\"http://www.caff.org/\">Community Alliance with Family Farmers\u003c/a>, a California advocacy group.\u003c/p>\n\u003cp>\u003cstrong>The Debate Rages On\u003c/strong>\u003c/p>\n\u003cp>People on both sides of the issue hold strong opinions.\u003c/p>\n\u003cp>\u003ca href=\"http://miyokoskitchen.com/\">Miyoko Schinner\u003c/a>, an author, \u003ca href=\"http://www.artisanveganlife.com/\">vegan chef\u003c/a>, and animal rights activist based in Marin takes issue with the growing local, grass-fed beef movement. When applied to meat, terms like “local,” “humane,” and “farm-to-table” are just catch phrases that obscure the reality that meat will never feed the 9 billion people projected to populate the world by 2050, she said.\u003c/p>\n\u003cp>“Grass-fed may be more sustainable than CAFOs, but it’s not as sustainable as plants,” she said. “In my view, there’s so much more you can do with seven acres to grow plants and feed people.”\u003c/p>\n\u003cp>Lifting the ban on animal slaughter will encourage more meat consumption, Schinner said. “What that is doing is promoting the myth of sustainable animal agriculture,” she added. “It’s making people feel better about continuing to eat animal products.”\u003c/p>\n\u003cp>On the other hand, humane meat advocated say that allowing on-farm and small-scale animal slaughter enables farmers of pasture-raised chickens to retain more control over their product. It’s also a more humane alternative to industrialized slaughterhouses, in which dozens of chickens stream by on an assembly line every minute, making inspection difficult, Runsten said.\u003c/p>\n\u003cp>“It’s a thing that used to be done on farms all the time,” he added. “If more of them took the path that Marin took, and said this is a right of farmers to do that, I think it would open up more opportunities for people.”\u003c/p>\n\u003cp>Additionally, there’s a bottleneck in the local food supply chain under current practices as farmers end up having to reserve slots in slaughterhouses months ahead of time, said Pete Kennedy, who is on the board of directors for the \u003ca href=\"https://www.farmtoconsumer.org/\">Farm-to-Consumer Legal Defense Fund\u003c/a>, which advocates for less restrictive regulations on raw milk and small-scale animal slaughter. On-farm slaughter will help relieve the holdup.\u003c/p>\n\u003cp>Allowing local, on-farm slaughter “is really just a chance to improve the local infrastructure and better meet the demand for locally-produced meat,” said Kennedy, whose group is advocating for\u003ca href=\"http://civileats.com/2015/11/04/could-this-bill-make-local-meat-more-affordable-prime-act/\">legislation that would legalize the sale of custom-processed meat\u003c/a>.\u003c/p>\n\u003cp>In addition, unspoken don’t-ask-don’t-tell animal slaughter practices common in California leave farmers in legal limbo, said Pasternak of Devil’s Gulch Ranch. Better to explicitly approve slaughter, as Marin County has now done, he said.\u003c/p>\n\u003cp>“You need to know before you spend the money, time, and effort that you’re able to do it,” said Pasternak, whose farm is outside the areas zoned for animal slaughter. “It’s critical for young farmers, beginning farmers, and any farmers, if they want to invest the money in diversifying, in selling their products.”\u003c/p>\n\u003cp>Pasternak also pointed to aesthetic benefits of lifting the ban. Farms are commercial enterprises, and dirty, sometimes noisy activities—such as slaughtering animals, spraying fields, and driving tractors—are necessary to retain the open space Marin residents cherish. Many wealthy people in the area near his farm “want to look at nice green pastures with a cow, but don’t want any commercial activity with smells or sounds or dust,” Pasternak said.\u003c/p>\n\u003cp>But in Marin County, \u003ca href=\"http://www.marineconomicconsulting.com/Presentations/CAMS%20Forum%20030117.pdf\">some residents worry\u003c/a> animal slaughter could harm the local economy. “I think it has the potential to be an unmitigated disaster,” said \u003ca href=\"http://www.marineconomicconsulting.com/consultants.php\">Jon Haveman, an economist in Marin County\u003c/a>. He said he doesn’t oppose all animal slaughter and just believes it needs to be done in more suitable places with fewer tourists and residents.\u003c/p>\n\u003cp>Declining residential property values could threaten the county’s budget, he said. Tourism could decline. Additionally, he worries about water use in a drought-prone area. Slaughtering requires large amounts of water–130 gallons per cow, and five to 10 gallons per chicken–and the guts and offal have to be disposed of lest predators cart them off. Less stringent inspection rules for smaller slaughter operations could lead people to cheat.\u003c/p>\n\u003cp>Some people in Marin County are already plotting legal recourse. “There are people looking at it pretty aggressively, and I’d be pretty surprised if there was not legal action brought,” Haveman said.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/author/aorlowski/\" target=\"_blank\">Aaron Orlowski\u003c/a> is a California-based environment, food and science journalist. He often writes about agriculture, fish (both farmed and wild), water resources, and renewable energy. Before settling on the West Coast, he worked for newspapers in North and South Dakota. In his spare time, he attempts to salvage untested recipes in the kitchen.\u003c/p>\n\n","blocks":[],"excerpt":"In a county famous for its support of local food, the uproar over lifting Marin’s ban on local slaughter raises questions about sustainable food policy.","status":"publish","parent":0,"modified":1491588666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1522},"headData":{"title":"Marin County Decision to Allow Local Slaughter Fires Up a Debate | KQED","description":"In a county famous for its support of local food, the uproar over lifting Marin’s ban on local slaughter raises questions about sustainable food policy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Marin County Decision to Allow Local Slaughter Fires Up a Debate","datePublished":"2017-04-07T18:05:09.000Z","dateModified":"2017-04-07T18:11:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116656 https://ww2.kqed.org/bayareabites/?p=116656","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/07/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate/","disqusTitle":"Marin County Decision to Allow Local Slaughter Fires Up a Debate","nprByline":"\u003ca href=\"http://civileats.com/author/aorlowski/\">Aaron Orlowski\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/116656/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One vision of a progressive food system celebrates diverse local farms and an approach to meat production that reduces the suffering of animals eventually slated to be slaughtered.\u003c/p>\n\u003cp>But another vision insists that animal slaughter will never expunge its inherently inhumane nature, and that only plants should feed a growing global population.\u003c/p>\n\u003cp>Which is more progressive? And which is more sustainable? In many communities, food activists are too busy combating new concentrated animal feeding operations (CAFOs) or looking for alternatives to large-scale commodity crop production to debate the finer points of niche issues like local animal slaughter.\u003c/p>\n\u003cp>That’s not the case in Marin County, California, \u003ca href=\"http://www.nytimes.com/2005/11/05/us/organic-farmings-american-heartland-awaits-royals.html\">a stronghold of the organic and local food movements\u003c/a>, where a recent choice by the county board of supervisors \u003ca href=\"http://www.marincounty.org/~/media/files/maringov/board-actions/2017/march/17031414cdadevpcodeltr.pdf?la=en\">to allow small-scale local animal slaughter\u003c/a> has fueled a fight over the meaning of sustainable food policies.\u003c/p>\n\u003cp>To some locals, the reversal of the ban on all animal slaughter that the board enacted in 2003 adds another positive chapter to the county’s storied local food ethos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If you do not encourage the model of more local, sustainable, transparent food systems, then you’re going to end up with Monsanto and Swift and the large conglomerates producing food in a manner that is unhealthy and environmentally completely inappropriate,” said Mark Pasternak, a rabbit farmer and the owner of \u003ca href=\"http://www.devilsgulchranch.com/index.html\">Devil’s Gulch Ranch\u003c/a>.\u003c/p>\n\u003cp>But to others, \u003ca href=\"http://civileats.com/2017/01/10/sustainable-meat-supporters-and-vegan-activists-both-claim-bullying/\">the very phrase “sustainable meat” is an oxymoron\u003c/a>, an impossibility. By permitting any animal slaughter—even the small-scale, local kind—Marin County is regressing and papering over the sins of animal agriculture, they say.\u003c/p>\n\u003cp>\u003cstrong>Small-Scale Slaughter Permitted\u003cbr>\n\u003c/strong>\u003cbr>\nThe change in the code, \u003ca href=\"http://www.marinij.com/article/NO/20170314/NEWS/170319891\">unanimously approved by the board of supervisors last month\u003c/a>, allows small-scale slaughter of poultry—less than 20,000 birds or rabbits per year—and permits mobile slaughter units for all kinds of animals, including cows, pigs, and poultry to visit farms. The county won’t be inspecting slaughter operations, said Jeremy Tejirian, a planning manager for the county, although the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/slaughter-inspection-101/slaughter-inspection-101\">USDA inspects all slaughter units\u003c/a> for cows and pigs, including the mobile units that Marin is now using.\u003c/p>\n\u003cp>Marin County had considered allowing brick-and-mortar slaughterhouses, but decided against it. Officials also thought about retaining a rabbit slaughter ban when some residents protested the killing of animals that are also popular household pets, but ended up lifting it as well.\u003c/p>\n\u003cp>Supporters say lifting the ban will allow them to keep a great portion of the meat supply chain local, while also growing new aspects of their businesses. The rule change also highlights the limited number of options for small farmers everywhere, even in a place like Marin County, where there exists both demand for and supply of locally raised meat. Previously, farmers and ranchers had to send their animals to sometimes far-distant slaughterhouses for processing. Some Marin poultry farmers send their birds to Stockton or Sacramento, nearly 100 miles away. And though \u003ca href=\"http://www.marinsunfarms.com/about-us/\">the nearest beef processing plant\u003c/a> is just over the Sonoma county line to the north of Marin, \u003ca href=\"http://civileats.com/2017/03/28/meat-processing-in-a-box/\">minimizing or eliminating animal transport\u003c/a> is key to humane treatment of poultry and livestock.\u003c/p>\n\u003cp>And that Sonoma County slaughterhouse has taken over the operations from Rancho Feeding, which earned notoriety after employees admitted to \u003ca href=\"http://www.pressdemocrat.com/news/5185001-181/rancho-feeding-corp-co-owner-sentenced\">slaughtering diseased and uninspected cows\u003c/a>, leading to a federal recall of 8.7 million pounds of beef.\u003c/p>\n\u003cp>Fifty years ago, there were about 10,000 slaughtering facilities scattered throughout the United States. Then in 1967, Congress passed the \u003ca href=\"https://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-1967-disaster-for-small-slaughterhouses-from-the-start/\">Wholesome Meat Act\u003c/a>, which mandated that state slaughter rules be at least as strict as federal ones. The act ended up driving major consolidation in the meat processing industry, and today, there are fewer than 3,000 slaughterhouses throughout the country.\u003c/p>\n\u003cp>Federal inspections are required for all large animal slaughter operations, and for poultry slaughter operations that process more than 20,000 animals per year. State regulations govern smaller poultry operations, and in California, only county rules cover poultry operations slaughtering fewer than 5,000 animals per year.\u003c/p>\n\u003cp>Across California’s 58 counties, rules regulating animal slaughter vary considerably, with urbanized areas generally having stricter limits, said Dave Runsten, the policy director for the \u003ca href=\"http://www.caff.org/\">Community Alliance with Family Farmers\u003c/a>, a California advocacy group.\u003c/p>\n\u003cp>\u003cstrong>The Debate Rages On\u003c/strong>\u003c/p>\n\u003cp>People on both sides of the issue hold strong opinions.\u003c/p>\n\u003cp>\u003ca href=\"http://miyokoskitchen.com/\">Miyoko Schinner\u003c/a>, an author, \u003ca href=\"http://www.artisanveganlife.com/\">vegan chef\u003c/a>, and animal rights activist based in Marin takes issue with the growing local, grass-fed beef movement. When applied to meat, terms like “local,” “humane,” and “farm-to-table” are just catch phrases that obscure the reality that meat will never feed the 9 billion people projected to populate the world by 2050, she said.\u003c/p>\n\u003cp>“Grass-fed may be more sustainable than CAFOs, but it’s not as sustainable as plants,” she said. “In my view, there’s so much more you can do with seven acres to grow plants and feed people.”\u003c/p>\n\u003cp>Lifting the ban on animal slaughter will encourage more meat consumption, Schinner said. “What that is doing is promoting the myth of sustainable animal agriculture,” she added. “It’s making people feel better about continuing to eat animal products.”\u003c/p>\n\u003cp>On the other hand, humane meat advocated say that allowing on-farm and small-scale animal slaughter enables farmers of pasture-raised chickens to retain more control over their product. It’s also a more humane alternative to industrialized slaughterhouses, in which dozens of chickens stream by on an assembly line every minute, making inspection difficult, Runsten said.\u003c/p>\n\u003cp>“It’s a thing that used to be done on farms all the time,” he added. “If more of them took the path that Marin took, and said this is a right of farmers to do that, I think it would open up more opportunities for people.”\u003c/p>\n\u003cp>Additionally, there’s a bottleneck in the local food supply chain under current practices as farmers end up having to reserve slots in slaughterhouses months ahead of time, said Pete Kennedy, who is on the board of directors for the \u003ca href=\"https://www.farmtoconsumer.org/\">Farm-to-Consumer Legal Defense Fund\u003c/a>, which advocates for less restrictive regulations on raw milk and small-scale animal slaughter. On-farm slaughter will help relieve the holdup.\u003c/p>\n\u003cp>Allowing local, on-farm slaughter “is really just a chance to improve the local infrastructure and better meet the demand for locally-produced meat,” said Kennedy, whose group is advocating for\u003ca href=\"http://civileats.com/2015/11/04/could-this-bill-make-local-meat-more-affordable-prime-act/\">legislation that would legalize the sale of custom-processed meat\u003c/a>.\u003c/p>\n\u003cp>In addition, unspoken don’t-ask-don’t-tell animal slaughter practices common in California leave farmers in legal limbo, said Pasternak of Devil’s Gulch Ranch. Better to explicitly approve slaughter, as Marin County has now done, he said.\u003c/p>\n\u003cp>“You need to know before you spend the money, time, and effort that you’re able to do it,” said Pasternak, whose farm is outside the areas zoned for animal slaughter. “It’s critical for young farmers, beginning farmers, and any farmers, if they want to invest the money in diversifying, in selling their products.”\u003c/p>\n\u003cp>Pasternak also pointed to aesthetic benefits of lifting the ban. Farms are commercial enterprises, and dirty, sometimes noisy activities—such as slaughtering animals, spraying fields, and driving tractors—are necessary to retain the open space Marin residents cherish. Many wealthy people in the area near his farm “want to look at nice green pastures with a cow, but don’t want any commercial activity with smells or sounds or dust,” Pasternak said.\u003c/p>\n\u003cp>But in Marin County, \u003ca href=\"http://www.marineconomicconsulting.com/Presentations/CAMS%20Forum%20030117.pdf\">some residents worry\u003c/a> animal slaughter could harm the local economy. “I think it has the potential to be an unmitigated disaster,” said \u003ca href=\"http://www.marineconomicconsulting.com/consultants.php\">Jon Haveman, an economist in Marin County\u003c/a>. He said he doesn’t oppose all animal slaughter and just believes it needs to be done in more suitable places with fewer tourists and residents.\u003c/p>\n\u003cp>Declining residential property values could threaten the county’s budget, he said. Tourism could decline. Additionally, he worries about water use in a drought-prone area. Slaughtering requires large amounts of water–130 gallons per cow, and five to 10 gallons per chicken–and the guts and offal have to be disposed of lest predators cart them off. Less stringent inspection rules for smaller slaughter operations could lead people to cheat.\u003c/p>\n\u003cp>Some people in Marin County are already plotting legal recourse. “There are people looking at it pretty aggressively, and I’d be pretty surprised if there was not legal action brought,” Haveman said.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/author/aorlowski/\" target=\"_blank\">Aaron Orlowski\u003c/a> is a California-based environment, food and science journalist. He often writes about agriculture, fish (both farmed and wild), water resources, and renewable energy. Before settling on the West Coast, he worked for newspapers in North and South Dakota. In his spare time, he attempts to salvage untested recipes in the kitchen.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116656/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","authors":["byline_bayareabites_116656"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_15153","bayareabites_15155","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_9887","bayareabites_243","bayareabites_8967"],"featImg":"bayareabites_116659","label":"bayareabites"},"bayareabites_112501":{"type":"posts","id":"bayareabites_112501","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112501","score":null,"sort":[1475682790000]},"guestAuthors":[],"slug":"food-for-the-soul-at-the-mill-valley-film-festival","title":"Food for the Soul at the Mill Valley Film Festival","publishDate":1475682790,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\n\u003cp>https://vimeo.com/181401441\u003c/p>\n\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\n\u003cp>https://vimeo.com/174869482\u003c/p>\n\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations.","status":"publish","parent":0,"modified":1475857741,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1546},"headData":{"title":"Food for the Soul at the Mill Valley Film Festival | KQED","description":"In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food for the Soul at the Mill Valley Film Festival","datePublished":"2016-10-05T15:53:10.000Z","dateModified":"2016-10-07T16:29:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112501 http://ww2.kqed.org/bayareabites/?p=112501","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/05/food-for-the-soul-at-the-mill-valley-film-festival/","disqusTitle":"Food for the Soul at the Mill Valley Film Festival","path":"/bayareabites/112501/food-for-the-soul-at-the-mill-valley-film-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \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>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeoLink","attributes":{"named":{"vimeoId":"181401441"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeoLink","attributes":{"named":{"vimeoId":"174869482"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\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>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112501/food-for-the-soul-at-the-mill-valley-film-festival","authors":["8"],"categories":["bayareabites_63","bayareabites_50","bayareabites_11028","bayareabites_3032","bayareabites_2090","bayareabites_15153","bayareabites_15155","bayareabites_10","bayareabites_1593"],"tags":["bayareabites_234","bayareabites_583","bayareabites_15636","bayareabites_15635","bayareabites_15633","bayareabites_15634"],"featImg":"bayareabites_112510","label":"bayareabites"},"bayareabites_108142":{"type":"posts","id":"bayareabites_108142","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108142","score":null,"sort":[1459447619000]},"guestAuthors":[],"slug":"ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda","title":"Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda","publishDate":1459447619,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n","blocks":[],"excerpt":"The influential meal-delivery nonprofit starts serving the East Bay.\r\n","status":"publish","parent":0,"modified":1459562334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1242},"headData":{"title":"Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda | KQED","description":"The influential meal-delivery nonprofit starts serving the East Bay.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda","datePublished":"2016-03-31T18:06:59.000Z","dateModified":"2016-04-02T01:58:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108142 http://ww2.kqed.org/bayareabites/?p=108142","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/","disqusTitle":"Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda","source":"Food Banks, Hunger, Volunteer","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/","path":"/bayareabites/108142/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\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 program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\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>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108142/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda","authors":["5566"],"categories":["bayareabites_109","bayareabites_64","bayareabites_8770","bayareabites_3032","bayareabites_1245","bayareabites_15153","bayareabites_15155","bayareabites_15156"],"tags":["bayareabites_10737","bayareabites_15380","bayareabites_635","bayareabites_15378","bayareabites_15381","bayareabites_15379","bayareabites_15383"],"featImg":"bayareabites_108140","label":"source_bayareabites_108142"},"bayareabites_107326":{"type":"posts","id":"bayareabites_107326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107326","score":null,"sort":[1457051203000]},"guestAuthors":[],"slug":"sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","title":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat","publishDate":1457051203,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n","blocks":[],"excerpt":"The down-to-earth home-style Sartaj India Cafe in Sausalito has attracted a loyal following over its two decades.","status":"publish","parent":0,"modified":1457193781,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":901},"headData":{"title":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat | KQED","description":"The down-to-earth home-style Sartaj India Cafe in Sausalito has attracted a loyal following over its two decades.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat","datePublished":"2016-03-04T00:26:43.000Z","dateModified":"2016-03-05T16:03:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107326 http://ww2.kqed.org/bayareabites/?p=107326","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/03/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat/","disqusTitle":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat","path":"/bayareabites/107326/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107326/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","authors":["1459"],"categories":["bayareabites_109","bayareabites_15153","bayareabites_15155","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_324","bayareabites_2736"],"featImg":"bayareabites_107335","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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